Cherry Cobbler With Almond-Buttermilk Topping

This was very good despite my accidentally omitting the leavening! And substituting regular flour for the whole wheat pastry flour

Such a delicious and easy to assemble recipe. I may always use almond flour for cobbler topping going forward. Heck I think I will always use THIS recipe for cobbler toppings!

Made this with high expectations. But we were disappointed with the topping. Other reviews make me wonder about our results. That being said, I will not try it again. Cherry season is too short and cherries too expensive; I'll return to a tried and true recipe.

This recipe looks delightful. I plan to make it as soon as I pit the cherries. This may be a stupid question, but I just want to clarify. The flour mixture goes into the food processor after pulsing the butter followed by the butter milk. right? The recipe is a little fuzzy on this point.

I made this last night. It’s so delicious! I didn’t have buttermilk but used some of my yogurt, as a substitute. It worked well and the topping is yummy too! I’ll be making this again, for sure!

This was really good and not hard to make. I made it was finely ground polenta (!) since I didn’t have cornmeal. It gave it a cornbread texture but still worked. I used frozen cherries and didn’t defrost first. Worked but needed a few extra minutes to cook through the topping in the middle. I feel like the almond extract overpowered the cherry flavor. When I make it again I will try vanilla or cinnamon. I also agree the with other posters about upping the fruit.

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!