• If you have a pan (Dutch oven or skillet) that will go from the stovetop to the oven, that is the easiest way to make this cobbler. If not, you can pour the cherry mixture into a casserole dish after they have finished on the stove.

For the cherries

• If using fresh cherries: If you have fresh cherries, you'll first need to pit them. Pit the cherries over a bowl or measuring cup. After they're pitted, place the cherries in your pan and pour any juice in with them. Continue with instructions below.
• If using frozen cherries: They will likely already be pitted (if not, pit them), place the cherries and juice in your pan and follow the preceeding instructions.
• On medium, cook the cherries and juice on the stove along with the butter, sugar, and lemon juice until the cherries are soft. Stir with a wooden spoon occasionally. Taste and add more sugar if needed.
• Dissolve the cornstarch in cold water. Add the cornstarch mixture to the cherry mixture. Cook and stir constantly with a wooden spoon over medium to high heat until the mixture boils. Boil for 1 minute then turn to simmer and simmer until the mixture thickens. Stir continuously. Allow the filling to cool completely before adding the a crust to the top.
• For the cherry pie filling: Use two 20 or 21-ounce cans of cherry pie filling. Proceed with the pastry recipe.

For the Cinnamon Biscuit Pastry

• Preheat the oven to 425℉.
• In a large bowl, combine dry ingredients: flour, brown sugar, remaining granulated sugar, baking powder, cinnamon, and salt.
• With a fork or pastry cutter, cut the butter into the dry ingredients until it resembles wet sand.
• Pour in the cream and stir until combined. Don't over-mix.
• Turn the dough out onto a floured surface and press it into a large circle the size of your pan. Alternatively, you can cut them into round or square biscuits. Place the dough over your cherry mixture, trim the edges if necessary.
• Place the pan in your preheated oven, bake for 30 to 35 minutes until the pastry is browned.
• Allow the cobbler to cool for 5 to 10 minutes before servings. It's great served with vanilla ice cream and/or whipped cream.
• Refrigerate any leftovers in an airtight container for up to 5 days. The crust will become soggy the longer it sits. Reheat in the microwave, time will depend on the size you're reheating.