Cherry Almond Cobbler Recipe

Ingredients:

The Filling:

2 pounds, sweet cherries, stemmed, and pitted - about 4 to 5 cups

2 tablespoons caster sugar

2 tablespoons Yuzu juice or lemon juice

The Topping:

7 ounces almond paste

1/3 cup caster sugar

8 tablespoons - 1 stick - unsalted butter at room temperature

1 large egg at room temperature

1/2 teaspoon almond extract - or vanilla

1 cup flour

1  1/2 teaspoons baking powder

1/2  teaspoon fine sea salt

1/2 cup whole milk

Directions:

1. Preheat the oven to 350°F placing the rack in the center of the oven

2. Range the cherries and even layer in a shallow 2 quart baking dish. Toss the cherries with 2 tablespoons of sugar and the lemon juice.

3. Beat together the almond paste and 1/3 cup sugar with a mixer or in a bowl. Beat until the almond paste has finally broken up.

4. Add in the butter and mixed until combined.

5. Add the egg and extract and mix.

6. In a separate hole with together the flower baking powder and salt.

7. Stir in half of the dry ingredients into the butter and almond paste mixture.

8. Add the milk stir in.

9. Add the remaining dry ingredients and mix to combine.

10. Spoon the batter evenly over the cherries in the baking dish and bake for 45 minutes, until the topping is golden brown and a tester inserted comes out clean.

Dust with powdered sugar.

Serve warm or in room temperature with whipped cream or vanilla ice cream