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Almond Cherry Cobbler

Serve warm with vanilla ice cream or whipped cream.


3 ½ cups fresh Bing cherries, pitted
1 cup all-purpose flour
¼ cup plus ½ cup sugar, divided
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
3 tablespoons butter, melted
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
¾ cup boiling water
1 teaspoon almond extract


  1. Preheat the oven to 350°. Place cherries in an 8 inch square baking dish coated with cooking spray.
  2. In a small bowl, mix flour, ¼ cup sugar, baking powder and salt. Add milk and melted butter; stir in just until moistened. Spread over cherries.
  3. In another bowl, mix cornstarch, cinnamon and remaining sugar; sprinkle over batter.
  4. Mix boiling water and almond extract; pour slowly over top. Bake, uncovered, 45-50 minutes or until the top is golden brown and the filling is bubbly. Serve warm.