Cherry, lemon and almond cobbler
I make this in peak cherry season, when they are most affordable. At other times of the year, you could use some cheaper frozen cherries, or even some pitted and roughly chopped red plums in place of half the cherries.
Image: Matt Russell for the Guardian.
- Duration
- Prep 10 min Cook 25 min
- Serves
- 4-6
Ingredients
For the filling
- 1kg cherries, pitted
- 1 tbsp amaretto or frangelico (optional)
- Seeds from 1 vanilla pod or 1 tsp vanilla paste
- 2-4 tbsp honey
- Zest of 1 unwaxed lemon
For the topping
- 60g almonds, skin on
- 125g white spelt flour
- 1 tsp baking powder
- 50g raw cane sugar or demerara sugar
- 100g unsalted butter, chilled
- 1 pinch flaky sea salt
To serve
- Creme fraiche, yoghurt or ice-cream
Make the topping
Heat the oven to 240C/465F/gas 9. First, make the topping. Blitz the almonds in a food processor until they resemble fine breadcrumbs, then add the flour, baking powder and sugar and pulse a couple of times to combine. Cut the butter into cubes and add to the food processor with the salt. Blitz again, until the mixture resembles rough breadcrumbs. Add a tablespoon of water and pulse again until it comes together into a firm dough.
Make the filling
Put the cherries, liqueur (if using), lemon zest and vanilla into a bowl and mix to combine. Grease a 20cm baking dish, and spoon in the cherries, to cover the bottom of the dish. Drizzle over the honey and use a tablespoon to dollop the dough on top, leaving gaps for the juices to bubble through.
Bake
Bake for 20-25 minutes, until the topping has risen and is a deep gold. Top with a few more toasted almonds, if you like, and serve with creme fraiche and a swirl of honey or some ice-cream.
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