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Cherry Cobbler

Photo: Kate Sears; Styling: Elizabeth Blake
Prep time 15 mins
Bake time 35 mins
Yield Serves: 8


  • Filling:
  • 4 cups frozen dark sweet cherries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1/4 teaspoon almond extract
  • Topping
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons chilled unsalted butter, cut into small pieces
  • 2/3 cup buttermilk
  • 1/2 cup sliced almonds
  • 1/2 cup miniature chocolate chips
  • 2 tablespoons raw brown sugar, optional

Nutrition Information

  • calories 385
  • fat 14 g
  • satfat 7 g
  • protein 6 g
  • carbohydrate 61 g
  • fiber 3 g
  • cholesterol 20 mg
  • sodium 234 mg

How to Make It

  1. Preheat oven to 400ºF. Line a rimmed baking sheet with foil. Mist a 9-inch deep-dish pie plate with cooking spray. Make filling: In a heavy, 2-quart saucepan, combine cherries, sugar, cornstarch and salt; cook over medium heat, stirring until sugar has dissolved, about 3 minutes. Remove from heat and stir in almond extract. Pour into prepared pie dish.

  2. Make topping: In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using your fingers or a pastry blender, rub in butter until mixture looks like coarse meal. Stir in buttermilk until not quite combined. Stir in almonds and chocolate chips. Drop dough in evenly spaced mounds on top of cherries. Sprinkle with raw sugar, if desired.

  3. Place pie plate on lined baking sheet. Bake until fruit is bubbling and topping is golden, 35 to 40 minutes. Serve warm.