Cherry-Black Pepper Cobbler - Rachael Ray Every Day

Cherry-Black Pepper Cobbler

Publish date:
Cherry-Black Pepper Cobbler
  • 6Servings



  • 2 pounds pitted fresh or frozen cherries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 3/4 teaspoon ground black pepper


  • 1 cup flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cream
  • Additional cream for brushing
  • 1 tablespoon sugar



In a large bowl, mix cherries with sugar, cornstarch and black pepper until the fruit is evenly coated. Transfer to a 2-qt. baking dish.


In a medium bowl, whisk the flour, sugar, baking powder and salt. Add cream and mix just until the dough comes together.

Pat into a 1/2-inch-thick round. Cut out like a tic-tac-toe board; arrange on top of the cherry mixture. Brush the biscuits with cream, then sprinkle them with sugar. Bake at 400 degrees until the filling bubbles and a toothpick inserted into the biscuits comes out clean, tenting with foil if the biscuits are browning too quickly, 35 to 40 minutes.