Cherry Cobbler With Almond Buttermilk Topping Recipes

ALMOND CHERRY COBBLER

Steps:

• Preheat oven to 350°. Place cherries in an 8-in. square baking dish coated with cooking spray., In a small bowl, mix flour, 1/4 cup sugar, baking powder and salt. Add milk and melted butter; stir in just until moistened. Spread over cherries., In another bowl, mix cornstarch, cinnamon and remaining sugar; sprinkle over batter. Mix boiling water and almond extract; pour slowly over top. Bake, uncovered, 45-50 minutes or until top is golden brown and filling is bubbly. Serve warm.

CHERRY COBBLER WITH ALMOND-BUTTERMILK TOPPING

Steps:

• Preheat the oven to 400 degrees. Butter a 2-quart baking dish. Place the cherries in a large bowl, and add the sugar, lemon juice and all-purpose flour. Carefully mix them together with a rubber spatula or a large spoon until the sugar and flour have dissolved into the liquids. Transfer to the baking dish, making sure to scrape out all of the liquid in the bowl.
• Sift all of the dry ingredients for the topping. If some of the cornmeal and almond flour remain in the sifter, just dump it into the bowl with the sifted flours. Place in the bowl of a food processor fitted with the steel blade, and pulse a few times. Add the butter, and pulse to cut in the butter until the mixture looks like coarse cornmeal. Turn on the food processor, and pour in the buttermilk with the machine running. As soon as the dough comes together, stop the machine.
• Spoon the topping over the cherries by the heaped tablespoon. The cherries should be just about covered but may peek out here and there. Place in the oven, and bake 35 to 40 minutes until the top is nicely browned and the cherries are bubbling. Remove from the heat, and allow to cool to warm before serving. Serve warm (heat in a low oven for 15 minutes if necessary before serving).

PEACH-BLACKBERRY COBBLER WITH ALMOND-BUTTERMILK BISCUIT TOPPING AND ALMOND WHIPPED CREAM

Steps:

• Preheat the oven to 375 degrees F with a rack in the center of the oven and a second rack underneath; place a baking sheet on the second rack (to catch drips).
• For the filling: In a large bowl, toss the peaches and blackberries with the granulated sugar, cornstarch and lemon juice. Transfer to a 3-quart baking dish.
• For the topping: Whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt in a large bowl. Using your fingers or two knives, cut in the butter and lard until a coarse meal forms. Create a well in the center and pour in the buttermilk. Mix until just combined. The dough will seem quite wet, but that's what you want for the topping.
• Drop spoonfuls of biscuit dough onto the filling, brush lightly with milk and sprinkle with the raw sugar.
• Bake until the fruit is bubbling and tender, and the biscuits are deep golden-brown and cooked through, 50 to 60 minutes. Cool for at least 15 minutes before serving.
• Meanwhile, make the whipped cream: Whip the cream and granulated sugar until soft peaks form. Fold in the almonds.
• Serve the cobbler warm or room temperature in bowls; top with dollops of whipped cream.

VEGAN CHERRY COBBLER WITH ALMOND BISCUIT TOPPING

Steps:

• Scant tablespoon vegan raw, turbinado or granulated sugar, for sprinkling
• Position an oven rack in the center of the oven, put about a 9-inch piece of foil on a rack below it and preheat the oven to 400 degrees F.
• For the filling: Whisk the granulated sugar and cornstarch in a large bowl. Add the cherries and their juices and toss to coat the berries well; stir in the lemon juice and almond extract. Pour the mixture into an 8-inch square, 9-by-2-inch round or other 2-quart baking dish. Cover the baking dish with foil and bake until very hot and beginning to bubble around the edges, 25 to 30 minutes. (The colder your cherries, the longer it will take.)
• For the topping: While the berries cook (about 20 minutes into the baking time is fine), whisk together the all-purpose flour, almond flour, granulated sugar, baking powder and salt in a large bowl. Stir the coconut oil and almond extract into the measuring cup or bowl with the cashew milk. Add it to the flour mixture and toss with a fork, then stir with a spatula or wooden spoon to make a cohesive dough.
• Carefully remove the filling from the oven, remove the foil and give the mixture a good stir. Working quickly, drop 8 to 10 spoonfuls of topping over the filling, making sure a few of them touch the edges of the dish, sprinkle with the raw sugar and bake until the topping is golden brown and crisp and a skewer inserted in a few biscuits comes out clean, about 25 minutes. Let the cobbler cool about 30 minutes, during which time it will thicken up a bit, then divide among bowls and serve.

BUTTERMILK COBBLER

Steps:

• Melt margarine in 9x13 baking pan or other deep dish casserole.
• Combine all remaining ingredients and pour over melted margarine.
• Distribute fruit over top of batter.
• Bake at 350 degrees for 1 hour.

CHERRY AND APRICOT COBBLER

Steps:

• For filling:
• Preheat oven to 400°F. Toss all ingredients in large bowl to blend. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375°F.
• Meanwhile, prepare topping:
• Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together.
• Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. Cool 15 minutes. Serve cobbler warm with whipped cream or ice cream.