Sour cherries often do not appear fresh in stores, but end up canned for pie mixes. To use fresh sour cherries in a recipe, you will need to look for a farmer's market or your own backyard. Once you have enough tart cherries for a cobbler, try one of the many variations on this single-layer alternative to pie.
Sour Cherry and Apricot Cobbler
Make a buttermilk biscuit dough and shape into the dimensions of your baking pan. Combine pitted sour cherries with sliced apricots and sugar to make the filling. Lay the biscuit dough over the filling and cut vent holes in the biscuit dough. Bake at 450 degrees F for 20 minutes to cook the biscuit crust and heat the filling through.
Drop Biscuit Cherry Cobbler
Prepare shortcake biscuit dough and drop it over a sour cherry pie filling in a casserole dish and bake to until the biscuits turn golden brown and the filling becomes bubbly. The biscuits over the filling resemble the cobbles in a cobblestone street, making this an authentic cobbler.
Lattice Topped Sour Cherry Cobbler
Fill the bottom of a casserole dish with pitted cherries mixed with sugar. Cut a single layer pie crust into strips and cover the filling with criss-crossing strips of pie crust to make a lattice formation over the filling.
Batter Topped Sour Cherry Cobbler
Combine equal parts of sugar, flour and milk to make a batter rather than a dough for topping the cobbler. Pour the batter over pitted sour cherries mixed with sugar and bake until the batter sets and cooks to a golden brown.