Equipment
- 1 deep dish pie pan or casserole dish
- 1 knife
Ingredients
Cherry Filling
- 2 lbs. fresh sweet cherries, pitted (can also do frozen but let them thaw)
- 67 g granulated sugar
- 1 large lemon juice
- 30 g cornstarch
- 1/2 tsp almond extract
- 1/2 tsp cinnamon
Biscuit Batter
- 67 grams granulated sugar
- 1 lemon zested, juice for filling
- 120 grams all-purpose flour, spooned and leveled
- 5 grams baking powder
- 85 grams salted butter, cold and cubed
- 120 grams Greek Yogurt, cold
- 1 large egg, cold
- 1 tsp vanilla extract
Topping
- 60 mL heavy cream, or melted butter works
- 2-3 Tbsp raw or granulated sugar, for sprinkling on top
- vanilla ice cream for topping
Method
Cherry Filling
- Preheat the oven to 350F (177C) conventional (no fan) and lightly butter a large deep dish pie dish (or a casserole dish). I used a 9" deep dish pie pan.
- Pit all the cherries - you can do this a day in advance - and place them into the prepared pan.2 lbs. fresh sweet cherries pitted (can also do frozen but let them thaw)
- Slice all the cherries in half and and then slice about half of them into quarters so some of them are smaller.
- Add the sugar, lemon juice (zest this lemon in a separate bowl first to mix with the sugar for the topping), cornstarch, almond extract and cinnamon to the mixture and toss until they’re all completely combined.67 g granulated sugar, 1 large lemon juice, 30 g cornstarch, 1/2 tsp almond extract, 1/2 tsp cinnamon
- Puree about ⅓ of the mixture in a food processor and then return the puree to the dish, mixing until they’re well combined.
- Bake for 10-15 minutes while you make the topping.
Biscuit Topping
- Zest the lemon into a medium bowl with the granulated sugar and use your fingers to rub them together until they’re well combined.1 lemon zested juice for filling, 67 grams granulated sugar
- Add the flour and baking powder and mix until they’re well combined.120 grams all-purpose flour spooned and leveled, 5 grams baking powder
- Add the cubed cold butter and use your fingers again (or a pastry cutter) to rub the butter into the dry ingredients until it looks crumbly and most of the butter is tiny little chunks.85 grams salted butter cold and cubed
- Add the greek yogurt, egg and vanilla extract and use a rubber spatula to mix until it’s well combined. It should be the texture of cookie dough.120 grams Greek Yogurt cold, 1 large egg cold, 1 tsp vanilla extract
Assemble
- Remove the cherries from the oven.
- Use a cookie scooper to scoop out small scoops of the biscuit batter on top of the cherries.
- Brush the top of the biscuits with heavy cream or melted butter and then sprinkle some granulated sugar on top of that.60 mL heavy cream or melted butter works, 2-3 Tbsp raw or granulated sugar for sprinkling on top
- Bake for another 45-60 minutes. I baked it on conventional (no fan) because the bottom is so wet and I didn’t want the top to burn. Depending on how your oven circulates heat, it could take as little as 45 minutes or up to an hour or so. You want the biscuits on top to be golden brown and there should be slow and thick bubbles of the cherry filling coming up around the sides.
- If the top is browned but the filling doesn’t have slow thick bubbles yet, cover the top with foil for a little so it doesn’t burn.
- Allow it to cool a little before serving so the filling can set.
Nutrition
Calories: 228kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 57mgPotassium: 219mgFiber: 2gSugar: 24gVitamin A: 322IUVitamin C: 10mgCalcium: 33mgIron: 1mg