Cherry Blueberry Cobbler has a cinnamon biscuit topping, made with two juicy summer fruits--cherries and blueberries. Serve with ice cream.
Ingredients
4cupsfresh cherries, pitted
2cupsblueberries
1Tbsp.fresh lemon juice, strained
3Tbsp.brown sugar
⅔cupbuttermilk
1tsp.almond extract
1 ½cupsall-purpose flour
⅓cupbrown sugar
1tsp.baking powder
½tsp.baking soda
½tsp.salt
6Tbsp.unsalted butter, cut into small pieces
cinnamon/sugar mixture:
1Tbsp.sugar
¼tsp.cinnamon
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.