Claire Makes Cherry Cobbler | From the Test Kitchen | Bon Appétit

  • Published on Jul 19, 2019
  • Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes cherry cobbler. Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.
    Check out the recipe here:
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    Claire Makes Cherry Cobbler | From the Test Kitchen | Bon Appétit
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Comments • 2 490

  • Jeslyn Sama
    Jeslyn Sama Day ago


  • Stacey Kelly
    Stacey Kelly Day ago

    How about cut the biscuits into squares and have no waist???

  • Diana Hunter
    Diana Hunter 3 days ago +1

    it's like she's forgetting to breathe while she's talking and explaining what she's doing, she gasps sometimes

  • Via Nova Sernande
    Via Nova Sernande 4 days ago +4

    Claire: "I cannot tell you how relaxed I feel"
    Plastic Bottle: I'm about to end this beautiful smart lady's whole career.

  • Jorge Chavez
    Jorge Chavez 4 days ago

    Could I just switch out the cherries for peaches?

  • punkleruckus
    punkleruckus 4 days ago

    I have to make this! Thanks, Claire!

  • Nicole Aiello
    Nicole Aiello 6 days ago

    I would love to learn how BA sets up their kitchens (what countertop materials they use, what gas stoves they use, fridges, sinks, etc.) and perhaps the reasons why...

  • 青い森スナ
    青い森スナ 7 days ago

    I almost choked when the music started n she started counting n then lost count lollll

  • jimdotcom
    jimdotcom 9 days ago

    what's the difference between a biscuit and a scone to an american?

  • Kojima Yoshiyuki
    Kojima Yoshiyuki 10 days ago

    instead of a straw you could use a metal chopstick, you can get a big pack of them for about5-10$

  • Ima KeepItReal
    Ima KeepItReal 11 days ago

    That shirt is looking good on Andy.😍

  • My True Love is My FR-S

    My brain: *Goes slowmo* *Guitar* : bwom bwom bwom bwooooooowww *Marvin Gaye* "I'VE BEEN REALLY TRYINNNN BABY. TRYNA HOLD BACK THIS FEELIN FOR SOOOWOO LONG-"


  • RedHotCole 35
    RedHotCole 35 14 days ago

    Replacing the almond extract with almond liqueur is also delicious!

  • jacqland
    jacqland 16 days ago

    I love the dough-slicing sound effects

  • Griffin Ray
    Griffin Ray 16 days ago

    Why not just make square biscuits as to minimize waste?

  • trash ????
    trash ???? 18 days ago

    You know what Claire, anything is acceptable to eat for breakfast the day after you make it.

  • Beatbyclay _
    Beatbyclay _ 20 days ago

    Tbh Cobbler > Pie

  • Rachel McHenry
    Rachel McHenry 25 days ago

    All I could think about when they were counting was, why didn't they just count the holes in the dough?

  • Rocket Possum
    Rocket Possum 28 days ago

    So I made this back when the episode came out and it came out amazing. Today I'm trying it with peaches and blackberries, and hoping for the best. It's literally baking right now.

  • Greg Araujo
    Greg Araujo Month ago

    Cherry cobblers for over thinkers

  • Phyllis Cooley
    Phyllis Cooley Month ago

    Andy looks great in that shirt. This is a shirt shaming free zone.

  • Lemnaj Cavite
    Lemnaj Cavite Month ago

    Yep. Andy's the real dessert here.

  • Michael O'Marah
    Michael O'Marah Month ago


  • Alexander Wagner
    Alexander Wagner Month ago +1

    Instead of counting the biscuits she could have counted the holes which were in nice columns ready to be counted.

  • Tyler Wood
    Tyler Wood Month ago

    Could you use cranberries for the holiday season?

