Sour Cherry & Buttermilk Cobbler with Lemon Zest Crumble

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides.

   ~5 min
2. 2

   In a large bowl, toss the pitted sour cherries with 1/2 cup granulated sugar, cornstarch, and lemon juice. Stir gently to coat evenly.

   ~3 min
3. 3

   Pour the cherry mixture into the prepared baking dish. Spread it out evenly.

   ~2 min
4. 4

   In a medium bowl, whisk together the all-purpose flour, baking powder, 1/2 teaspoon salt, 1/2 cup granulated sugar, and lemon zest.

   ~3 min
5. 5

   Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

   ~5 min
6. 6

   In a separate small bowl, whisk together the buttermilk and the egg.

   ~1 min
7. 7

   Pour the wet ingredients into the dry ingredients of the crumble topping and stir just until combined. Do not overmix.

   ~2 min
8. 8

   Dollop spoonfuls of the crumble mixture evenly over the cherries in the baking dish.

   ~3 min
9. 9

   Bake for 35-45 minutes, or until the topping is golden brown and the cherry filling is bubbling.

   ~40 min
10. 10

    Let the cobbler cool for at least 15 minutes before serving. This allows the filling to set.

    ~15 min