Okay, this really is the most wonderful time of the year. Cherry season is just kicking in, and if you live in my neighborhood, the u-pick farms are opening up their gates. My greed for fresh-picked, bouncy and delicious fresh cherries may be categorized as supernatural. I managed to pick about seven pounds of cherries yesterday, and in making today’s cobbler, caught myself lamenting over not having picked ten.
Anyhoo, National Cherry Cobbler Day, folks! Woo!
1 c. all-purpose flour
1/4 c. almond flour
1/4 c. sugar
2 tsp. baking powder
1/4 tsp. kosher salt
Pinch of finely grated lemon zest
1/4 c. cold, unsalted butter
1/2 c. cream
Cherry cobbler filling
7-8 c. fresh cherries
1/4 c. sugar
1 Tbsp. tapioca starch
Juice from half a lemon
1 tsp. finely grated lemon zest
1/4 c. chopped almonds
1 Tbsp. sugar
In the bowl of a food processor, combine the first six ingredients. Cut the butter into small pieces and add to the dry ingredients. Pulse until the mixture takes on the appearance of coarse cornmeal.
Slowly add the cream while continuing to pulse. You may not need to add all of the cream. Add only enough to form a slightly damp dough. Wrap tightly in plastic and chill in the refrigerator for at least 30 minutes and up to 24 hours.
Wash and pit the cherries. In a medium bowl, toss the cherries with the sugar, tapioca starch, zest, and juice.
Preheat the oven to 375F. Pour the filling into a deep 9″ baking dish. Remove the cobbler dough from the fridge, and arrange the dough in small, walnut-sized pieces evenly atop the cherries. Sprinkle the almond pieces and sugar on top of the dough.
Bake the cobbler for 22-25 minutes, or until the dough is golden brown and the fruit is bubbling. Remove from the oven and allow to cool a little before eating.