Cherry and Almond Cobbler

Name: Cherry and Almond Cobbler
Cuisine: American
Ingredients: Lightly sweetened whipped cream or Vanilla Bean Ice Cream for garnishing; Lightly sweetened whipped cream or Vanilla Bean Ice Cream for garnishing; ½ teaspoon kosher or sea salt; ½ teaspoon kosher or sea salt; ¼ cup (½ stick) cold unsalted butter, cut into small bits; ½ cup half-and-half or milk; ½ cup half-and-half or milk; 1 large egg; ½ teaspoon vanilla extract; ⅓ cup blanched and coarsely chopped almonds; 2½ tablespoons fresh lemon juice; 3 tablespoons arrowroot or cornstarch; 3 tablespoons arrowroot or cornstarch; ¼ teaspoon almond extract; 1 teaspoon grated lemon zest; ½ teaspoon ground cinnamon; 1 cup all-purpose flour; 1½ teaspoons baking powder; ¾ cup sugar; 5 cups pitted, fresh Bing cherries or Royal Ann cherries; 5 cups pitted, fresh Bing cherries or Royal Ann cherries

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

In California, the cherry season is very short, just a few weeks during midsummer. This cobbler and the flan are two ways to take advantage of cherries’ short stay. IQF (individually quick-frozen without sugar) cherries are occasionally available in the market and can be substituted, but of course they are not as good as fresh ones.

Ingredients

5 cups pitted, fresh Bing cherries or Royal Ann cherries
¾ cup sugar
2½

Americas
United States
Dessert
Vegetarian
California

Method

Preheat the oven to 400°F. Lightly butter a 2-quart baking dish. In a medium saucepan, combine the cherries, ½ cup of the sugar, the lemon juice, arrowroot, almond extract, grated lemon zest, and cinnamon. Cook over low heat, stirring occasionally, and bring to a simmer, about 4 to 5 m