Blueberry–Cherry Cobbler
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Credit: André Baranowski
4 tbsp. vegetable shortening
3⁄4 cup plus 1 tbsp. sugar
2 tbsp. 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
1. Heat oven to 400°. Grease an 8" x 8" baking dish with 1 tbsp. 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.
2. 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.
SERVES 6
Served it with vanilla bean ice cream.
Serves double the original. I also switch from cherries to peaches they seem to be coming in nice and ripe if the squirrels don't get them first.
Served it with vanilla bean ice cream.
Serves double the original. I also switch from cherries to peaches they seem to be coming in nice and ripe if the squirrels don't get them first.
by LURL on 2012-06-15
Used 4 cups of fresh cherries from my trees..Montmorency... and 6 cups blueberries from my bushes all organic. Followed the basic recipe except for more cinnamon and added grated nutmeg. 1/4 cup of fresh lemon juice with grated lemon rind.
Served it with vanilla bean ice cream.
Serves double the original. I also switch from cherries to peaches they seem to be coming in nice and ripe if the squirrels don't get them first.