Basil Cherry Cobbler

Desserts
11 Dec, 2023
  1. What you’ll need:
    • Yields the amount for one “American” skillet
      OR Small Cast Iron Skillet or Baking Dish
    • Filling:
    • 2 1/2 cups pitted cherries
    • 1/2 cup blueberries
    • 1/3 cup brown sugar
    • 3 – 4 basil leaves, stacked together, rolled and thinly sliced
    • 1 tablespoon flour
    • 1 tablespoon lime juice
    • Biscuit Topping:
    • 1/3 plus 1 tablespoon all purpose flour
    • 3 tablespoons cornmeal
    • 1 1/2 tablespoons cold butter
    • 1 tablespoon brown sugar
    • 1/4 cup buttermilk
    • 3/4 teaspoon baking powder
    • 1/8 teaspoon salt
  2. Instructions:
    • Preheat the oven to 425°F.
    • Make the filling: Toss the pitted cherries, blueberries, sugar, flour, and lime juice together in a bowl. Transfer to skillet. I filled the skillet to the tippy top, and baked it on top of a baking sheet, but it didn’t boil over.
    • Make the biscuits. Use a fork to sift together the flour, cornmeal, brown sugar, baking powder, and salt. Cut the butter into small chunks, then use a fork, your fingers, or 2 butter knives to cut the butter into the flour mixture. It should resemble sandy clumps. Stir in the buttermilk until just mixed. The dough should be thick and tacky.
    • Drop spoonfuls of the dough, evenly spaced over the filling. Bake for 15 – 20 minutes or until biscuits start to brown on top and fruit is bubbly. Top with whipped cream or ice cream. Garnish with fresh basil.
    • If you're feeling adventerous...
    • Do you want to know more about a gluten-free variation, or how to make basil infused whipped cream?  Hop on over to the Early Morning Farm recipe page, for a glorious step by step visual narrative on how to *rock* this recipe to the max!