Fluffy biscuits top warm, baked fruit in a quick cobbler flavored with cinnamon and almond extract.
- 4 tbsp. vegetable shortening
- <sup>3</sup>⁄<sub>4</sub> cup plus 1 tbsp. sugar
- 2 tbsp. cornstarch
- <sup>1</sup>⁄<sub>4</sub> tsp. ground cinnamon
- 2 cups fresh blueberries
- 2 cups frozen sour cherries
- <sup>1</sup>⁄<sub>2</sub> tsp. lemon juice
- <sup>1</sup>⁄<sub>8</sub> tsp. almond extract
- 1 cup flour
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. baking powder
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- <sup>1</sup>⁄<sub>2</sub> cup milk
- 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.
- 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.
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.