Earlier in the week, I thought about cherry-vanilla ice cream. But then, I still have the meyer lemon-mango sorbet taking up space in the freezer.
I almost threw a handful in with my lunch this morning. And changed my mind as soon as the word “cobbler” formed in my head.
So as I stuffed last night’s leftovers in my face tonight, I whipped together a cherry almond cobbler.
Cherry Almond Cobbler
1 pound cherries, halved and pitted
1/2 cup sugar
1/4 cup almond meal
1/4 cup sweet rice flour
1/4 cup tapioca flour
1/4 cup white rice flour
1/4 tsp salt
1/4 cup canola oil
1/2 cup milk
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp xanthan gum
1/4 cup slivered almonds
1/4 cup sugar
1 tsp cinnamon
Preheat the oven to 350 degrees.
Cut the cherries in half and then pull the pits out. Curse your lack of foresight in purchasing a device to pit cherries.
Combine the almond meal, sweet rice flour, tapioca flour, white rice flour salt, 1/2 cup sugar, baking powder, and xanthan gum. In a separate bowl, mix together the eggs, canola oil, milk and vanilla. Pour the wet ingredients into the dry ingredients and mix well.
Pour the batter into an 8×8 cake pan. Spread out the cherries on top of the batter. Strategically place (ha) the almonds on top of the cherries. Sprinkle the whole thing with 1/4 cup sugar and the cinnamon.
Bake 40 to 45 minutes, or until a toothpick stuck in the center comes out clean.