This glorious Cherry Cobbler is based on my Potluck-Pride Peach Cobbler. Wowowow is it good! I should have just put on the music and pitted some cherries for this years ago. It’s as good as cherry pie, maybe better, without the fuss of rolling out a pie crust.
Most recipes that I see online say you can use either fresh or frozen cherries. Fresh is probably a little more delicious and frozen is certainly faster. Either way, it’s worth the effort.
Vegan cherry cobbler with biscuit-style topping. It’s healthier than many recipes, with white whole wheat flour and wheat germ as well as all-purpose flour. This recipe makes 6 servings. Sorry I can’t get the right number of servings to show below, but if you click the printer icon, the print version shows the correct number.
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Instructions
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Heat oven to 400 degrees F. If using fresh cherries, pit and stem them. Put fruit into a greased 8 cup (1.8 liter) pan. Put sugar, cornstarch, and salt in a small bowl and stir to mix. Sprinkle sugar mixture over cherries and stir to coat. Cover and bake for 15 minutes until the cherries are juicy.
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While cherries bake, put dry ingredients for topping in a food processor fitted with the stainless-steel blade. Pulse a few times to combine. Cut butter into about 4 pieces and add to food processor. Pulse machine until the mixture resembles coarse sand, and then transfer it to a medium bowl. Combine water and almond extract, and then pour over flour mixture. Stir until just combined and nearly smooth. Stirring any more than that will give you tough biscuits.
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Take cherries out of the oven. Add water to the cherries and stir. Use a big spoon to drop globs of topping on the cherries. Bake uncovered for about 35 minutes, until biscuits start to brown and cherries bubble.
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Serve warm or at room temperature, with whipped coconut topping or vanilla nice cream if desired. Cover and refrigerate any extra for up to four days. Rewarm any chilled cobbler in the microwave before serving.
