With a box full of cherries, shining like rubies, waiting to be pitted, weighed and poured into bowls for storage; I sat there thinking about what to make. Each cherry was so perfect, the rich wine color and little stem haphazardly poking in every direction. Cherries are just downright joyful if you ask me.
After a little research I found that sweet cherries like these are best straight from the bowl, on some cereal, yogurt, or as the star when used in baking – they don’t need much extra sugar or starch, which made them perfect for a cobbler!
Sweet cherries with a hint of cinnamon and clove, blanketed with a flaky, sweet biscuit and topped off with an adults-only Bourbon whipped cream. My guy is a huge bourbon fan and this made him wander over into the kitchen and lean over my shoulder as the mixer whirred excitedly asking when it would all be ready. I can now tell you the way to a man’s heart is through bourbon whipped cream. 
Cherry Cobbler with Bourbon Whipped Cream
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Sweet cherries and a buttery biscuit topping meet bourbon-laced whipped cream. A grown-up dessert thats easily made family-friendly.
Ingredients
- 4 1/2 cups (1065 ml) fresh sweet cherries, pitted
- 1 teaspoon cinnamon
- 1 pinch clove
- 1 1/3 cups (315 ml) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Tablespoons sugar
- 5 Tablespoons butter, cut into pieces
- 2/3 cup (150 ml) heavy cream
- 1 cup (237 ml) heavy whipping cream
- 2-3 Tablespoons confectioners sugar
- 1 teaspoon bourbon
Instructions
- Preheat your oven to 350°F (177°C).
- In a bowl, mix together the flour, baking powder, salt, and sugar.
- Cut in the butter using a pastry blender or fork until the mixture resembles pea-sized crumbs.
- Add the heavy cream and mix just until the batter comes together.
- In a separate bowl, mix together the cherries, cinnamon, and clove.
- Pour the cherries into the bottom of the serving dish, spreading into an even layer.
- Divide the dough into 4 even pieces, shape into balls, flatten slightly, and place over the fruit. Alternatively, roll out the dough (using flour to prevent sticking), cut into circles with a biscuit cutter, and lay over the top.
- Bake for 40–45 minutes until golden brown and bubbly.
- In a clean bowl, add the heavy whipping cream and whip at high speed until you get soft peaks.
- Add the confectioners sugar and bourbon, whip for one minute more to incorporate.
- Serve the whipped cream on top.
Notes
- For a richer flavor, use a high-quality bourbon in the whipped cream.
- If fresh cherries are unavailable, frozen cherries work well – just be sure to thaw and drain them completely before using.
- Store leftover cobbler in an airtight container in the refrigerator for up to 3 days; the whipped cream is best served fresh.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 4
- Cholesterol: 60
Frequently Asked Questions
Can I use frozen cherries if fresh ones are not available?
Yes, thaw frozen cherries and drain off the excess liquid before adding them to the cobbler. Too much liquid will make the filling runny and the topping soggy.
How do I make the bourbon whipped cream without it deflating?
Chill your bowl and beaters before whipping, and add the bourbon gradually once soft peaks form. Over-beaten or warm cream will turn grainy and lose volume quickly.
How do I know when the cobbler topping is done?
The biscuit topping should be golden brown on top and a skewer inserted into the center should come out without wet batter clinging to it. The cherry filling will be visibly bubbling around the edges.
