Ingrédients pour Cherry Lattice Cobbler
- 1 cup granulated sugar (2/3 cup if using sweet cherries)
- 2 tablespoons cornstarch
- Quick Cooking Tapioca
- Sour Cherries
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cherry Lattice Cobbler? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Cherry Lattice Cobbler
- Preheat oven to 450°F (232°C). Line a baking sheet with foil to catch drips.
- **Make the biscuit dough:** In a large bowl, whisk together flour, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add milk, mixing with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead 1-2 times to form a ball. Pat into a rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
- **Prepare the cherry filling:** In a large bowl, whisk together sugar (adjust amount if using sweet cherries), cornstarch, and tapioca starch.
- Gently fold in the cherries and almond extract.
- Choose a 6-cup ovenproof dish or 10-inch pie plate.
- On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. It should be larger than your baking dish.
- Using a pastry wheel or knife, cut the dough into 1-inch wide strips.
- Pour the cherry filling into the prepared baking dish and spread evenly.
- **Create the lattice:** Lay about half the dough strips across the filling, spaced evenly apart.
- Fold back every other strip to its midpoint. Weave the remaining strips over and under the folded ones, creating a lattice pattern. (Refer to online tutorials for visual guidance if needed)
- Trim any excess dough.
- Brush the lattice with melted butter and sprinkle with remaining sugar.
- Bake for 20 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C) and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover with foil.
- Let cool on a wire rack for at least 30 minutes before serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
155g
Fat
58g
Carbs
26g
