Best 6 Cherry Almond Breakfast Cobbler Recipes

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Indulge in a delectable journey with our Cherry Almond Breakfast Cobbler, a symphony of flavors that will tantalize your taste buds. This delightful creation seamlessly blends sweet cherries, crunchy almonds, and a fluffy biscuit topping, resulting in a textural masterpiece.

This breakfast cobbler is not just a culinary delight; it's also incredibly versatile, offering three unique recipes to cater to your dietary preferences. For those who love a classic taste, the Original Cherry Almond Breakfast Cobbler is a timeless treasure. Gluten-free enthusiasts can rejoice in the Gluten-Free Cherry Almond Breakfast Cobbler, which offers a delightful alternative without compromising on taste. And for those seeking a vegan treat, the Vegan Cherry Almond Breakfast Cobbler is a plant-based marvel that delivers both flavor and ethical indulgence.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice bakers can effortlessly create this delectable dish. Whether you're a seasoned chef or just starting your culinary adventure, the Cherry Almond Breakfast Cobbler is an achievable and rewarding project.

So, gather your ingredients, preheat your oven, and embark on a delightful baking expedition. Let the aromas of cherries, almonds, and warm spices fill your kitchen as you create a breakfast masterpiece that will leave your family and friends clamoring for more.

Let's cook with our recipes!

ALMOND CHERRY COBBLER



Almond Cherry Cobbler image

This bubbling cherry cobbler is one of my favorite dishes. Serve warm with vanilla ice cream or whipped cream. -Melissa Wagner, Eden Prairie, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

3-1/2 cups fresh dark sweet cherries, pitted
1 cup all-purpose flour
1/4 cup plus 1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
3 tablespoons butter, melted
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
3/4 cup boiling water
1 teaspoon almond extract

Steps:

  • Preheat oven to 350°. Place cherries in an 8-in. square baking dish coated with cooking spray., In a small bowl, mix flour, 1/4 cup sugar, baking powder and salt. Add milk and melted butter; stir in just until moistened. Spread over cherries., In another bowl, mix cornstarch, cinnamon and remaining sugar; sprinkle over batter. Mix boiling water and almond extract; pour slowly over top. Bake, uncovered, 45-50 minutes or until top is golden brown and filling is bubbly. Serve warm.

Nutrition Facts : Calories 297 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 225mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY-ALMOND SUGAR COOKIE COBBLER



Cherry-Almond Sugar Cookie Cobbler image

Easy elegance is what this dessert is all about. Dark, sweet cherries get baked under an almond-sugar cookie crust and served with a warm vanilla cream sauce for a cobbler that brings the best of summer to the table, any time of the year. That's right, this recipe is made with frozen sweet cherries and utilizes a couple of other clever shortcuts-the "easy" part! There's no pitting involved when you use frozen cherries and the sugar cookie crust starts with Betty's quick mix. Folding cream cheese and chopped almonds into the sugar cookie dough makes them extra moist and flavorful, but the best part is that this crust doesn't need to be rolled out. Just drop balls of cookie dough on top of the cherries, and you'll be ready to bake. There's always time for dessert with this recipe at the ready!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 15

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
2 oz (from 8-oz package) cream cheese, softened
1 egg
1/2 cup coarsely chopped almonds
1 1/4 cups granulated sugar
1/4 cup cornstarch
8 cups frozen dark sweet cherries, thawed
1 teaspoon almond extract
1 tablespoon coarse sparkling sugar
1/3 cup granulated sugar
4 teaspoons cornstarch
1 1/2 cups half-and-half
2 tablespoons butter
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir cookie mix, 1/2 cup softened butter, the cream cheese and egg until soft dough forms. Stir in almonds. Set aside.
  • In 4-quart saucepan, mix 1 1/4 cups granulated sugar and 1/4 cup cornstarch. Stir in cherries. Cook over medium-high heat 10 to 12 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some cherries will show). Sprinkle coarse sparkling sugar on tops of cookie dough.
  • Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubby. Cool 15 minutes before serving.
  • Meanwhile, in 1-quart saucepan, mix 1/3 cup granulated sugar and 4 teaspoons cornstarch. Stir in half-and-half until smooth. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until slightly thickened. Remove from heat; stir in butter and vanilla. Keep warm until ready to serve.

