cherry cobbler

new and improved! well, the improvement is in the variation. i bought what some may consider a surplus of traverse city dark cherries. some may argue that these are “eatin” cherries, not meant to be baked, sweetened, seasoned, cooked, or put with anything else. they are meant to be enjoyed as is, sweet and juicy on their own, without messing with a good thing.

i will argue back that i can do what i want with my cherries, and i’m glad i did. i didn’t add any sugar to the cherries when i threw them in. the only preparation they required was pitting… an hour of messy, slippery, red-stained pitting. it was actually really therapeutic. i used about 2 1/2 cups pitted, whole cherries.

anyhow, this is the same as my blueberry cobbler for the most part. the only difference is that per brian’s request, we added an extra tbsp of coconut flour so it wasn’t so “sloppy”. i am of the school that a cobbler should be very sloppy, saucy, drippy, even wet. what really counts is that the top pastry of the cobbler is spongy and ready to soak up the fruityness. adding the extra tbsp of coconut flour did the trick, though i think it turned out more like a cake or boyfriend bait than anything else. i’ll leave it up to you to decide whether you’d like a saucy bottom or a cakey one. again, i prefer the saucy bottom.

we threw a big thud of whipped cream on top, and called it dessert. delicious, sweet, addictive dessert.

do you know how to make whipped cream? you get some heavy cream or whipping cream, add sweetener, i use honey, to your taste, pour it all into a cold bowl (put it in the freezer for 10 minutes) and whip with either electric mixer or by hand. viola.

cherry cobbler

1 1/2 cups almond flour

1/2 cup coconut flour (sifted)

2 tsp baking powder

1/4 tsp salt

3/4 cup sugar

3/4 cup room temp butter

1/2 cup milk

4 eggs

2 tbsp vanilla extract

1 tsp almond extract

2 cups or more pitted cherries (if using frozen, do not thaw)

1/4 cup sugar for sprinkling on top of cobbler

method: preheat oven to 350f. butter a 9×9 glass baking dish. position one rack in center of oven, and the other rack at the second from the top.

with mixer, cream together butter and sugar until well mixed.

once batter is well combined and fluffy, add milk, vanilla, and almond extract (if using it) at a low-speed. add eggs, a few at a time, and let it slowly mix.

combine all dry ingredients together.

add dry ingredients into wet ingredients. mix until all ingredients are well combined.

layer some of the batter into the bottom of the prepped dish. i use 1/3 of the batter for this part.

throw the cherries on top, gently pressing them into the batter.

spread the rest of the batter on top. use rubber spatula to press the batter into the nooks and crannies of the cherries.

sprinkle sugar evenly on top. i use a combo of large grain sugar and regular fine grain sugar.

bake for 30 minutes, then carefully move to the high rack. don’t let it jiggle too much!

continue to bake for 20-30 minutes, until top is crusty and brown.

pull it out of the oven and let it cool for a while. don’t cover, the top will get a little soggy.

*cook’s note: i made peach cobbler this weekend using the same recipe. i cut up 6 super ripe peaches, and it was the perfect amount. this turns out much more juicy than berries do, since more of the juicy part of the fruit is exposed. it was delicious. i prefer it to any other cobbler i’ve had yet.


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