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
1 9x9 pan
pitted sweet cherries
pitted sour cherries (or more sweets if you can't find any)
pearl tapioca, finely ground in a spice mill or blender
pinch of salt
almond paste, crumbled
turbinado sugar (optional)
In This Recipe
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.
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.