Cherry Cobbler With Almond-Buttermilk Topping Recipe (2024)

For a 2 qt. dish, this recipe needs MUCH more fruit. I use 2 lbs 3 oz every time I make it -- sometimes all cherries, sometimes cherries and peaches -- and it's great, a better ratio of fruit to topping. The topping is interesting, a bit grainy, but still good. This is an excellent recipe for summer when you have good, fresh organic cherries aplenty.

I made this last night for our book group.. Very good and easy to put together. I used corn flour which I suspect is exactly what Shulman is referring to (corn flour is usually ground to a much finer texture than cornmeal). The only ingredient I didn't have on hand was buttermilk so I substituted Greek yogurt + milk. When I served the cobbler, it was still slightly warm. Topped with whipped cream, it was a perfect ending to our meal.

I was worried that there wasn’t enough juice, but it was perfect. I used a combination of cherries and blueberries, and was delighted that they weren’t cooked to mush in the oven. A perfect way to highlight Summer’s bounty.

This was great, biscuit topping had perfect crispy texture and really complemented the cherries. Served to guests with whipped cream on top and there was no leftovers to be had!

I agree with another reviewer - I'd add more fruit or use about 2/3 of the dough called for in this recipe for better balance. The ingredients call for almond extract but the recipe makes no mention. I added to the cherries of course; they were excellent.

Started this recipe only to discover there was no corn meal in the house nor a way to get it. So used this recipe for the fruit mixture and the Chez Panisse Blueberry Cobbler recipe for the "topping". This melded recipe led to a delicious cherry cobbler. Other pluses: low in added sugar and the extra dough made tasty "scones".

The buttermilk biscuit topping is outstanding! I used some cherries from my freezer with a few store-bought fresh ones thrown in so my quantities were a little off, but no matter! I brought it to a potluck, with some vanilla ice cream, and it got it got raves.

Can you substitute frozen cherries?

This recipe is for sweet cherries. Sour cherries need more sugar. If you find this out the hard way, sprinkle turbinado sugar liberally on the rest of the cobbler. If your cornmeal or almond meal is too coarse, give it a whirl in the food processor.

Just ok. The corn meal flavor takes over the almond flavor. The whole think tasted like a fruity cornbread, not a cobbler.A bit mushy too with the juice of the fruits and the liquid in the topping.Not my fav at all.

This cobbler was delicious! I didn’t have almond extract on hand, but it was not missed. I only had polenta meal, but easily made fine cornmeal with a spin in the blender. The almond meal in the biscuit dough provided just enough almond taste to pull this lovely dessert together.

The photo looks great and I was excited about making it, but the flavor of the topping just wasn't that nice.

Not impressed. As I ate it I felt like I was eating a tart and sweet cornbread. Or some sort of dessert with a corn tortilla thrown in. Will not make this again - there are better desserts to highlight fresh cherries. Much prefer the standard biscuit-y topping for a cobbler.

Delicious and easy. Used frozen sweet cherries (reduced sugar in fruit to compensate) and blackberries, gluten free sorghum/millet flour, and cinnamon since I was out of almond extract. (Also skipped the sifting and just tossed everything in the food processor.) The topping came out fluffy, the fruit was nicely cooked down, and it's disappearing rapidly. A great template that I'll be revisiting in the future!

Absolutely delicious! Turned less-than-stellar cherries into something sublime.Didn’t have almond extract, so I used a teaspoon of pomegranate molasses, which was perfect. Also subbed yogurt/milk for buttermilk.Highly recommend!

I agree with another reviewer - I'd add more fruit or use about 2/3 of the dough called for in this recipe for better balance. The ingredients call for almond extract but the recipe makes no mention. I added to the cherries of course; they were excellent.

I was worried that there wasn’t enough juice, but it was perfect. I used a combination of cherries and blueberries, and was delighted that they weren’t cooked to mush in the oven. A perfect way to highlight Summer’s bounty.

What is the easiest way to pit cherries? My friend has a cherry tree and I want to make this recipe.

This was great, biscuit topping had perfect crispy texture and really complemented the cherries. Served to guests with whipped cream on top and there was no leftovers to be had!

For a 2 qt. dish, this recipe needs MUCH more fruit. I use 2 lbs 3 oz every time I make it -- sometimes all cherries, sometimes cherries and peaches -- and it's great, a better ratio of fruit to topping. The topping is interesting, a bit grainy, but still good. This is an excellent recipe for summer when you have good, fresh organic cherries aplenty.