Cherry Cobbler Recipe
Servings: 8 - 10 serving
Ingredients
For the Fruit
- 4 cups Bing cherries pitted
- 1 tablespoon flour
- ½ teaspoon salt
- 1 tablespoon butter
- ¼ cup Agave Almond Syrup
- ¼ cup Agaave Vanilla Syrup
- ¼ teaspoon mace or nutmeg
For the Batter
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon mace or nutmeg
- 1 cup whole milk
- ⅓ cup Agasweet Almond
- ⅓ cup Agasweet Vanilla
- 2 ounces butter melted and cooled
- 2 ounces vegetable oil
For the Optional Streusel
- 4 ounces butter
- 2½ ounces sugar
- 2 ounces brown sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 6 ounces all purpose flour
- 2 ounces toasted and ground almonds
Instructions
For the Fruit
- Toss cherries with flour.
- Combine cherries and the rest of the ingredients in a sauce pan. Heat until it just comes to a boil. Turn off the heat and set aside.
For the Batter
- Whisk dry ingredients together very well. Whisk wet ingredients together. Whisk the wet into the dry until you have a relatively smooth batter.
For the Streusel
- Mix all ingredients together until crumbly.
To Assemble and Bake
- Pour the batter into the prepared pan and smooth it out. Evenly pour the fruit mixture on top of the batter, juice and all.
- Sprinkle on the optional streusel. Use as much or as little as you'd like. Any leftover streusel mix can be frozen for another time.
- Bake in the center of the pre-heated oven until the filling is bubbling and the batter is deep golden brown and set.
- Serve warm with vanilla ice cream or whipped cream.