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Claire Makes Cherry Cobbler | From the Test Kitchen | Bon Appétit

Claire Makes Cherry Cobbler | From the Test Kitchen | Bon Appétit
wait what do I have to say though cuz I really do really don't remember hi

Claire

today I'm making gourmet no no Tommy I'm really gonna mess me up I'm sorry people this is where I just start talking right yes I'm super excited today to show you a recipe that is in the June July issue that it's kind of close to my heart just because sometimes recipes are kind of special and you really like get to know them and love them and this is one of those it's a

cherry

cobbler

claire makes cherry cobbler from the test kitchen bon app tit
and it's kind of near and dear to my heart because this recipe convinced me that

cobbler

can be just as good as pie even though I'm a die-hard pie lover so it's really easy to put together and it works with a lot of different summer fruit so I'm excited to show it to you today oh my god I can't I cannot tell you how relaxed I feel that I like all the ingredients are out I know what I'm doing I have a recipe to follow I've made the recipe many times before it is my
recipe I love these days I basically feel like I'm on vacation okay so the first thing I want to do is start with my biscuits so there's two main components that a biscuit topping and the fruit filling the biscuit topping is kind of inspired by like short-short cake recipes it's a little bit special because it's a cream biscuit but it also has butter so it's ultra ultra rich and it

makes

for a biscuit that somehow kind of flaky but also fluffy and delicious just regular
all-purpose flour 2 cups of 1/4 cup granulated sugar tbsp baking powder this gives the biscuits a lot of lift but then it's also going to get lift from butter and I'll show you that step when I get to it and kosher salt I sort of feel like there is no such thing as a traditional biscuit recipe there's so many different styles of biscuits it's somewhere in between a cream biscuit IKS scone and like a flaky biscuit so it's it's very lightly sweetened most of the sugar is
gonna come from the filling I like to use lemon zest I like to use actually the whole lemon in a recipe so in this case the zest goes into the biscuit and it kind of adds like a nice perfume and then I put the juice into the filling so I'm just going to zest the lemon directly into the dry so the heavy cream is like around 30 percent butterfat so it's an incredibly rich ingredient in addition to the butter and that is gonna make the biscuit just super super tender okay so the first thing
I want to do is add my butter it's really important that both of these things are super cold so leave these in the fridge while you're putting together your dry ingredients the colder the ingredients the easier the dough will be to work with and it's also important that the butter stays in discrete pieces and if it's kind of soft it can start to just kind of disappear into the flour so now I'm doing a process that will be familiar to anyone who's made pie dough or
biscuits before I'm smashing the butter pieces into the flour mixture so I started with a butter cut into about half-inch pieces and I'm just taking kind of my thumbs and forefingers and pressing them together and it's a little bit easier if you coat all the butter in the flour first I'm kind of going for irregular pieces that's gonna make for a nicely textured biscuit but I kind of want the biggest pieces to be around the size of like an English pea and you want to work
relatively quickly because the warmth from your hands will start to soften the butter if this mixture starts to feel a little warm and your butter is getting really soft you can always stick it back in the fridge or even the freezer now I'm going to add my liquid ingredient which is my heavy cream also very cold so I just drizzle and like constantly agitate the flour mixture to try to distribute the key here is that you want to evenly hydrate all the flour but it's not really like making
pie dough where the object is to add as little liquid as possible to bind it all together it'll be a fairly sticky dough so have a pretty like wet shaggy dough I'm just gonna bring it together in the bowl now I'm going going to roll out the biscuits so I need to sprinkle the bench with a little bit of flour if you sprinkle from high above the counter then the flour kind of spreads out I just want to get everything out of the bowl kind of in one mass onto the surface so the dough is
pretty it's a little sticky but with a nice coating of flour you'll be able to handle it okay so I just patted it down into like a three-quarter inch rectangular square doesn't matter and now this is an important technique you you could skip this part if you want but I think it really adds a lot of texture to the biscuits so I'm gonna stack the dough in quadrants so I'll show you I'm gonna cut it first I'm gonna cut it in half lengthwise and then crosswise trying to
claire makes cherry cobbler from the test kitchen bon app tit
be even about it but it doesn't really matter okay and now I'm gonna stack each of these quadrants so first no dust a bit of flour and what this is doing is it's taking all the pieces of butter and quadrupling them in terms of height now I want to do is Pat this down and I'm gonna roll it out and I've taken all the butter that's in there and I've stacked it and now flattening it so it's making lots and lots of little sheets of butter and those sheets of butter are
what are is going to produce a very flaky biscuit so this is a technique that I use for pie dough anything we're like you want flakiness like almost like a quick puff pastry you can do this so it's just a nice quick kind of they call like lamination is the technical term for making croissant dough and that kind of thing it's sort of a quick like cheaters version of lamination and I'm gonna get it down into a half-inch slab okay this looks great and I decided to make the biscuits
really small for several reasons one the smaller the biscuit the less kind of gaps you have all the way around when you fit them into the baking dish and secondly I have they're very cute so I'm using a one and a half inch cutter if you don't have a cutter this small you could use like an upside down shot glass so I'm just gonna go around and start punching out and then as I punch I'm gonna transfer to this plate because once I'm done with the biscuits these are gonna go
into the fridge to chill while I make the filling I also like to flour the cutter just helps everything to release really cleanly and I'm also cutting the biscuits fitting them as close together as I possibly can I'm gonna try to get a yield around 40 which I was finding is approximately how many I need to cover the whole baking dish it's a 2 quart baking dish with joy like this you always want to work quickly you want to work cold and it's always better when you're cutting
something out the first cut the kits that are from this initial round of punching are gonna look better but if you need to gather and reroll the scrap is perfectly fine I did it before so a good technique for biscuits is press all the way down and then once you hit the surface give it a turn and it will just help to like release the biscuit from the rest of the dough alright so let's see how many that is 23 to 24 26 28 30 32 35 ok 35 that's what I got ok so have to cut five more all
right so I'm gonna take the biscuit scraps and I just kind of like put them on top of each other especially the larger pieces I only need 5 so that's not so many it kind of really your yield depends mostly on kind of like the dimensions of your slab and how how Abele you can like you know cut the biscuits out close together in minimizing gaps yeah with three rolling scraps I try not to like gather the scraps and put them into a ball because I don't want to really destroy the
formation of the layers till I can get 5 over here I think I can so here's my plate of biscuits these are going to go into the fridge now I don't need to cover them they won't be in the fridge very long but the idea is that I want these to be cold when they go into the oven so they're gonna chill while they make the filling alright so cheer fresh my thought is okay fresh cherries are just making a first appearance in stores so we have two pounds fresh cherries of course you can
use frozen so these are pitted you do have to have to buy a

