Cherry Crumb Cobbler
I'm completely smitten with this cherry crumb cobbler, with its buttery shortbread-like topping and a light lemon flavor. It really is the perfect dessert.
Ingredients
Cherry Filling:
- 5 cups pitted and half sweet cherries from about 1 ½ to 2 pounds
- ⅔ cup (5 ounces) granulated sugar see note
- 1 tablespoon cornstarch
- ¼ teaspoon almond extract
- 2 tablespoons fresh lemon juice from 1 large lemon, see note
- ¼ teaspoon salt
Crumb Topping:
- 1 cup (7.5 ounces) granulated sugar
- ¼ teaspoon salt
- 2 ¼ cup (11.25 ounces) all purpose flour
- 1 ½ teaspoons lemon zest from about 1 large lemon
- 1 cup (2 sticks) butter
Instructions
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Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking pan with cooking spray and set aside.
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For the filling, in a large bowl, combine the pitted halved cherries, sugar, cornstarch, almond extract, lemon juice, and salt. Mix until well combined. Spread cherry filling evenly in the prepared baking dish, using a rubber spatula to scrape bowl clean.
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For crumb topping, combine sugar, salt, flour, and lemon zest in the same large bowl (that has been scraped clean). Slice butter into ½-inch pieces and cut into flour mixture with pastry cutter or with two knives until mixture is fine and crumbly in texture. Spread crumb topping evenly over cherry filling.
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Bake in preheated 350 degree oven for 45-50 minutes until topping is starting to lightly brown and filling is bubbly. Serve warm or at room temperature with whipped cream or ice cream.
Recipe Notes
1. For a less sweet version, I've also cut the sugar in the filling down to ½ cup (3.75 ounces).
2. Make sure you zest the lemon before squeezing it so you can use the zest in the topping.