I find that America’s Test Kitchen and The Editors of Cook’s Illustrated rarely if ever let me down. This is another fabulous example of a meal they tested again and again so I can’t go wrong. Although I must admit, my Mom did most of the work on this one 🙂

I used the Trader Joe’s jarred Morello cherries and the turbinado sugar per the recommendation in the book. This was amazing and well-worth the effort.

From The Editors of Cook’s Illustrated – The Best Skillet Recipes – Page 312

Cherry Cobbler:

Biscuit Topping

1 1/2 cups unbleached all-purpose flour

5 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

Cherry Filling

3/4 – 1 cup granulated sugar

3 tablespoons cornstarch

Pinch Salt

2 (24-ounce) jars Morello cherries, drained (about 4 cups cherries), with 2 cups juice reserved

1/2 teaspoon vanilla extract

2 tablespoons turbinado sugar

1. For the biscuit topping: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Whisk the flour, granulated sugar, baking powder, baking soda, and salt together in a medium bowl. Stir in the buttermilk and melted butter until a dough forms. Cover and set aside until needed.

2. For the Cherry Filling: Whisk the granulated sugar, cornstarch, and salt together in a 12-inch ovenproof skillet. Whisk in the reserved cherry juice and vanilla. Set the skillet over medium-high heat and cook, whisking frequently, until the mixture simmers and is slightly thickened, about 5 minutes. Off the heat, stir in the cherries.

3. Using a spoon, scoop and drop 1-inch pieces of the dough, spaced about 1/2 inch apart, over the cherry filling in the skillet, then sprinkle with the turbinado sugar. Transfer the skillet to the oven and bake the cobbler until the biscuits are golden brown and the filling is thick and glossy, 25 to 30 minutes.

4. Using a potholder (the skillet handle will be hot), remove the skillet from the oven. Let the cobbler cool in the skillet for at least 15 minutes before serving.