Nutrition Facts : Calories 530, Carbohydrate 82 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize About 3/4 Cup Cobbler and 2 Tablespoons Sauce, Sodium 240 mg, Sugar 61 g, TransFat 1/2 g

CHERRY-ALMOND COBBLER



Cherry-Almond Cobbler image

Categories     Dessert     Bake     Cherry     Almond

Yield makes 6 to 8 servings

Number Of Ingredients 14

Filling
6 cups (2 1/4 pounds/1 kg) sweet cherries, pitted
2 tablespoons (30 g) sugar
Juice of 1/2 lemon
Topping
1 cup (140 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
7 ounces (200 g) almond paste, crumbled
1/3 cup (65 g) sugar
1/2 cup (4 ounces/115 g) unsalted butter, at room temperature
1 large egg, at room temperature
1/2 teaspoon vanilla or almond extract
1/2 cup (125 ml) whole milk

Steps:

  • Preheat the oven to 350°F (175°C).
  • To make the filling, in a shallow 2-quart (2-liter) baking dish, toss the pitted cherries with the 2 tablespoons (30 g) sugar and the lemon juice.
  • To make the topping, in a small bowl, whisk together the flour, baking powder, and salt.
  • In a stand mixer fitted with the paddle attachment, beat together the almond paste and 1/3 cup (65 g) sugar on medium speed until the almond paste is broken into fine pieces. Beat in the butter, then the egg and vanilla or almond extract. Add half of the flour mixture, followed by the milk, then the remaining flour mixture, mixing just until combined.
  • Spoon the batter evenly over the cherries in the baking dish. Bake until the topping is golden brown and a toothpick inserted into the center of the topping comes out clean, about 45 minutes.
  • Serving
  • Serve the cobbler warm or at room temperature with whipped cream (page 239), Vanilla Ice Cream (page 143), or White Chocolate-Ginger Ice Cream (page 149).
  • Variations
  • For MANGO, BLACKBERRY, AND ALMOND COBBLER; make a filling with 5 pounds (2.5 kg) mangoes, peeled, pitted, and cubed; 2 1/2 cups (12 ounces/340 g) blackberries; 2 tablespoons (30 g) packed light or dark brown sugar; 1/2 teaspoon vanilla extract; and the juice of 1 lemon. To make MIXED BERRY-ALMOND COBBLER; substitute 6 cups (about 1 3/4 pounds/795 g) mixed berries for the cherries. For CHERRY, APRICOT, AND ALMOND COBBLER; substitute 1 pound (450 g) apricots, pitted and cut into eighths, for half of the cherries.

VEGAN CHERRY COBBLER WITH ALMOND BISCUIT TOPPING



Vegan Cherry Cobbler with Almond Biscuit Topping image

We love local spring cherries, but our cobbler works equally well with fresh or frozen cherries. We chose easy drop biscuits for the topping since they allow the jewel-like cherry juices to bubble up around them--a great visual showcase for a simple desert. Baking the cherries first without the topping gives them time to soften in their own juices, and dropping the biscuits on hot filling helps them cook through--no soggy bottoms. Almond goes beautifully with cherries, so we use almond extract in both the filling and topping, plus a little almond flour in the topping as well.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup vegan granulated sugar
2 tablespoons cornstarch
2 1/4 pounds fresh sweet cherries, stemmed and pitted (see Cook's Note)
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1 cup all-purpose flour
1/3 cup almond flour, preferably skin-on
1/4 cup vegan granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/3 cup refined coconut oil, melted and cooled but still liquid
1/8 teaspoon almond extract
1/3 cup cashew milk

Steps:

  • Scant tablespoon vegan raw, turbinado or granulated sugar, for sprinkling
  • Position an oven rack in the center of the oven, put about a 9-inch piece of foil on a rack below it and preheat the oven to 400 degrees F.
  • For the filling: Whisk the granulated sugar and cornstarch in a large bowl. Add the cherries and their juices and toss to coat the berries well; stir in the lemon juice and almond extract. Pour the mixture into an 8-inch square, 9-by-2-inch round or other 2-quart baking dish. Cover the baking dish with foil and bake until very hot and beginning to bubble around the edges, 25 to 30 minutes. (The colder your cherries, the longer it will take.)
  • For the topping: While the berries cook (about 20 minutes into the baking time is fine), whisk together the all-purpose flour, almond flour, granulated sugar, baking powder and salt in a large bowl. Stir the coconut oil and almond extract into the measuring cup or bowl with the cashew milk. Add it to the flour mixture and toss with a fork, then stir with a spatula or wooden spoon to make a cohesive dough.
  • Carefully remove the filling from the oven, remove the foil and give the mixture a good stir. Working quickly, drop 8 to 10 spoonfuls of topping over the filling, making sure a few of them touch the edges of the dish, sprinkle with the raw sugar and bake until the topping is golden brown and crisp and a skewer inserted in a few biscuits comes out clean, about 25 minutes. Let the cobbler cool about 30 minutes, during which time it will thicken up a bit, then divide among bowls and serve.

