Cherry Cobbler With Almond-Buttermilk Topping
Updated May 3, 2024
- Total Time
- About 1 hour
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds cherries, stemmed and pitted about 5 cups
- 2tablespoons sugar
- 1tablespoon fresh lemon juice
- 1tablespoon sifted all-purpose flour
- ¼teaspoon almond extract
- ½cup whole-wheat pastry flour
- ½cup almond meal, also called almond flour or almond powder 1½ ounces
- ½cup fine cornmeal
- 2teaspoons baking powder
- ½teaspoon baking soda
- ¼cup sugar
- ¼teaspoon salt
- 5tablespoons cold unsalted butter, cut into ½-inch pieces
- ⅔cup buttermilk
For the Topping
Nutritional analysis per serving (8 servings)
269 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 22 grams sugars; 5 grams protein; 275 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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).
- Advance preparation:You can make this several hours before serving, but reheat and serve warm.
Private Notes
Comments
Well, I found that this was to die for. And unlike many other cobblers I've made, it actually keeps for a day or so at room temperature (or in the fridge) without the topping becoming soggy.
I think maybe Linda's "sandy" topping experience is attributable to the use of a medium- or coarse-grind corn meal--I used the fine grind called for in the recipe (where we live, masa harina is easy to get). I will make this again next cherry season, for sure.
For a 2 qt. dish, this recipe needs MUCH more fruit. I use 2 lbs 3 oz every time I make it -- sometimes all cherries, sometimes cherries and peaches -- and it's great, a better ratio of fruit to topping. The topping is interesting, a bit grainy, but still good. This is an excellent recipe for summer when you have good, fresh organic cherries aplenty.
I made this last night for our book group.. Very good and easy to put together. I used corn flour which I suspect is exactly what Shulman is referring to (corn flour is usually ground to a much finer texture than cornmeal). The only ingredient I didn't have on hand was buttermilk so I substituted Greek yogurt + milk. When I served the cobbler, it was still slightly warm. Topped with whipped cream, it was a perfect ending to our meal.
Noticed the topping was very wet tho i followed the recipe. Had to add 1 cup extra almond flour to get it to hold together/ what’s that ?? Also used frozen cherries. Drained thawed cherries and juice and embellished leftover juice with cherry brandy. And drank it. That may be the best bonus of the recipe!
This was very good despite my accidentally omitting the leavening! And substituting regular flour for the whole wheat pastry flour
Such a delicious and easy to assemble recipe. I may always use almond flour for cobbler topping going forward. Heck I think I will always use THIS recipe for cobbler toppings!
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