Cocktail Recipes, Spirits, and Local Bars

Cherry-Lime Cobbler with Vanilla Créme Fraîche Biscuits Recipe

Cherry-Lime Cobbler with Vanilla Créme Fraîche Biscuits Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.



  • 1/2 cup (packed) golden brown sugar
  • 6 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 2 3/4 pounds whole unpitted cherries)
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon finely grated lime peel


  • 1 3/4 cups unbleached all purpose flour
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 cup crème fraîche or sour cream
  • 1 1/2 teaspoons pure vanilla paste or 2 teaspoons vanilla extract
  • 1/4 teaspoon finely grated lime peel
  • 1 tablespoon (about) milk

Recipe Preparation


  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Stir brown sugar, cornstarch, and salt in large nonstick skillet; stir in 1/2 cup water. Stir over medium heat until sugar and cornstarch dissolve. Add cherries; bring to boil, scraping sides of skillet and stirring frequently. Reduce heat to medium-low; simmer until mixture thickens, about 2 minutes. Remove from heat. Stir in lime juice and lime peel. Transfer filling to 11x7x2-inch glass baking dish. Place dish on rimmed baking sheet.


  • Whisk flour, 1/4 cup sugar, baking powder, and salt in medium bowl. Whisk crème fraîche, vanilla, and lime peel in small bowl. Add crème fraîche mixture to dry; stir with fork just until dough begins to come together. Turn dough out onto floured surface and knead just until dough holds together, about 6 turns. Gather dough into round; pat out to 1/2-inch thickness. Using 3-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps together; pat out to 1/2-inch thickness and cut outmore dough rounds for a total of 6. Transfer rounds to another rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.

  • Place cherries on baking sheet in bottom third of oven and biscuits in top third of oven. Bake until cherries are bubbling and biscuits are golden, about 17 minutes.

  • Divide warm cherries among 6 bowls; top each with 1 biscuit and serve.

Recipe by Lori Longbotham,Reviews Section


  1. Esra

    Thank you !!! I love this site !!!!

  2. Griffith

    You are wrong. Let us try to discuss this. Write to me in PM.

  3. Gringolet

    I apologise, I can help nothing, but it is assured, that to you will help to find the correct decision. Do not despair.

  4. Mulkree

    What a fun question

Write a message