CHERRY COBBLER WITH ALMOND-BUTTERMILK TOPPING



Cherry Cobbler With Almond-Buttermilk Topping image

The topping for this almond-scented cobbler is a buttermilk biscuit batter made with a mixture of flours. Cornmeal contributes texture, and whole-wheat and almond flours add nuttiness. For a gluten-free version, substitute almond meal or rice flour for the whole-wheat flour.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h

Yield Serves eight

Number Of Ingredients 14

1 1/2 pounds cherries, stemmed and pitted about 5 cups
2 tablespoons sugar
1 tablespoon fresh lemon juice
1 tablespoon sifted all-purpose flour
1/4 teaspoon almond extract
1/2 cup whole-wheat pastry flour
1/2 cup almond meal, also called almond flour or almond powder 1 1/2 ounces
1/2 cup fine cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2/3 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees. Butter a 2-quart baking dish. Place the cherries in a large bowl, and add the sugar, lemon juice and all-purpose flour. Carefully mix them together with a rubber spatula or a large spoon until the sugar and flour have dissolved into the liquids. Transfer to the baking dish, making sure to scrape out all of the liquid in the bowl.
  • Sift all of the dry ingredients for the topping. If some of the cornmeal and almond flour remain in the sifter, just dump it into the bowl with the sifted flours. Place in the bowl of a food processor fitted with the steel blade, and pulse a few times. Add the butter, and pulse to cut in the butter until the mixture looks like coarse cornmeal. Turn on the food processor, and pour in the buttermilk with the machine running. As soon as the dough comes together, stop the machine.
  • Spoon the topping over the cherries by the heaped tablespoon. The cherries should be just about covered but may peek out here and there. Place in the oven, and bake 35 to 40 minutes until the top is nicely browned and the cherries are bubbling. Remove from the heat, and allow to cool to warm before serving. Serve warm (heat in a low oven for 15 minutes if necessary before serving).

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 283 milligrams, Sugar 22 grams, TransFat 0 grams

CHERRY-ALMOND GRANOLA CRISP



Cherry-Almond Granola Crisp image

For all the cobbler and crisp lovers, here's a simple dish that you can eat for breakfast or dessert. Chewy clusters of almonds and oats brown in the oven after getting coated in a nutty and floral browned-butter honey syrup. While the granola clusters caramelize, the bed of sweet cherries they rest over turns tender and juicy. Warm out of the oven, this crisp belongs in a bowl with your favorite yogurt, some of the warm cherry sauce drizzled over top, and maybe even a good shaving of dark chocolate or orange zest, if you have some.

Provided by Jerrelle Guy

Categories     breakfast, snack

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 pound/225 grams sweet cherries, halved and pitted (about 1 1/4 packed cups)
1/3 cup/115 milliliters honey
4 tablespoons/60 grams unsalted butter (1/2 stick)
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup/100 grams sliced almonds
1/2 cup/50 grams rolled oats
Yogurt, for serving

Steps:

  • Heat oven to 350 degrees. Spread out the cherry halves in the bottom of an 8-inch square (or 9-inch round) baking dish. Set aside.
  • In a small saucepan, add the honey, butter and salt. Bring to a foaming boil over medium heat, then cook 3 to 4 minutes until the honey thickens, stirring often so it never burns. Remove from the heat and stir in the vanilla - it will spatter slightly - then fold in the almonds and oats, continuing to stir until the oats absorb all the honey syrup.
  • Drop spoonfuls of the mixture across the cherries, and bake for 22 to 25 minutes or until the almonds are almost a mahogany brown and the cherries are tender and juicy. Remove from the oven and allow to cool for 10 minutes, so the granola hardens slightly, then serve with yogurt.

Tips:

  • Use fresh, ripe cherries. This will give your cobbler the best flavor.
  • If you don't have fresh cherries, you can use frozen or canned cherries. Just be sure to thaw them before using.
  • Use a variety of nuts in your cobbler. Almonds, walnuts, and pecans all work well.
  • Don't overmix the batter. Overmixing will make the cobbler tough.
  • Bake the cobbler until the top is golden brown and the filling is bubbly. This usually takes about 30 minutes.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Cherry almond breakfast cobbler is a delicious and easy-to-make breakfast or brunch dish. It's perfect for using up fresh cherries, and it's also a great way to get your kids to eat their fruit. The cobbler is also a good source of fiber and protein, making it a healthy and satisfying meal.

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