May 17 is National Cherry Cobbler Day, and we’re celebrating with a Cherry-Pineapple Cobbler. The recipe is courtesy of Pastry Chef Hugo Reyes from BR Guest Hospitality. This sweet and tart dessert will be featured at several BR Guest restaurants around New York City — including Blue Fin, Prime House, Wildwood BBQ and Atlantic Grill Lincoln Center. But in case you can’t make it in for a scoop, we’ve got the recipe below.
Buttermilk is the key ingredient in Hugo’s recipe: It complements and balances the tart flavor of the pineapple and cherries, and ultimately it leads to a fluffier biscuit. We also got three tips from Chef Hugo for making cobblers at home.
3 Tips for Better Cobblers
1. Choose fruit that’s in season, local and perfectly ripe for your cobbler.
2. The fruit should be bubbling and the biscuit crust baked through when the dish is ready. To make sure, insert a knife in the biscuit. If it comes out clean, the cobbler is done.
3. Don’t forget the ice cream! Cobblers are best served warm with heaping scoop of vanilla ice cream (or any flavor of your choice).
Recipe courtesy Pastry Chef Hugo Reyes, BR Guest Hospitality
for the filling:
2 cups fresh Bing cherries, pitted
2 cups pineapple chunks
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 cup orange juice
1/2 tablespoon ground cinnamon
for the crust:
2 1/2 cups all-purpose flour
1/2 cup granulated sugar, plus more for sprinkling
1/2 tablespoon baking powder
3/4 tablespoon salt
8 tablespoons butter
3/4 cup buttermilk
3/4 cup heavy cream
For the filling:
Heat oven to 350 degrees F.
Heat a medium saucepan over moderate heat. Cook all filling ingredients, stirring occasionally, until sugar begins to dissolve, about 3 minutes. Spoon filling into a ceramic or glass baking dish.
For the crust:
Whisk together flour, sugar, baking powder and salt in a medium bowl. Mix in the butter with your fingertips until mixture resembles coarse meal. Stir in buttermilk and heavy cream with fork until just combined (do not over-mix). Spoon dough over pineapple-cherry filling, leaving space between mounds. Sprinkle sugar on topping. Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.
And don’t forget the ice cream.