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Fresh Cherry Almond Cobbler
Recipe By : COOKING RIGHT SHOW #CR9740
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
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5 Cups Fresh Bing Or Royal Anne Cherries -- pitted
3/4 Cup Sugar
2 1/2 Tablespoons Fresh Lemon Juice
3 Tablespoons Arrowroot Or Cornstarch
1/4 Teaspoon Almond Extract
1 Teaspoon Grated Lemon Zest
1/2 Teaspoon Cinnamon
1 Cup Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
4 Tablespoons Butter -- *see notes
1/2 Cup Light Cream (Half And Half)
1 Large Egg
1/2 Teaspoon Vanilla
3 Cup Sliced Blanched Almonds -- coarsely chopped
--Garnish--
Vanilla Bean Ice Cream >
Slightly Sweetened Whipped Cream
Combine cherries, 1/2 cup sugar, lemon juice, arrowroot, almond extract,
grated lemon zest and cinnamon together in a sauce pan and cook over low
heat, stirring occasionally until mixture simmers, about 4 - 5 minutes. Pour
into a lightly buttered 2 quart baking dish.
In a food processor or mixer, add flour, remaining sugar, baking powder and
salt and pulse 2 or 3 times to mix. Add butter and pulse until just combined
but still crumbly. Add cream, egg, vanilla and pulse again just to combine
and form a smooth batter.
Drop batter by heaping teaspoons on top of cherry mixture, leaving space in
between. Sprinkle almonds over and bake in a preheated 400 degree oven for
20 minutes or until top is lightly browned and cherry mixture is bubbling.
Serve warm or at room temperature with Vanilla Bean Ice Cream or slightly
sweetened whipped cream.
Yield: 5-6 servings
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NOTES : *2 tbs. for buttering dish and 2 tbs. chilled and cut into tiny bits
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