Almond Cherry Cobbler Recipes

Steps:

• In a small saucepan over medium heat, bring cherries and 1/3 cup sugar to a boil. Remove from the heat; set aside., In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into a greased 3-cup baking dish; pour cherries over the top. , Bake at 375° for 25-30 minutes or until bubbly and edges are golden brown. Serve warm.

Steps:

• Preheat the oven to 350°F (175°C).
• To make the filling, in a shallow 2-quart (2-liter) baking dish, toss the pitted cherries with the 2 tablespoons (30 g) sugar and the lemon juice.
• To make the topping, in a small bowl, whisk together the flour, baking powder, and salt.
• In a stand mixer fitted with the paddle attachment, beat together the almond paste and 1/3 cup (65 g) sugar on medium speed until the almond paste is broken into fine pieces. Beat in the butter, then the egg and vanilla or almond extract. Add half of the flour mixture, followed by the milk, then the remaining flour mixture, mixing just until combined.
• Spoon the batter evenly over the cherries in the baking dish. Bake until the topping is golden brown and a toothpick inserted into the center of the topping comes out clean, about 45 minutes.
• Serving
• Serve the cobbler warm or at room temperature with whipped cream (page 239), Vanilla Ice Cream (page 143), or White Chocolate-Ginger Ice Cream (page 149).
• Variations
• For MANGO, BLACKBERRY, AND ALMOND COBBLER; make a filling with 5 pounds (2.5 kg) mangoes, peeled, pitted, and cubed; 2 1/2 cups (12 ounces/340 g) blackberries; 2 tablespoons (30 g) packed light or dark brown sugar; 1/2 teaspoon vanilla extract; and the juice of 1 lemon. To make MIXED BERRY-ALMOND COBBLER; substitute 6 cups (about 1 3/4 pounds/795 g) mixed berries for the cherries. For CHERRY, APRICOT, AND ALMOND COBBLER; substitute 1 pound (450 g) apricots, pitted and cut into eighths, for half of the cherries.