Cherry & Pickle Cobbler
- Prep Time: 20 minutes
- Cook Time: 25 - 30 minutes
- Servings: 9
- Course: Dessert
Pickles add an unexpected but delightful crunch to this summer time staple. Everyone will be be pleasantly surprised!
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
This recipe uses dill pickles, but if you prefer the sweet and distinctive flavor of bread and butter pickles they can be substituted.
Ingredients
- 3 cups dark cherries, pitted*
- 1 cup dill pickle rounds, cut 1/4-inch thick
- 1 1/2 cups sugar, divided
- 3 tablespoons cornstarch
- 1 can (16 oz.) premade biscuits
- 2 teaspoons cinnamon
- 3 tablespoons butter, melted
- 8x8-inch Reynolds® Bakeware Pan
Directions
Step 1
PREHEAT oven to 350°F.
Step 2
COMBINE cherries, pickles, 1/2 cup sugar and cornstarch in a saucepan. Cook over medium-high heat, stirring frequently until mixture starts to thicken and bubble, about 5 minutes.
Step 3
REMOVE from heat and transfer mixture to an 8x8-inch Reynolds® Bakeware Pan; set aside.
Step 4
CUT biscuits into quarters, and then roll each into balls. Combine remaining 1 cup of sugar and cinnamon.
Step 5
PLACE biscuit dough in butter, and then roll in cinnamon sugar. Place on top of cherry mixture. Repeat with remaining biscuits, fully covering cherries.
Step 6
BAKE 25 to 30 minutes or until biscuits are lightly browned and mixture is bubbling. Cool for 1 hour before serving.
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