Blueberry Cherry Cobbler

Ingredients

• 250 g blueberries ( fresh or frozen)
• 495 g dark cherries (pitted, fresh, or frozen)
• 65 g granulated sugar
• 2 tbsp cornstarch
• 1/2 tbsp lemon juice
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 190 g all-purpose flour
• 65 g granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 113 g unsalted butter (cold, cubed)
• 120 g buttermilk (or see notes for whole milk substitution)
• 1 1/2 tbsp granulated sugar
• 1/2 tsp ground cinnamon

Instructions

1. 1

   --- Biscuit Topping ---

2. 2

   Preheat your oven to 375°F (190°C).

3. 3

   In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. 190 g all-purpose flour, 65 g granulated sugar, 2 tsp baking powder, 1/2 tsp salt

4. 4

   Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. 113 g unsalted butter

5. 5

   Gradually add the buttermilk, stirring until a thick, slightly sticky dough forms. Don't overmix. 120 g buttermilk

6. 6

   --- Filling ---

7. 7

   In a large bowl, combine the blueberries and cherries with the sugar, cornstarch, lemon juice, almond extract, vanilla extract, and salt. Stir until the fruit is evenly coated. 250 g blueberries, 495 g dark cherries, 65 g granulated sugar, 2 tbsp cornstarch, 1/2 tbsp lemon juice, 1/2 tsp almond extract, 1/2 tsp vanilla extract, 1/4 tsp salt

8. 8

   Pour the fruit mixture into a 10-inch square baking dish (or similar size) and spread into an even layer.

9. 9

   --- Assemble and Bake ---

10. 10

    Mix together the cinnamon and sugar for the topping. Take chunks of biscuit dough and flatten them roughly in your palm. Place them over the fruit filling, leaving some gaps so steam can escape and the fruit can bubble through. 1 1/2 tbsp granulated sugar, 1/2 tsp ground cinnamon

11. 11

    Sprinkle the cinnamon sugar evenly over the tops of the biscuits.

12. 12

    Bake for about 50-60 minutes, until the biscuit topping is cooked through and the fruit filling is bubbling. To check if the biscuits are done, insert a skewer into the center of one of the middle biscuits. It should come out clean.

13. 13

    Let the cobbler cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.