cherry

pitter although I highly recommend getting one of these it is kind of one of those slightly annoying like single-function

kitchen

items so the

cherry

pitter this is a common design you put the

cherry

in and this little piece you kind of plunges down to remove the pit sometimes it gets stuck and you kinda have to pull it out that's kind of annoying I always tell people if I'm making sure a pie I'm like eat carefully
because there might be a pit in there but that just shows you that it's homemade is it oh yeah so this is the ice this is the straw for my iced coffee it is biodegradable I know plastic straws are on their way out which is a good thing but another way you can pick cherries or so I've heard if you don't have a

cherry

pitter is with blood fortune is okay but anyway you just need something you use a wine bottle you just need something with like a small opening where you can rest the
claire makes cherry cobbler from the test kitchen bon app tit

cherry

and then there's room underneath so you just force the straw I think it's a little bit flimsy we don't have any like metal straw I hope metal straws at home this part out but anyway you just part of the problem is that these cherries are like also fairly under ripe and so this works better with ripe cherries you know what instead of this done method I suggest something else which is here's what i really suggest if you don't have a

cherry

pitter just use a paring knife
cut around the

cherry

up it like you're cutting open a peach and just pull out the pit no big deal your hands are gonna get stained you do it to do two pounds sorry so I have right here a 2 quart baking dish this is an oval baking dish but a like you can use anything with the 2 quart capacity with low sides and now I'm just gonna mix together my filling ingredients I have 1/2 cup sugar and I'm using a full quarter cup of lemon juice so that was the you know I already use the zest now
I'm using the juice and I do think it just benefits from a good amount of acidity then cornstarch is a thickener that's three tablespoons and I always like a little bit of warm spice with cherries so this is ground cinnamon a little vanilla extract you could use vanilla bean if you want pinch of kosher salt and now another ingredient I really like to combine with cherries which is almond extract cherries an almond classic combination I love the way the flavors go together so it's
only a quarter teaspoon it's only a quarter teaspoon because almond extract can be a very overpowering flavor and you just kind of want like a our essence of it without it overwhelming the rest of the filling so it's optional if you don't want people like are kind of put off by the flavor of almond extract I really like it but only in small amounts there we go all right just put the filling in the dish you're interested so let me speak for a minute about why I love baking with
cherries and why like I do even recommend going through the trouble of pitting them so cherries are one of those kind of stone fruits that like blueberries like there's it's there's they're fully covered in kind of a shiny skin like a taut skin and so because of that unlike peaches or plums where they're much bigger and you have to cut them so cherries are a great filling for

