Cherry-Lime Cobbler with Vanilla Creme Fraiche Biscuits

This is like a strawberry short-cake, but with cherries. You can split the biscuits or not, it's your choice.

Bon Appetit, June 2008

6 Servings

Filling:
1/2 c. (packed)golden brown sugar
4 tsp cornstarch
pinch of salt
1/2 c. water
6 c. whole pitted fresh Bing cherries or other dark sweet cherries (about 2 3/4 lb. whole unpitted cherries)
1 tbsp fresh lime juice
3/4 tsp finely grated lime peel
Biscuits:
1 3/4 c. unbleached all purpose flour
1/4 c. plus 1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
1 c. creme fraiche or sour cream
1 1/2 tsp pure vanilla paste or 2 tsp vanilla extract
1/4 tsp finely grated lime peel
1 tbsp (about) milk

Filling: Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450 degrees. Stir brown sugar, cornstarch, and salt in large nonstick skillet; stir in 1/2 c. water. Stir over medium heat until sugar and cornstarch dissolve. Add cherries; bring to boil, scraping sides of skillet and stirring frequently. Reduce heat to medium-low; simmer until mixture thickens, about 2 minutes. Remove from heat. Stir in lime juice and lime peel. Transfer filling to 11x7x2-inch glass baking dish. Place dish on rimmed baking sheet.
Biscuits: Whisk flour, 1/4 c. sugar, baking powder, and salt in medium bowl. Whisk creme fraiche, vanilla, and lime peel in small bowl. Add creme fraiche mixture to dry ingredients; stir with fork just until dough begins to come together. Turn dough out onto floured surface and knead just until dough holds together, about 6 turns. Gather dough into round; pat out to 1/2 inch thickness and cut out more dough rounds for a total of 6. Transfer rounds to another rimmed baking sheet; brush tops lighly with milk, then sprinkle with remaining 1 tbsp sugar. Place cherries on baking sheet in bottom third of oven and biscuits in top third of oven. Bake until cherries are bubbling and biscuits are golden, about 17 mins. Divide warm cherries among 6 bowls; top each with 1 biscuit and serve.