  • Jonathon M
    Jonathon M Month ago +2

    So...I made this. I cannot describe to you how absolutely amazing it tastes. the biscuits on top do exactly what she says; they get crispy on the outside and then fluffy and rich on the inside. DO THE LAYERS, they add so much dimension and it only takes 3 seconds to stack them and flatten again. Definitely chill them while you make the filling and preheat the oven; don't preheat the oven until the dough is back in the fridge. It's so much easier to handle when it's "fridge-cold". I didn't use cherries because here in Austin they are *very* expensive, so I used a blackberry/raspberry/strawberry/blueberry frozen combination (2 lbs, fully thawed and rinsed) and then a full pint of fresh blueberries. I followed the recipe exactly as is otherwise (I am a detail/technical oriented person too, so I relate to Claire) and OH MY GOD it turned out good. If you follow what she does and just sub in and out fruits with a skin like she talks about, you will never need another cobbler recipe ever. My dish was a little deeper and a little more rectangle than hers, so I only needed like 35 biscuits. thank you Claire, I have breakfast and dessert forever. I'm going to try it with larger things like peaches (that you have to cut) since they're still in season here.

  • Bhanavi Mathur
    Bhanavi Mathur Month ago

    Claire is awesome but Andy is like the cutest thing to happen to BA 😂

  • Chelsea Rottet
    Chelsea Rottet Month ago

    made this recipe, it was amazing.

  • Aubrey Iacobelli
    Aubrey Iacobelli Month ago

    Why bother cutting out biscuits? Couldn't you just drape the dough over the cherries and tuck it in?

  • Morgan Raschke
    Morgan Raschke Month ago

    Please make a key lime pie!!!!

  • Christopher Du
    Christopher Du Month ago

    I love how claire looks around before enjoying the hard work she made. Maybe shes overprotective, or knowing her, its because shes not used to all the other ppl not offering criticism

  • Sxmmy
    Sxmmy Month ago

    To pit a cherry we wouldn’t punch it out with a straw or cut it but we’d use a safety pin kinda dig it in there and scoop it out like a little spoon

  • Vince
    Vince Month ago

    I'm French and I made this cobbler for my American girlfriend as we're living in France and she probably misses some tastes from her childhood. She loved it so much! Thank you so much Claire for the recipe :) It's gonna be one of my favortie desserts to make, and eat, now.

  • Violet Hill
    Violet Hill Month ago

    Omg I'm gonna try it

  • Tayden Griggs
    Tayden Griggs Month ago

    Why not just count the punch holes the cutter made from the biscuits... That seems easier to me lol

  • PinkiePie86
    PinkiePie86 Month ago

    Claire: Biscuits are small for several reasons.
    Also Claire: *lists two reasons*

  • Luis The Humanist
    Luis The Humanist Month ago

    Claire is beautiful but I really wish she would dye the gray out of her hair. She's too young and pretty to be going gray.

  • Britney Rezendes
    Britney Rezendes Month ago

    Re: The poland springs bottle, the reason it's so flimsy is because Poland Springs committed to using 1/3 the plastic of a normal water bottle like 10 years ago, and they've also fully committed to only using recycled plastic for their still water bottles by 2020. So like, not ideal, but as far as single use plastic water bottles are concerned you could definitely do worse.

  • Linda F
    Linda F Month ago

    I saw this video and went right out and bough fresh cherries. Spent the afternoon making this beautiful desert and it is great. Tried to send pictures for you all but can not figure that one out yet. I do have to say, if you are going to comment, please make the recipe and let others know how it is rather then commit on a tee shirt and other stuff. Claire, thank you, this is a great recipe and to others, please follow recipe exactly (I did have to put butter and pastry in freezer off and on as it has been so hot in CA) took longer then anticipated but so lovely. Will definitely have some for breakfast too. Thank you

    • Linda F
      Linda F Month ago

      side note: pick a nice lemon for zest and after zesting pop it in the microwave for 30 seconds or so to get as much juice out as possible. 1 lemon rendered me all the zest and juice for recipe.

  • Bambi Young
    Bambi Young Month ago +1

    *The little tips make the video 10x better*

  • joebluerice
    joebluerice Month ago

    Imagine Claire being in your family

  • Salocinist
    Salocinist Month ago sorry i learned nothing you can see andy's abs through that shirt

  • candyapu3
    candyapu3 Month ago +1

    Claire will be remembered as our generation's Julia Child.

