Let’s talk summertime and the goodness of cobbler recipes, primarily this Cherry Almond Cobbler Recipe.
If this Cherry Almond Cobbler Recipe doesn’t scream Summertime in a bowl, I’m not sure what does.
These beautiful cherries were sent by the folks at Rainier Fruit. Harvested in the state of Washington, the organic cherries come from family-owned and operated farms dating back to 1888. And you read that correctly, that’s eighteen eighty-eight and not a typo.
Now technically I have never ever pitted fresh cherries before y’all. But I had fresh cherries on my doorstep and a brand spanking new cherry pitter from OXO and I felt compelled to give it a go and have some fun. There was really no excuse not to and boy am I glad I did. I will never ever bake with canned cherries again!
There’s no denying the sweet and flavorful bursts of goodness from fresh cherries.
This cobbler crust is more cake-like and the combination of both all-purpose flour and almond flour give it even more of an almond flavor than simply using almond extract alone. It’s also not overly sweet so for those of you trying to avoid too many sweets while we are still enduring swimsuit season, I think you’ll find it a winning combination. Topped with just a small handful of sliced almonds gives it a bit of texture and further enhances the almond.
Go ahead, pull on your stretchy pants and pull up a chair. I’ve got a scoop with your name on it.
- 3-1/2 cups fresh sweet cherries, pitted
- 1 cup sugar, divided
- 1 cup all-purpose flour, divided
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon almond extract
- 1⁄2 cup almond flour
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 3⁄4 teaspoon baking powder
- 6 tablespoons cold unsalted butter, cubed
- 1⁄2 cup milk
- handful sliced almonds, optional
- vanilla ice cream, optional
- Preheat oven to 350 degrees.
- In a large bowl, combine the cherries, 3⁄4 cup sugar, 1⁄4 cup flour, lemon juice, and almond extract. Spoon the cherry mixture into a 2-quart baking dish sprayed with non-stick cooking spray, set aside.
- In a medium bowl, stir together remaining 1⁄4 cup sugar, remaining 3⁄4 cup flour, almond flour, cinnamon, salt, and baking powder. Using two forks or a pastry blender, cut in butter until mixture resembles coarse crumbs. Add the milk, stirring until combined. (Dough will be wet.) Drop spoonfuls of dough evenly over cherry mixture. Sprinkle a handful of sliced almonds over the top (optional).
- Bake until topping is golden brown and filling is bubbling, 35-45 minutes. Allow the cobbler to rest for about 10 minutes. Serve warm with a scoop of vanilla ice cream, if desired.
Serve with a scoop of vanilla ice cream and watch how quickly you have to refrain from dishing out (or indulging in) second helpings. My husband swears he doesn’t even like cherries and he had the cobbler two nights in a row.
The cobbler has been long gone and seeing it again on my screen as I type these words makes me want more. Sweet tooth problems. Sigh.