Double Cherry Almond Cobbler

By • July 14, 2013 • 0 Comments

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Author Notes: I never knew how lucky I was to grow up in West Michigan, where we enjoy both sweet and sour cherries as part of our birthright. Each year I make multiple trips to the local orchard to harvest some of the ruby-hued beauties to transform them into jam, pie, or this cobbler. I like adding almond paste to the topping, which really complements the barely sweet fruit underneath. As with any cobbler, feel free to gild the lily by adding a scoop of vanilla ice cream. chez_mere

Makes 1 9x9 pan

Cherries

  • 3 cups pitted sweet cherries
  • 3 cups pitted sour cherries (or more sweets if you can't find any)
  • 3/4 cups white sugar
  • 2 tablespoons pearl tapioca, finely ground in a spice mill or blender
  • pinch of salt
  • 2 tablespoons corn starch
  • 1 teaspoon vanilla

Almond Biscuits

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons frozen butter
  • 1/2 cup almond paste, crumbled
  • 1/2 cup buttermilk
  • 1 egg
  • 2 tablespoons heavy cream
  • sliced almonds
  • turbinado sugar (optional)
  1. For the filling, combine 2 cups each of the sweet and sour cherries along with the sugar, tapioca, salt in a medium sauce pan. Bring to a simmer and let bubble for about 10 minutes, uncovered and stirring frequently, until the juices have begun to thicken. In a small bowl, dissolve the corn starch with a little cold water and slowly add it to the simmering fruit. Let it simmer for a couple more minutes to thicken, then remove from the heat. Let it cool slightly before stirring in the remaining cherries and vanilla. Pour into a buttered 9x9 inch baking dish.
  2. Heat oven to 425 degrees. Sift the flour, sugar, baking powder and salt into a large bowl. Using a box grater, shred the butter into the flour, add the almond paste, and toss just with your finger tips to combine. In a separate bowl, beat together the buttermilk and egg. Stir into the flour until dough just comes together. Turn out onto a floured surface and knead it a couple times before patting it into a 1 inch thick rectangle. Cut into 6 squares and place on top of the fruit. Brush with the heavy cream and sprinkle with sliced almonds and turbinado sugar, if using. Bake for 12-15 minutes, until biscuits are golden brown and fruit is bubbling. Let stand for at least 30 minutes before serving.
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