Sour cherries are tart little cherries that are delicious in pies, jams, sauces and my favourite Jack Daniel's Sour Cherry Cobbler!
I have the most spectacular Evans cherry tree growing in my yard. In addition to the most beautiful spring blossoms, it produces an abundance of cherries. Sour cherry trees are very hardy and grow well in the cool Canadian prairies. Sour cherries are quite tart and most people find them a little too sour to eat, but they are perfect for baking, jellies, sauces. My recipe for Easy Sour Cherry Sauce is fantastic on cheesecake and ice cream.
Sour cherries are incredibly healthy and make a great infused water like my Sour Cherry Antioxidant water. It is refreshingly tart!
Can you omit the Jack Daniel's in Sour Cherry Cobbler?
The Jack Daniel's adds some great flavor, but if you prefer the cobbler still tastes great without it.
Tips for making the perfect cobbler.
I prefer fresh ripe cherries, but frozen sour cherries will work as well.
Marinate the cherries in the sugar and Jack Daniel's for a couple of hours, then drain off the extra liquid.
If you prefer the sour cherry cobbler a bit sweeter add ¼ to ½ cup more sugar.
When combining dough, don't over-mix. The dough should be slightly sticky and large clumps.
Drop the dough onto the cherry mixture using a tablespoon. Leave in clumps, do not spread out.
Serve with vanilla ice cream or whipped cream.
Jack Daniel's Sour Cherry Cobbler
- 6- 8 cups sour cherries pitted
- ½ cup Jack Daniel's
- ½ cup sugar
- 2 tablespoon Minute Tapioca
- Cobbler Topping
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter
- ¾ cup heavy cream
- Preheat oven to 350º
- Combine cherries, Jack Daniels and ½ cup sugar in large baking dish (I use 9 x 13 pan so all the cherries are covered with the marinade. Marinate cherries for about an hour, stirring occasionally.
- Drain off excess liquid.
- In a large bowl whisk together flour, ½ cup sugar, baking powder, and salt.
- Cut ¾ cup of chilled butter into small cubes.
- Using a pastry blender, cut the butter into the flour mixture until it looks like large course crumbs.
- Gradually pour in the cream and mix just until the dough comes together. Do Not overwork, the dough should be slightly sticky and large clumps.
- Melt ¼ cup of butter in a 10 inch round pan or 9x9 square pan (I used oven for this).
- Stir tapioca into drained cherries.
- Add the cherry mixture on top of the melted butter (do not stir).
- Sprinkle with a bit more sugar if you like the cherries sweeter.
- Drop the dough by tablespoons over the cherries. Leave in clumps, do not smooth out.
- Brush the top with some cream and sprinkle with sugar.
- Place baking pan on cookie sheet (to catch any liquid that bubbles over)
- Bake 50-60 mins in 350º oven. The top should be golden brown and fruit bubbling.
- Serve warm with scoop of vanilla ice cream or whipping cream.
Another great cobbler recipe to try is my Apple Cobbler.