CHERRY-ALMOND BREAKFAST COBBLER
Cobbler for breakfast? Why not! Made with slightly-better-for-you ingredients than a traditional cobbler, this variation is a great way to start the day! And don't let the long list of ingredients fool you: it comes together pretty quickly.
Provided by Kim
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.
- Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.
- Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.
- Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.
- Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.
- Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.
Nutrition Facts : Calories 323 calories, Carbohydrate 35.1 g, Cholesterol 39.9 mg, Fat 18.3 g, Fiber 4.9 g, Protein 7.5 g, SaturatedFat 5.2 g, Sodium 199.9 mg, Sugar 20.1 g
CHERRY-ALMOND SUGAR COOKIE COBBLER
Easy elegance is what this dessert is all about. Dark, sweet cherries get baked under an almond-sugar cookie crust and served with a warm vanilla cream sauce for a cobbler that brings the best of summer to the table, any time of the year. That's right, this recipe is made with frozen sweet cherries and utilizes a couple of other clever shortcuts-the "easy" part! There's no pitting involved when you use frozen cherries and the sugar cookie crust starts with Betty's quick mix. Folding cream cheese and chopped almonds into the sugar cookie dough makes them extra moist and flavorful, but the best part is that this crust doesn't need to be rolled out. Just drop balls of cookie dough on top of the cherries, and you'll be ready to bake. There's always time for dessert with this recipe at the ready!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir cookie mix, 1/2 cup softened butter, the cream cheese and egg until soft dough forms. Stir in almonds. Set aside.
- In 4-quart saucepan, mix 1 1/4 cups granulated sugar and 1/4 cup cornstarch. Stir in cherries. Cook over medium-high heat 10 to 12 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some cherries will show). Sprinkle coarse sparkling sugar on tops of cookie dough.
- Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubby. Cool 15 minutes before serving.
- Meanwhile, in 1-quart saucepan, mix 1/3 cup granulated sugar and 4 teaspoons cornstarch. Stir in half-and-half until smooth. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until slightly thickened. Remove from heat; stir in butter and vanilla. Keep warm until ready to serve.
Nutrition Facts : Calories 530, Carbohydrate 82 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize About 3/4 Cup Cobbler and 2 Tablespoons Sauce, Sodium 240 mg, Sugar 61 g, TransFat 1/2 g
CHERRY ALMOND CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 8 individual crisps
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
- Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
- Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
- Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
- Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
- To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
- Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.
VEGAN CHERRY COBBLER WITH ALMOND BISCUIT TOPPING
We love local spring cherries, but our cobbler works equally well with fresh or frozen cherries. We chose easy drop biscuits for the topping since they allow the jewel-like cherry juices to bubble up around them--a great visual showcase for a simple desert. Baking the cherries first without the topping gives them time to soften in their own juices, and dropping the biscuits on hot filling helps them cook through--no soggy bottoms. Almond goes beautifully with cherries, so we use almond extract in both the filling and topping, plus a little almond flour in the topping as well.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Scant tablespoon vegan raw, turbinado or granulated sugar, for sprinkling
- Position an oven rack in the center of the oven, put about a 9-inch piece of foil on a rack below it and preheat the oven to 400 degrees F.
- For the filling: Whisk the granulated sugar and cornstarch in a large bowl. Add the cherries and their juices and toss to coat the berries well; stir in the lemon juice and almond extract. Pour the mixture into an 8-inch square, 9-by-2-inch round or other 2-quart baking dish. Cover the baking dish with foil and bake until very hot and beginning to bubble around the edges, 25 to 30 minutes. (The colder your cherries, the longer it will take.)
- For the topping: While the berries cook (about 20 minutes into the baking time is fine), whisk together the all-purpose flour, almond flour, granulated sugar, baking powder and salt in a large bowl. Stir the coconut oil and almond extract into the measuring cup or bowl with the cashew milk. Add it to the flour mixture and toss with a fork, then stir with a spatula or wooden spoon to make a cohesive dough.
- Carefully remove the filling from the oven, remove the foil and give the mixture a good stir. Working quickly, drop 8 to 10 spoonfuls of topping over the filling, making sure a few of them touch the edges of the dish, sprinkle with the raw sugar and bake until the topping is golden brown and crisp and a skewer inserted in a few biscuits comes out clean, about 25 minutes. Let the cobbler cool about 30 minutes, during which time it will thicken up a bit, then divide among bowls and serve.
CHERRY-ALMOND GRANOLA CRISP
For all the cobbler and crisp lovers, here's a simple dish that you can eat for breakfast or dessert. Chewy clusters of almonds and oats brown in the oven after getting coated in a nutty and floral browned-butter honey syrup. While the granola clusters caramelize, the bed of sweet cherries they rest over turns tender and juicy. Warm out of the oven, this crisp belongs in a bowl with your favorite yogurt, some of the warm cherry sauce drizzled over top, and maybe even a good shaving of dark chocolate or orange zest, if you have some.
Provided by Jerrelle Guy
Categories breakfast, snack
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread out the cherry halves in the bottom of an 8-inch square (or 9-inch round) baking dish. Set aside.
- In a small saucepan, add the honey, butter and salt. Bring to a foaming boil over medium heat, then cook 3 to 4 minutes until the honey thickens, stirring often so it never burns. Remove from the heat and stir in the vanilla - it will spatter slightly - then fold in the almonds and oats, continuing to stir until the oats absorb all the honey syrup.
- Drop spoonfuls of the mixture across the cherries, and bake for 22 to 25 minutes or until the almonds are almost a mahogany brown and the cherries are tender and juicy. Remove from the oven and allow to cool for 10 minutes, so the granola hardens slightly, then serve with yogurt.
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