For the filling:
2 1/2 pounds pitted fresh or frozen sweet cherries
1/2 cup (70 grams) granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (use 1 1/2 tablespoons if using frozen cherries)
1/8 teaspoon kosher salt
For the topping:
2 cups (250 grams) all-purpose flour
2 teaspoons baking powder
1/4 cup (35 grams) granulated sugar, plus additional for sprinkling over top
1 tablespoon lemon zest
1/2 teaspoon kosher salt
6 tablespoons (85 grams) unsalted butter cut into small pieces
1 cup whole milk
1 teaspoon vanilla extract
9x13 baking pan
Ice cream scoop, optional
Preheat the oven to 375°F.
In a large mixing bowl, combine the whole pitted cherries, sugar, lemon juice, cornstarch, and salt, and stir to coat. Spread the cherries into a 9x13 inch baking dish and set aside.
If you are using frozen cherries, you can put the dish in the preheating oven to defrost them a bit while you make the cobbler topping.
In a medium mixing bowl, combine the flour, baking powder, sugar, lemon zest, and salt and whisk with a fork. Using your hands or a pastry blender, work the butter into the dry mixture until it becomes coarse, sandy, and well incorporated.
Whisk the milk and vanilla together in a measuring cup, and using a fork, work the liquid into the dry mixture until you get a thick batter--it should resemble something between biscuit dough and pancake batter.
Using a levered ice cream scoop or a large spoon, drop large scoops of the batter on top of the cherries. Make about 9 mounds of batter over the top of the cherries; they won’t completely cover the cherries but that’s okay. As it bakes, the dough will puff and spread out. Sprinkle about 2 tablespoons of sugar over the top of the batter.
Bake the cobbler in the preheated oven for about 40 minutes, or until the topping is golden brown and the cherry juices are bubbling throughout. (If you are using frozen fruit, expect to bake an additional 15 minutes).
Serve the cobbler warm with vanilla ice cream. This cobbler is best the day it is made, but leftover servings can be reheated in the microwave for about 1 minute. Store any leftover cobbler in the pan covered with plastic or in an airtight container in the refrigerator.