Blueberry and Cherry Cobbler Print Email

Fluffy biscuits top this quick cobbler, which is flavored with cinnamon and almond extract.

4 TBS vegetable shortening
3?4 cup plus 1 TBS sugar
2 TBS cornstarch
1?4 tsp. ground cinnamon
2 cups fresh blueberries
2 cups frozen sour cherries
1?2 tsp. lemon juice
1?8 tsp. almond extract
1 cup flour
1 1?2 tsp. baking powder
1?2 tsp. kosher salt
1?2 cup milk

Heat oven to 400°. Grease an 8" x 8" baking dish with 1 TBS shortening; set aside. Whisk 3?4 cup sugar, cornstarch, and cinnamon in a 2-qt. saucepan over medium-high heat. Add blueberries and cherries; cook until thickened, 7–8 minutes. Remove from heat; stir in lemon juice and almond extract. Pour filling into baking dish; set aside.

In a medium bowl, whisk remaining sugar, flour, baking powder, and salt. With fingers, work remaining shortening into flour until pea-size lumps form. Stir in milk to form a dough. Place heaping tablespoonfuls of dough evenly over filling. Bake until golden and bubbling, 35–40 minutes.

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