Blueberry-Cherry Cobbler


Fluffy biscuits top warm, baked fruit in a quick cobbler flavored with cinnamon and almond extract.


  • 4 tbsp. vegetable shortening
  • 34 cup plus 1 tbsp. sugar
  • 2 tbsp. cornstarch
  • 14 tsp. ground cinnamon
  • 2 cups fresh blueberries
  • 2 cups frozen sour cherries
  • 12 tsp. lemon juice
  • 18 tsp. almond extract
  • 1 cup flour
  • 1 12 tsp. baking powder
  • 12 tsp. kosher salt
  • 12 cup milk


Step 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.

Step 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.

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