Cherry Almond Cobbler is a fabulous treat during cherry season. I will admit I was not a big cherry person growing up, but I’ve changed my mind, and this summer, I have loved cherries in every form I can get. I love them in this cocktail, in Ice cream, and in this fantastic cobbler. The contrast between the crunchy almond topping and the tart and sweet cherries bubbling underneath is absolutely delicious.
This cobbler is easy to make and comes together very quickly if you have a cherry pitter. I love a good cobbler anytime, but something about a cobbler using fresh fruit always brings the best of a summer day together. Cherries are tart and sweet in all the right ways and are perfect in this cobbler. I used Bing cherries for this cobbler, but I bet some of the other varieties would also be delicious here, like Rainier or black cherries.
This recipe calls for an Iron skillet. You could use a casserole dish as well. Just melt the butter and heat the dish in the preheated oven instead of on top of the stove. Be careful. The pan will be hot. If you don’t have an iron skillet, you can find one on Amazon. I feel everyone should have a good iron skillet. I use it almost every day. Using a cherry pitter like this one from Amazon is also a handy tool to have. It is one of those gadgets you may only use during a short season, but it is instrumental when you need it.
Well, that is all for this week. Enjoy the cherries while you can get them! It seems the season is never long enough. I hope you are all staying healthy and safe out there. Please think of others in your choices. We all need to get through these times together. Until next time!
- For the filling
- 2 pounds fresh cherries pitted (about 3 cups)
- ½ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/8 teaspoon salt
- For the topping
- 1 1/2 cups flour
- 1/2 cup packed brown sugar
- 1 ½ teaspoons baking powder 2 teaspoons for low altitude
- 1/2 teaspoon salt
- 6 Tablespoons cold unsalted butter cubed
- 3/4 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon powdered sugar
- ½ cup sliced almonds
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Preheat the oven to 375°
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For the filling
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In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and the salt.
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Bring the mixture to a boil and let cook until thickened, about 5 minutes. The cherries will not be all the way cooked.
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To make the topping
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In a bowl, stir together the flour, brown sugar, baking powder, and salt. Cut in the 6 tablespoons cold butter until the mixture resembles coarse crumbs.
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Stir in the cream just until blended.
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On the stovetop, melt the remaining ¼ cup butter in a 12-inch cast iron pan.
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Pour in the filling and spread evenly. Be careful because the skillet will be hot.
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Dollop the cobbler topping over the filling. The topping will be more like biscuit dough.
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Combine the powdered sugar and the sliced almonds. Sprinkle over the topping.
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Bake for 35-45 minutes until the almonds are toasted and the topping is golden brown.
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Serve warm with ice cream if desired.
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