2 ½ to 3pounds(8-10 cups) pitted sweet cherries (fresh or frozen - see note)
1cup(212g)granulated sugar
2tablespoonscornstarch (see note)
2tablespoonsfresh lemon juice
1teaspoonpure vanilla extract
½teaspoonalmond extract, optional
Biscuit Topping:
2cups(284g)all-purpose flour
⅓cup(71g)granulated sugar
1tablespoonbaking powder
¼teaspoonbaking soda
½teaspoonsalt
½cup(113g)salted butter, cold or frozen
¾ to 1cup(113 to 170g)semisweet chocolate chunks or chocolate chips (regular or mini)
½cupbuttermilk
1large egg
Coarse sugar, like turbinado for sprinkling (optional)
Instructions
Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking dish.
In a large bowl, add the cherries, sugar, cornstarch, lemon juice, vanilla extract and almond extract (if using). Toss to combine well. Spread the filling in the prepared pan.
For the biscuit topping, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Use the large holes of a box grater and grate the butter into the dry ingredients. Toss to coat the butter pieces evenly with the flour. Add the chocolate chunks or chips and toss to combine.
In a small bowl or in a liquid measuring cup, whisk together the buttermilk and egg. Add to the dry ingredients and mix with a rubber spatula until the dough starts to come together. It may help to ditch the spatula and start mixing with your hands. Don't over mix - just press the dough together until it forms a shaggy ball.
Turn the dough out onto a lightly floured counter and pat or lightly roll into a 10X6-inch rectangle, about 1/2-inch thick. Cut the dough into 12 pieces.
Arrange the biscuits evenly over the cherry filling (I place them in three rows of four biscuits each). Sprinkle the biscuits with coarse sugar, if desired.
Bake for 45-50 minutes until the biscuits are golden and the filling is bubbling around the edges of the pan. To check for doneness, gently lift a biscuit - if it's still raw on the bottom, continue to bake for a few more minutes. Try not to over bake or the biscuits might be dry.
Let the cobbler cool for about 30 minutes; the filling will thicken as it cools. Serve warm with ice cream.
Notes
Frozen cherries: if using frozen cherries, increase the cornstarch to 3 tablespoons. Don't thaw before using. ALSO, when using frozen cherries, I bake the cherry filling on its own for 10 minutes and then add the biscuit topping and continue to bake for 40-45 minutes.