It’s the season for cherries, and while they work in a ton of recipes both savory and sweet, I was inspired recently by my favorite dessert growing up: cherry pie. Store-bought crust, big can of Duncan Hines cherry filling — delicious.
This cobbler achieves that same sort of gorgeous jammy cherry vibe, with fresh cherries that are tossed with sugar and then baked under a crust made with ground almonds, cornmeal and a little bit of flour. It’s different but just familiar enough, and so gooey and red and divine.
Cherry Almond Cobbler
1 ½ pounds cherries, stemmed and pitted, about 4 cups
2 tablespoons sugar
1 tablespoon fresh lemon juice
1 tablespoon all-purpose flour
¼ teaspoon almond extract
For the topping:
½ cup whole wheat pastry flour, or sifted whole wheat flour
½ cup almond meal
½ cup fine cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup sugar
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into ½-inch piece
2/3 cup buttermilk
Heat oven to 400 degrees.
Butter a 2-quart baking dish. Place the cherries in a large bowl and add the sugar, lemon juice, all-purpose flour and almond extract. Carefully mix them together with a rubber spatula or a large spoon until sugar and flour have dissolved.
Transfer to the baking dish, making sure to scrape out all of the liquid in the bowl.
Sift all of the dry ingredients for the topping. If some of the cornmeal and almond flour remain in the sifter, just dump them into the bowl with the sifted flours. Place in the bowl of a food processor fitted with the steel blade and pulse a few times. Add the butter and pulse to cut in the butter until the mixture looks like coarse cornmeal. Turn on the food processor and pour in the buttermilk with the machine running. As soon as the dough comes together, stop the machine.
Spoon the topping over the cherries by the heaped spoonful. The cherries should be just about covered but may show here and there. Place in the oven and bake 35 to 40 minutes until the top is nicely browned and the cherries are bubbling. Remove from the heat and allow to cool to warm before serving. Serve warm. (Heat in a low oven if necessary before serving.)
Source: Adapted from the New York Times