Cherry Cobbler

Cherries are only in season for a few weeks each spring and summer. This recipe celebrates their deliciousness – you can use sweet or sour cherries.
Makes
Serving size
Ingredients
INGREDIENTS FOR FILLING:
Cooking spray
3 cups (430 grams) cherries, pitted
2 tablespoons unbleached flour
INGREDIENTS FOR THE PASTRY:
⅔ cup unbleached flour
⅓ cup almond flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
4 tablespoons butter, unsalted cut into small pieces
⅓ cup buttermilk
Special Equipment:
Cherry Pitter or Kitchen Mallet
Baking Dish 8 or 9-inch diameter or square
Instructions
- Preheat oven to 375°F.
- Spray the baking dish with cooking spray.
- Combine the pitted cherries and flour in a medium mixing bowls.
- Toss cherries in the bowl to distribute the flour evenly. Mix with fork to ensure flour is thoroughly distributed.
- Pour the cherries into the baking dish so they form an even layer across the dish. Set aside.
- Combine the unbleached flour, almond flour, sugar, baking powder and baking soda in a medium mixing bowl.
- Cut the butter into the flour with fingertips or a pastry cutter until the mixture has pea-sized clumps.
- Pour half the measured buttermilk into the mixture. Work the liquid into the dough with your hands, adding additional drops of buttermilk just until the mixture forms a cohesive dough.
- Spread and distribute the dough topping on top of the cherries until most of the cherries are covered.
- Bake until the top is golden brown; approximately 25 minutes.
- Serve in bowls or plates with any additional toppings such as non-dairy ice cream.
Cooking Tip
If you do not have a cherry pitter, simply spread out the cherries onto a cutting board. Cover with a kitchen towel. With a rolling pin, kitchen mallet or bottle of wine, beat the cherries so you can start to feel their pits under the towel. Remove the towel and squeeze out the pits.
Recipe Contributed by FamilyCook Productions
Nutrition Info
Nutrition Info
Makes: 4 servings Serving size: approximately ⅔ cup
Calories
271
Fat
10 g
Saturated Fat
3 g
Trans Fat
<1 g
Cholesterol
12 mg
Carbohydrates
45 g
Sugar
19 g
Fiber
4 g
Protein
6 g
Sodium
302 mg
Calcium
133 mg
Phosphorus
137 mg
Potassium
368 mg
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