As in, what the heck happened to the last month and a half??

It’s all been a blur,I can tell you.

How have you been? If you’re reading this, let me just say THANK YOU, because Cousin, it’s been a little while.

So, it’s National Cherry Cobbler Day, and I’ve got sort of a full circle feeling nipping at me. It’s not a blogiversary or anything; I think it’s just Spring springin’. The birds are chirping, there is a somewhat cool breeze blowing, I’ve got summer camp locked in, and the cherries are freaking wonderful. There’s really no improving on a solid cherry cobbler, but I do have one variation that I like to throw out there sometimes, and here it is:

Coconut Cherry Cobbler with Whipped Coconut Cream

1 1/4 c. all-purpose flour
1/2 c. almond flour
1/2 c. sweetened shredded coconut
1/2 tsp kosher salt
1 Tbsp sugar
3 oz. (6 Tbsp) unsalted butter, cold, chopped into 1/2″ pieces
3/4 c. heavy cream

6 c. fresh cherries, pitted
1/2 c. sugar
2 Tbsp all-purpose flour

Preheat the oven to 375F.

In a medium bowl, mix the flours, coconut, salt, and sugar together. Add the butter pieces, and using a pastry cutter or two butter knives, cut the butter into the dry ingredients until the mixture looks like very coarse cornmeal. Add the cream and gently stir in. There should be large clumps and not trace of cream in the bowl. DO NOT overmix.

In a separate bowl, mix the cherries, sugar, and flour. Pour evenly into an 8″x 8″ oven safe dish. Arrange the cobbler dough pieces evenly on top.

Okay, okay, this is not the size dish I told you to put yours in. I'm baking half and saving half for later, so... this is a "cobblETTE".

Okay, okay, this is not the size dish I told you to put yours in. I’m baking half and saving half for later, so… this is a “cobblETTE”.

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Processed with VSCO

Sprinkle with a Tbsp. of additional sugar, if desired.
Bake until the dough is golden brown and the filling begins to bubble through the dough. Allow to cool slightly before topping with whipped coconut cream (recipe follows).
Eat with reckless abandon.

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Processed with VSCO

Processed with VSCO

Processed with VSCO

Whipped Coconut Cream

1 can coconut cream
1-2 drops almond extract
sugar to taste

Chill the entire can in the fridge for several hours. Sorry. Whip on high speed until peaks begin to form, then add the extract and the sugar. Continue to whip until fully combined and fluffy.
Whipped coconut cream does not hold up for very long when added to warm cobbler. Thus, whatever does not go onto the dessert should be spooned directly into your mouth as soon as possible.