cobbler

because the juices don't immediately release which gives the biscuits a chance to start
to bake all the way through rather than just like immediately get around and liquid which then prevents them from fully baking so cherries are really an ideal fruit for

cobbler

okay so I'm gonna bring in my biscuits and I haven't added any butter to the filling for a couple of reasons one is if already butter in the biscuits and two I'm gonna brush the biscuits with butter and that butter it's gonna kind of drain into the filling and enrich it so I don't need to add it
it's a good idea always to bake on a foil lined baking sheet with a rim I recently baked a bunch of slab pies with nothing underneath and it was like a full-on smoke alarm like category five disaster so always put something to catch the drips and now these are nice and cold and I'm just gonna start laying them down in in no particular pattern the most important thing is that you just kind of tightly fit them together the more tightly you pack them the more it will encourage the biscuits
to rise up and and get tall rather than kind of out and now I have melted but cooled butter you don't want to use hot butter because I'm not trying to soften or warm up the Disqus it's a lot of butter so I'm gonna be very generous and just dab all over the tops so the butter obvious about flavor but it's also gonna make the top of the biscuits Brown really well and now just a little bit of raw sugar if all you have is granulated because that was what you put in the filling
totally fine you can use granulated but raw sugar is just as sparkly and has bigger crystals so it looks really pretty on top so this is ready to go into the oven I have the oven preheated at 400 the idea is to initially give the biscuits a generous blast of heat so that they get kind of a jump start and baking through before the filling starts to get really juicy and then I'm gonna turn down the heat so the whole thing has like the rest of the time to kind of bake evenly and all the way
through so was additionally we haven't pretend that it's at 400 and then I dropped the tenth and it's been 55 more minutes so 65 total and it's done I have lots of bubbling juices and golden brown biscuits so I'm gonna pull it and just let it rest a little bit so this is like molten hot bubbling filling I'm gonna let it rest and I can serve it warm or room temp so we're just gonna let it sit here until it had a chance to cool down and also you know it's done
because you should see the juices running that's a good sign there should be app active bubbling and we should expect drips which is why very happy we've done the foil I will say that this toddler falls into the category of fruit desserts that is acceptable to eat for breakfast that day after you make it it's my favorite kind of dessert so there's not a lot of cornstarch here I didn't want a really thick almost like gloppy filling if you like a slightly more set filling you
can add a tiny bit more I don't think it really needs it of course it depends on the juiciness of your of your fruit and because it's still warm the juices are a little bit runny I think charities are too my new favorite category of dessert and love them okay hi I'm gonna give it a taste my favorite way to eat this

cobbler

is use my hands take a biscuit invert it put a little ice cream on it and then top it with

cherry

there was no better dessert then a warm desserts served with
vanilla ice cream it's so good the biscuits are so light and tender you can look at that crumb right there so good and I love how the tops get really crispy from the butter and it's just like it's so ideal then to have this kind of juicy filling and then use the biscuits to soak it up it's just everything I wanted a summer dessert doesn't even make me I like it so much I only care about having a pit two pounds of cherries it's quick to assemble it uses in season fruit it
has that great like served warm with cold ice cream thing it's good for breakfast the next day it's easy its impressive it's all those things it's fun but one tastes a little

cobbler

yes not just because like this is a beautiful dessert but because I think at this point you know that I love cherries I love Ivy Anya and I we're gonna share one yeah I figured whatever you want oh gosh I buy one so pretty like two loca yeah Anna make another cat honey the biscuits are so good I
know it's so fluffy I've stopped over here but I thank you Thank You bear oh you're welcome hi Maxim thank you Sam yeah I think this is my favorite dessert that you've ever made really yeah this time it's with fresh cherries too I promise if they're available four times I know I guess when we did it we did you know what I said it a lot of times too and it does not get old everything's old but thanks hello you know you can stay here I have to go away because I
can't be around this did we are tissue can I destroy this there's nobody upstairs at work today nobody but I fifty percent of the reason why I came in today was because I was heard that the

cobbler

was gonna be made and that was like my motivation for coming in it's like that was a good decision yeah I can't stress enough there's zero people on the office floor I got like the scraps from Gabby and Andy alright no one else hurt no it's like the one day I wear a polo shirt
and you know what this bullish shirt is a really old shirt and I will give it to my son or daughter in the future I don't have a son or daughter but in the future and so I'm holding on to it and I tried wearing it today and yes well snug yes so I won't wear it again I think we don't have all those sure before you look at I've been directing and my shawl which is a good I think I ever buy me this shirt