Double Cherry Almond Cobbler

  1. For the filling, combine 2 cups each of the sweet and sour cherries along with the sugar, tapioca, salt in a medium sauce pan. Bring to a simmer and let bubble for about 10 minutes, uncovered and stirring frequently, until the juices have begun to thicken. In a small bowl, dissolve the corn starch with a little cold water and slowly add it to the simmering fruit. Let it simmer for a couple more minutes to thicken, then remove from the heat. Let it cool slightly before stirring in the remaining cherries and vanilla. Pour into a buttered 9x9 inch baking dish.
  2. Heat oven to 425 degrees. Sift the flour, sugar, baking powder and salt into a large bowl. Using a box grater, shred the butter into the flour, add the almond paste, and toss just with your finger tips to combine. In a separate bowl, beat together the buttermilk and egg. Stir into the flour until dough just comes together. Turn out onto a floured surface and knead it a couple times before patting it into a 1 inch thick rectangle. Cut into 6 squares and place on top of the fruit. Brush with the heavy cream and sprinkle with sliced almonds and turbinado sugar, if using. Bake for 12-15 minutes, until biscuits are golden brown and fruit is bubbling. Let stand for at least 30 minutes before serving.

cherries, sweet cherries, sour cherries, white sugar, pearl tapioca, salt, corn starch, vanilla, almond biscuits, flour, sugar, baking powder, salt, frozen butter, almond paste, buttermilk, egg, heavy cream, almonds, turbinado sugar

Taken from food52.com/recipes/22974-double-cherry-almond-cobbler (may not work)

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