Blueberry Cherry Cobbler
This Blueberry Cherry Cobbler has a cinnamon biscuit topping, made with two juicy summer fruits--cherries and blueberries. We love this especially in the summer months with vanilla ice cream. Optional to make in a 8x8 pan.
Ingredients
- 4 cups fresh cherries, pitted
- 2 cups blueberries
- 1 Tbsp. fresh lemon juice, strained
- 3 Tbsp. brown sugar
make the crust:
- ⅔ cup buttermilk
- 1 tsp. almond extract
- 1 ½ cups all-purpose flour
- ⅓ cup brown sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 6 Tbsp. unsalted butter, cut into small pieces
Instructions
- Preheat oven to 375°F.
- Grease six ramekins and place on a baking sheet (or use a 8×8″ baking dish).
- Mix together the cherries, blueberries, lemon juice, and brown sugar in a large bowl. Divide the fruit into the greased ramekins (or pour into the pie dish or baking dish). Bake for 12 minutes while you prepare the topping.
- In a small bowl, stir together the buttermilk and almond extract; set aside.
- In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture forms large, coarse crumbs the size of small peas.
- Pour the buttermilk mixture over the flour mixture; stir with a wooden spoon until combined into a soft, sticky dough.
- Drop the biscuit mixture by spoonfuls onto the hot fruit. The topping will spread during the baking time.
- Sprinkle the cinnamon-sugar mixture evenly over the dough.
- Bake until hot and bubbling about 30 to 35 minutes. The biscuit topping will be browned. Remove from oven and cool for 15 minutes.
- Serve warm with vanilla ice cream or whipped cream.
Notes
Reposted from July 2017.
Nutrition Facts
Calories: 410kcal, Carbohydrates: 69g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 35mg, Sodium: 395mg, Potassium: 346mg, Fiber: 4g, Sugar: 40g, Vitamin A: 500IU, Vitamin C: 12mg, Calcium: 121mg, Iron: 2mg