Cherry Cobbler
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Cherry Cobbler
Recipe By Nicole Horvath
Filling Ingredients
1 kg fresh cherries, pitted
1 Coles vanilla bean, seeds scraped
½ cup caster sugar
juice of 1 lemon
3 tbsp cornflour
½ cup water
Cobbler Topping
1 cup self-raising flour
½ cup almond meal
1/3 cup caster sugar
85 g unsalted butter, chilled cut into cubes
½ cup buttermilk
¼ cup flaked almonds
Method
Preheat the oven to 160 degrees (C) (fan forced).
In a saucepan, add the cherries, the vanilla bean seeds, sugar and lemon juice. Mix together the cornflour and water to create a slurry and add to the pan. Bring mixture to a boil and simmer for 10 minutes, until thickened. Transfer to an ovenproof dish and spread into an even layer. Allow to cool slightly while you make the topping
Add the flour, almond meal, sugar and butter to a food processor. Pulse until the mixture resembles breadcrumbs. Add the buttermilk and pulse until the mixture comes together into a dough
Place spoonfuls of the dough mixture over the top of the cherries. Sprinkle with the flaked almonds. Bake for 35 - 40 minutes, until the top is golden brown. Serve with whipped cream or vanilla ice cream.
