Blueberry-Cherry Cobbler

Name: Blueberry–Cherry Cobbler
Total time: PT0D0H0M
Ingredients: 4 tbsp. vegetable shortening; 3 ⁄ 4 cup plus 1 tbsp. sugar; 2 tbsp. cornstarch; 1 ⁄ 4 tsp. ground cinnamon; 2 cups fresh blueberries; 2 cups frozen sour cherries; 1 ⁄ 2 tsp. lemon juice; 1 ⁄ 8 tsp. almond extract; 1 cup flour; 1 1 ⁄ 2 tsp. baking powder; 1 ⁄ 2 tsp. kosher salt; 1 ⁄ 2 cup milk

ANDRÉ BARANOWSKI

Fluffy biscuits top warm, baked fruit in a quick cobbler flavored with cinnamon and almond extract.

Ingredients

4 tbsp. vegetable shortening
³⁄₄ cup plus 1 tbsp. sugar
2 tbsp. cornstarch
¹⁄₄ tsp. ground cinnamon
2 cups fresh blueberries
2 cups frozen sour cherries
¹⁄₂ tsp. lemon juice
¹⁄₈ tsp. almond extract
1 cup flour
1 ¹⁄₂ tsp. baking powder
¹⁄₂ tsp. kosher salt
¹⁄₂ cup milk

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Instructions

Step 1

Heat oven to 400°. Grease an 8" x 8" baking dish with 1 tbsp. shortening; set aside. Whisk 3⁄4 cup sugar, cornstarch, and cinnamon in a 2-qt. saucepan over medium-high heat. Add blueberries and cherries; cook until thickened, 7–8 minutes. Remove from heat; stir in lemon juice and almond extract. Pour filling into baking dish; set aside.

Step 2

In a medium bowl, whisk remaining sugar, flour, baking powder, and salt. With fingers, work remaining shortening into flour until pea-size lumps form. Stir in milk to form a dough. Place heaping tablespoonfuls of dough evenly over filling. Bake until golden and bubbling, 35–40 minutes.

Heat oven to 400°. Grease an 8" x 8" baking dish with 1 tbsp. shortening; set aside. Whisk 3⁄4 cup sugar, cornstarch, and cinnamon in a 2-qt. saucepan over medium-high heat. Add blueberries and cherries; cook until thickened, 7–8 minutes. Remove from heat; stir in lemon juice and almond extract. Pour filling into baking dish; set aside.
In a medium bowl, whisk remaining sugar, flour, baking powder, and salt. With fingers, work remaining shortening into flour until pea-size lumps form. Stir in milk to form a dough. Place heaping tablespoonfuls of dough evenly over filling. Bake until golden and bubbling, 35–40 minutes.