Ingredients:

  • 6 cups dark sweet cherries (fresh or frozen, pitted)
  • 1/2 cup granulated sugar (for filling)
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt (for filling)
  • 1/2 teaspoon almond extract (optional)
  • 1 1/2 cups plain flour (All-Purpose Flour)
  • 1/4 cup granulated sugar (for topping)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt (for topping)
  • 6 tablespoons unsalted butter, cubed and kept very cold
  • 1/2 cup whole milk or buttermilk (cold)
  • 1 large egg yolk (for glaze, optional)
  • 1 teaspoon whole milk or water (for glaze, optional)
  • 1 tablespoon granulated sugar (for finishing)

Instructions:

  1. Preheat the oven temperature to 190°C (375°F). Lightly butter or grease the bottom and sides of a 9x9 inch baking dish.
  2. Prepare the Cherry Filling: In a large bowl, whisk together the 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoon salt. Add the pitted cherries, lemon juice, and almond extract. Gently toss the mixture until the cherries are thoroughly coated. Pour the filling into the prepared baking dish.
  3. Prepare the Cobbler Topping (Dry Ingredients): In a separate medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and 1/2 teaspoon salt.
  4. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or fingertips to cut the butter into the flour until the mixture resembles coarse breadcrumbs or small, pea-sized pieces. Pour in the cold milk or buttermilk all at once. Mix gently with a spatula only until the dough just comes together. Do not overmix.
  5. Assemble and Glaze: Use a large spoon or ice cream scoop to drop dollops of the cobbler dough evenly over the cherry filling, leaving small gaps. (Optional Glaze): Whisk the egg yolk with the 1 teaspoon of milk/water. Brush this mixture lightly over the tops of the dough mounds. Sprinkle the reserved 1 tablespoon of sugar evenly over the topping.
  6. Bake and Cool: Place the cobbler in the preheated oven. Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is visibly bubbling. Remove from the oven and let it rest on a wire rack for at least 30 minutes before serving. This cooling period is crucial for the filling to fully thicken.