Ingredients:

  • 6 cups Fresh Cherries, pitted
  • 1/2 cup Granulated Sugar (for filling)
  • 3 Tbsp Cornstarch
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Almond Extract
  • 1 tsp Lemon Zest
  • 1/4 tsp Fine Sea Salt (for filling)
  • 2 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar (for topping)
  • 1 Tbsp Baking Powder
  • 1/2 tsp Fine Sea Salt (for topping)
  • 1 stick (1/2 cup) Unsalted Butter, chilled and cubed
  • 3/4 cup Cold Buttermilk
  • 1 large egg whisked with 1 tsp water (Egg wash)
  • 1 Tbsp Turbinado Sugar

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Thoroughly wash and pit all 6 cups of fresh cherries.
  2. In a large bowl, combine the pitted cherries, 1/2 cup granulated sugar, cornstarch, lemon juice, almond extract, lemon zest, and 1/4 tsp salt. Gently toss until the fruit is evenly coated. Pour the filling mixture into the prepared baking dish.
  3. For the topping: Whisk together the flour, 1/4 cup sugar, baking powder, and 1/2 tsp salt in a separate large mixing bowl.
  4. Add the cubed, cold butter to the dry ingredients. Use a pastry blender or your fingertips to cut in the butter until the mixture resembles coarse, pea-sized crumbs.
  5. Pour in the cold buttermilk all at once. Mix gently with a rubber spatula or fork just until a shaggy, cohesive dough forms. Do not overmix.
  6. Use a large spoon to dollop the dough evenly over the surface of the fruit filling, leaving gaps between the drops so the filling can bubble through.
  7. Brush the dough with the prepared egg wash and then sprinkle generously with turbinado sugar for a crunchy crust.
  8. Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the filling is visibly thick and bubbling vigorously in the center.
  9. Remove from the oven and let the cobbler cool on a wire rack for at least 20 minutes before serving. This allows the cornstarch to fully set and prevents a runny sauce.