Cherry Cobbler
This cherry almond cobbler is a rustic and warm summer dessert combining the juicy cherries and the rich, nutty flavor of almonds, all beneath a golden, buttery, flaky topping.
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Ingredients
Cherry Filling
- 5 cups Cherries pitted, halved
- ¼ cup Sugar
- 2½ tbsp cornstarch
- ½ tbsp Lemon juice
- ½ tsp Almond extract
- ½ tsp Vanilla extract
- ⅛ tsp Salt
Biscuit Topping
- 1 cup All purpose flour
- ½ tsp Salt
- 4 tbsp Sugar
- ½ cup Almond flour
- 1¼ cup Heavy cream
- ½ tsp Vanilla extract
- ½ tsp Almond extract
- 1½ tsp Baking powder
brushing
- 1 tbsp Heavy cream
- 1 tbsp Demerara Sugar
- 2 tbsp sliced almonds
Instructions
- Preheat the oven to 350℉
- combine the ingredients listed under cherry filling to a bowl. Combine together and set aside.
- In another bowl, add the dry ingredients required for the biscuit topping. Add the heavy cream and mix.
- To a 9-in pie plate, add the cherry filling and scoop the biscuit base on top of the filling.
- Brush with garbanzo water/aquafaba and sprinkle Demerara sugar.
- 350 bake for 45-50 min cover last 10 min. Remove from the oven and cool.
- Serve with charry vanilla icecream.
