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Cherry-Lime Cobbler with Vanilla Créme Fraîche Biscuits

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Cherry-Lime Cobbler with Vanilla Créme Fraîche Biscuits

Cherry-Lime Cobbler with Vanilla Créme Fraîche Biscuits

amanda

Equipment

  • KitchenAid Stand Mixer/Professional Blender for Dough & Frosting

  • Silicone Biscuit/Cookie Cutters/Round Molds

  • Digital Kitchen Scale/Weighing Scales

  • Mixing Bowls (Set of 2 or more)

  • Chef's Knife/Prep Knife Set

  • Silicone Baking Mat/Non-Stick Baking Sheet

  • Digital Kitchen Timer

  • Cutting Board/Serving Platter Set

  • Precision Thermometer (Oven-Safe)

  • Mixing Spatula/Wooden Spoon Set

Ingredients

  • 1/2 cup (packed) golden brown sugar

  • 4 teaspoons cornstarch

  • Pinch of salt

  • 1/2 cup water

  • 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

  • 1/4 teaspoon salt

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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 ingredients; 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 out more 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.
3

Instruction 3

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.
4

Instruction 4

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