Cherry Cobbler

This recipe makes a great dessert to serve on a cold and rainy summer evening.

Serves: 6

Ingredients

Topping:
1 cup plus 2 tablespoons flour
1 teaspoon cinnamon
3 tablespoons sugar
2 teaspoons baking powder
1/4 cup (1/2 stick) cold butter cut into pieces
1/3 cup plus 1 tablespoon milk
1/4 cup sliced almonds (optional)
Filling:
4 cups fresh pitted dark, red cherries, or frozen/canned, (drained)
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon almond extract
1 tablespoon fresh lemon juice
1/4 cup (1/2 stick) cold butter, sliced

Method

  1. Use a pastry blender, wire beater or 2 knives to mix all the dry topping ingredients together. Add the cold butter. Gradually add the milk and mix the ingredients with a fork until it begins to hold together.
  2. Gather the dough and place on a lightly floured surface. Knead the dough about 10 times or until smooth. Shape the dough to fit a casserole dish, but not more than about 1/2-inch thick.
  3. Preheat oven to 375 degrees F.
  4. Grease a 3-quart casserole dish. Place the cherries into the prepared dish.
  5. Combine the sugar, cinnamon, almond extract and lemon juice, and with a fork or spoon, gently mix into the cherries. Dot the cherries with the sliced butter. Set the cherries aside.
  6. Place the topping (dough) over the filling and press down along the edges of the dish as if tucking the fruit into the dish. Trim away any excess dough. Sprinkle sliced almonds on top of the dough.
  7. Bake 40-50 minutes or until the juices begin to bubble and the fruit is tender when pierced through the dough with a knife or fork.

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