Juicy fruit filling meets tender yet crisp biscuits in our classic cherry cobbler recipe. We use tapioca starch to thicken our cobbler because it gels at a low temperature. By cooking the fruit at a low temperature, the cherries retain some of their tangy juiciness. A touch of almond extract helps to amplify the natural flavor of the cherries.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large bowl, whisk together ¾ cup sugar, 3 tbsp tapioca starch, ⅛ tsp salt, and ⅛ tsp baking soda. Add 5 cups pitted cherries and ¼ tsp almond extract, and stir to combine. Transfer to a Suvie pan.
In a large bowl, whisk together ¾ cup flour, ½ tsp baking powder, 2 tsp sugar, and ¼ tsp salt until combined. Add 6 tbsp chilled butter, tossing to coat. Work butter into flour with your fingers until pea-sized. Stir in ⅓ cup chilled buttermilk until no dry flour remains.
Drop large, tablespoon sized dollops of dough over the cherries. Insert pan into the bottom of your Suvie, input settings, and cook now or schedule.
Bottom Zone: Bake at 325° for 40 minutes (for Suvie 2.0, Bake at 375°F), Top Zone: None
After the cook, remove cherry cobbler from Suvie, transfer to a cooling rack, and cool for 45 minutes. Serve with ice cream or whipped cream.
Glazed Lemon Cake Bars
45 min
Chocolate brownies
60 min
One Pot Chicken Chow Mein
30 min
Cod Pozole
90 min
Breakfast Snack Cake
75 min
Slow-Roasted Salmon with Creamy Caper Sauce and Fettuccine
35 min
Raspberry Chocolate Truffle Affogato
5 min
Spaghetti with Meat and Sausage Sauce
80 min
