Ingredients:

  • 6 cups (750g) fresh or frozen pitted cherries
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (15g) cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract
  • Pinch of salt
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • ¾ cup (180ml) whole milk
  • 2 tablespoons granulated sugar, for sprinkling

Instructions:

  1. Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and the cherries release their juices.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender, fork, or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the milk until just combined. Do not overmix.
  5. Pour the cherry filling into the baking dish. Drop spoonfuls of the cobbler topping evenly over the cherry filling.
  6. Sprinkle the top of the cobbler with the remaining sugar.
  7. Bake in a preheated oven until the topping is golden brown and the filling is bubbly. Find the full cherry cobbler recipe at the provided link.