Cherry Almond Cobbler

Adapted from Ready For Dessert by David Lebovitz, this is lovely with a dollop of whipped cream.


Ingredients

Filling

6 cups fresh cherries (we used about a 1 lb. bag)
2 tablespoons sugar
1/2 lemon worth of juice

Topping

1 cup flour
1.5 teaspoons baking powder
1/2 tsp. salt
7 oz. almond paste, crumbled (marzipan)
1/3 cup sugar
1/2 cup unsalted butter, room temperature
1 egg, room temperature
1/2 teaspoon vanilla
1/2 cup milk


Directions

Turn the oven on to 350 degrees.

Pit then halve the cherries in a bowl, and toss out the seeds and stems. Combine the cherries with the 2 tblsp. sugar and lemon juice. Spread the filling mixture in the bottom of a baking dish.

In a separate bowl, mix together the flour, baking powder, and salt.

In a mixing bowl, beat together the almond paste, sugar, until in small pieces. Add in the butter, egg, and vanilla. add in 1/2 of the flour mixture, then the milk, then the rest of the flour till just combined. The mixture will be rather fluffy.

Spoon topping mixture over the cherries in the baking dish, and smooth to coat evenly.

Bake for 45 minutes, or until the topping is golden brown, and when a toothpick is inserted in the topping, it comes out clean.

Serve with fresh whipped cream and enjoy!