  • Mollie Taylor
    Mollie Taylor Month ago

    Would there be any major modifications for making this with peaches? I’m in the south and peaches are ripe! Also my granddaddy LOVES peach cobbler. This would make his day if it worked well with peaches 😊

    • Bomethia
      Bomethia Month ago

      Mollie Taylor I don’t think they’re would be any changes besides less lemon zest maybe, I believe on BA’s website they have a peach version but I’m not 110% sure

  • Ronald Willemsen
    Ronald Willemsen Month ago +2

    BA kitchen absolutely smells like heaven!!!

  • Ken Kavanagh
    Ken Kavanagh Month ago

    Great video and recipe. I used blueberries and the lemon juice made the berries too acidic so the 2nd time I made it, I left out the juice and it was PERFECT!

  • Anabear
    Anabear Month ago +8

    "This dessert falls under the category of being acceptable food for breakfast"
    Thank you Claire.

  • Pam Paras
    Pam Paras Month ago

    Love this recipe! Andy in that shirt is cherry on top ♥

  • Lee Jay
    Lee Jay Month ago

    Claire makes me rock hard

  • tia nguyen
    tia nguyen Month ago +1

    okay but gourmet ritz sandwiches?

  • Lily Mayer
    Lily Mayer 2 months ago

    4:33 are those bench scraper noises real or sound bytes? They sound so perfect that it comes off as artificial. I know they add silly little sounds and text on It’s not sure about here

  • jacob blake
    jacob blake 2 months ago

    For people that don’t have a biscuit cutter or any ring like cutting utensils, the shape of the biscuit doesn’t have to be a circle; squares, diamonds, or any other shape would be fine
    A good way to pit cherries I learned while making this is to like Claire said use a pairing knife then twist 1 half off and use a vegetable peeler with the trowel like end to kind of scoop/cut the pit out. takes a lil time but once you get in the motion of it it becomes pretty easy and u can do a cherry in like 7 seconds

  • Paul J. Morey
    Paul J. Morey 2 months ago

    “Associate Visuals Editor”? I thought Emma was someone’s “Bring Your Daughter to Work Day” guest. Man, I’m old.

  • Johey Jonsson
    Johey Jonsson 2 months ago

    Would this cobbler work with red or black currants?

  • Fluffymiyster
    Fluffymiyster 2 months ago

    I made a cherry cobbler a few weeks ago inspired by this video :) I went with another recipe because I was on a budget (and still went way over that budget even with what I did get...) but I'm so happy you gave me the idea for it. My family enjoyed it and YES, it makes a great breakfast! I'm an adult, damnit, I eat what I want for breakfast :) Also...I actually found it was best on its own without ice cream. I actually now have the freezer-burned ice cream still left because I just liked the cobbler without extras.
    Since I still have almost all the ingredients except flour and a fruit, I'm probably going to make another. If blueberries are in, I might choose that. Or peaches. Or pears. So many choices and that's why I'm now in love with this dessert. It was the most Betty Crocker kind of thing I've ever done but it was fun and having my mom and brother enjoy it was a nice ego flex, lol.

  • Linden Rose
    Linden Rose 2 months ago

    She high?

  • Steven Weber
    Steven Weber 2 months ago

    Can we get more of Andy in the background of future videos in that shirt please?

  • gentille alouette
    gentille alouette 2 months ago

    So I made this desert, followed the recipe to a t and it’s phenomenal. I will definitely make it again and I will decrease the amount of sugar next time though. BA you are the best. Love it!

  • Mad Raccoon
    Mad Raccoon 2 months ago

    Claire, you are my favorite and you are soooooo gorgeous!

  • Gregory Moore
    Gregory Moore 2 months ago

    I assume these are sweet cherries, but wouldn't it work better with sour cherries (as used in cherry pies)? Or is the lemon juice the equalizer?