Who has two thumbs and loves cherry season? This gal. Of course I had to snag a bag of the beauties on opening day of the farmer’s market. I resisted the urge to just eat them immediately so that I could make a classic cobbler. Worth it! A warm cobbler with a scoop of vanilla ice cream melting over the top is just divine.
- Cherries
- 2 lbs. of cherries, pitted
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon almond extract
- Squeeze of lemon juice
- 1 tablespoon cornstarch
- Cobbler Topping
- 1 1/2 cups AP flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1 cup milk
- Preheat oven to 350 degrees Fahrenheit. Grease a 2 quart baking dish.
- Mix the cherries with the sugars, cinnamon, nutmeg, almond extract, and lemon juice. Then mix in the cornstarch until combined.
- Pour the cherry mixture into your prepared pan.
- Whisk the flour, sugar, baking powder, and salt together.
- Cut in the butter until the mixture forms coarse crumbs.
- Now mix in the milk until combined. The batter will be quite wet.
- Drop spoonfuls of the batter over the cherries.
- Bake in preheated oven for around 45 minutes; the top of the cobbler should be turning a nice golden brown.
- Remove from oven and cool a bit before serving. Enjoy!
Beauties.
Pittin’ ain’t easy.
Mix the cherries with the sugars, cinnamon, nutmeg, almond extract, and lemon juice.
Now mix in the cornstarch. Pour the cherries into your baking dish.
Prepare the cobbler topping by mixing the flour, sugar, baking powder, and salt together. I’ve been trying to move away from refined sugars and I think this cane sugar worked beautifully in this dessert.
Cut in the butter.
Drizzle and stir in the milk.
The dough will be very wet. Pour spoonfuls of batter over the cherries.
Bake at 350 degrees for around 45 minutes. Allow to cool a bit before serving. Enjoy!
