I don't know why but cherry and almond flavors are so complimentary, in my opinion. It was a no-brainer to combine them in this cobbler. And, while that's a winning combination by itself, I thought I'd take it half a step further with the addition of some well-loved spices to the crust. I like adding a kick of spice to otherwise traditional desserts because of the unexpected depth of flavor it adds. And it's so easy to do! One example is my spiced banana nut bread and another is these spiced peanut butter cookies. To make this spiced cherry almond cobbler, I added a few ingredients to a heap of fresh cherries.
Then, like any good Southern girl, I used Bisquick for the crust. 🙂 It's a little shortcut I picked up from my mother and grandmother. When I was growing up, the three of us (with help from my brothers) would spend one weekend each Fall harvesting and preserving pears from the backyard tree. We jarred and canned preserves, syrups, and anything else we could think of then made cobblers with the remaining fresh pears. After all that work, nobody was thinking about making cobbler topping from scratch so Bisquick got the job done. Those cobblers were so delicious and friends and family often requested them. I've got it on my list to recreate one for y'all once pear season starts.
Anyway, the topping for this spiced cherry almond cobbler is where things get spicy and almond...y. Just add sliced almonds, clove, nutmeg, and cinnamon to a mixture that is otherwise made according to package instructions. Then dollop it on top of the fresh cherry filling (which is easy and waaaaay batter than the canned stuff), bake, and try not to drool too much over the amazing aromas coming from your oven.
Start to finish, you're looking at a process just under an hour and the reward is oh so sweet! Serve this warm with some whipped cream and a scoop of cold ice cream (preferably Blue Bell Homemade Vanilla) and you are in business! If you're sharing, everyone will definitely want seconds. This cobbler is the second in a series of cherry recipes I'll be sharing each week until the season is over. Last week, I shared this yummy cherry cocktail. I'm thankful to Northwest Cherry Growers for providing me with a bounty of cherries to work with. Stay tuned for more to come. In the meantime, more cherry goodness can be found here and here!
Berries are also in season right now, so if you like this cobbler, check out my easy blackberry spice muffins, too. Thanks for reading!
- 2 pounds pitted cherries
- ¾ cup sugar
- 3 tablespoons flour
- Juice of 1 lemon
- 3 cups bisquick mix
- 1 teaspoon cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon ground ginger
- ¼ cup sliced almonds
- 2 tablespoons sugar
- 1 cup milk
- dash sea salt
- Preheat oven to 350 degrees. Mix bisquik, cinnamon, ginger, nutmeg, sea salt, and 2 tablespoons sugar, and almonds in a bowl (save a few almond slices to place on top of cobbler). Add milk and mix well to form biscuit crust. Set aside.
- Add cherries, 1 cup sugar, lemon juice, and flour to a 13 x 9 inch baking dish and mix to coat cherries. Drop topping over cherries then smooth out to form crust. Place a few sliced almonds on top.
- Bake 45-50 minutes. Filling should be thick and bubbly and topping should be golden brown.