Spring… spring… spring is here, or at least it is coming soon. And when I think of spring I think of daffodils, fresh cut grass and blooming cherry trees.
Well how could you not think of spring when you see these beautiful blossoms that lead to such wonderful fruit later in the season? Cherries… sweet, tart, light, full of flavor and full of pits, yep the pits are the only thing that truly suck about cherries in my book, but the pits are a small price to pay for such a wonderful little package of spring I think.
As you might be able to guess cherries are my favorite pit fruit. I put cherries into every recipe I can possibly fit them into. Cookies, cakes, candies, ice creams, sauces, meat dishes almost anything I can get them into they end up in. But in the spring I love to bake them into a cobbler that I can top with either vanilla ice cream, if the cobbler is hot, or almond whipped cream, if the cobbler is cool. So yesterday, in hopes of bring spring just a little bit closer, I decided to bake my first cherry cobbler of the season and share the recipe with you so you can enjoy it too.
Cherry Cobbler with Sweet Almond Whipped Cream
- 2 14.5 oz cans of tart cherries
- 1 cup sugar
- 1/2 tsp. almond extract
- 1/2 cup butter
- 1 1/2 cup flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sugar
- 1 tsp. cinnamon
- 1 1/2 cup milk
Almond Whipped Cream
- 1 cup heavy whipping cream
- 3/4 tsp. pure almond extract
- 1/2 tsp. pure vanilla extract
- 2 Tbsp. extra fine sugar
- Preheat oven to 350°F, 325°F if using a convection oven.
- Combine cherries, sugar, and almond extract in a saucepan and mix well. Bring to a light boil and simmer for 5 minutes. Remove from the heat.
- Put the butter in a 3-quart baking dish, the higher the sides on the dish the better, and place in oven to melt.
- For the crust mix sugar, flour, baking soda, cinnamon and milk slowly together to prevent clumping.
- Pour crust mixture over melted butter, DO NOT stir butter and batter together, then gently spoon fruit on top and slowly pour in all of the remaining syrup.
- Place baking dish on cookie sheet, to catch any bubble over, and bake for 30 to 45 minutes. During this time the batter will rise to the top and if you want too you can sprinkle on additional sugar to make a crunchy top.
- After top is toasty brown remove cobbler from oven and let rest for 15-30 minutes. Then either top with ice cream or let cobbler totally cool and top with sweet almond whipped cream.
- For sweet almond whipped cream in stand mixer with wire whisk attachment add all ingredients to bowl and beat on medium speed for 3-5 minutes being careful not to over beat, otherwise you will end up with whipped almond butter. Store cream in refrigerator it should keep for 1-2 days.
Extra fine sugar should be available at most grocery stores but if you can't find it you can make it easily at home like I do. Just put about 1 cup sugar in the bowl of your food processor and pulse for about a minute. Store sugar in air tight container. Extra fine sugar dissolves much easier and quicker into liquids and does not leave a grainy taste on your tongue. Extra fine sugar is also known as Castor sugar.
Adapted from Paula Deen
(c) 2013 True Blue Baking. All Rights Reserved.
Well I hope this delicious recipe makes you feel that spring is just one step closer too you like it does me every time I make it.
Until next time everyone… Enjoy!