We (i.e. my parents) have been getting loads of delicious cherries from the summer CSA in the past couple of weeks. I keep running across great-looking cherry recipes and finally found myself with most visa stress behind me and a free Thursday afternoon on my hands.
I decided to take a stab at another one of Martha Rose Shulman’s great “Recipes for Health” on the NY Times. This time, I modified her recipe for Cherry Cobbler with Almond-Buttermilk Topping. We didn’t have enough cherries, however; nor did we have buttermilk. So I bulked up the fruit with some leftover blueberries and used almond milk instead of buttermilk.
Tangy, ever-so-sweet fruit pairs nicely with the crunchy topping that has a mild nutty taste and just a bit of sweetness. My parents gave it rave reviews: My mom said, “I like the tartness of the cherries plus the blueberries, and the topping is nice ’cause it’s not too sweet. It was just overall very excellent.” And from my dad: “I loved it. It was delicious. I liked the crust — the cobble-part — especially.” If that’s not a recommendation to go make this, I don’t know what is!
This cobbler smacks of health (while remaining tasty), with no white flour in sight, just a little sugar, and some token butter for richness. You could totally eat it with Greek-style yogurt for breakfast or brunch.
- One Year Ago: Beets, beautiful beets
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- Three Years Ago: Let the language-learning commence!
Cherry-Blueberry Cobbler with Almond Topping (adapted from Martha Rose Shulman)
- For the fruit:
- 2 cups cherries, stemmed and pitted
- 1 cup blueberries
- 1 tbsp sugar
- juice of 1/2 a lemon
- 1/2 tbsp whole wheat flour
- 1/4 tsp vanilla extract
- For the topping:
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 1/3 cup slivered almonds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp sugar
- 1/4 tsp salt
- 3 tbsp cold unsalted butter, cubed
- 1/3 cup almond milk
- Preheat the oven to 400F (200C) and butter a brownie pan-sized baking dish.
- Prepare the fruit: Combine all ingredients in a bowl, mix, then pour into the baking dish, making sure to scrape all the juices out.
- Make the topping: Whisk together the dry ingredients. Work in the butter with your fingers until the mixture resembles coarse meal. Stir in the almond milk until a dough forms.
- Plop small blobs of dough on top of the fruit; most of the fruit will be covered but it’s okay if some peeks out.
- Bake for 25-30 minutes or until the top is browned and the fruit bubbles. Serve warm or cold, with yogurt or ice cream.