Cherry-Almond Skillet Cobbler reminds me of a summer holiday. Take a look in your pantry — I bet you have what you need to whip up this dessert to enjoy this weekend! It’s easy to make and serves 10-12 people.
I took the easy way out with this cobbler and used canned pie filling. You could easily use frozen or fresh cherries (with a few extra ingredients and steps), but I think shortcuts are fine when you need them or want them.
If you haven’t noticed, desserts have been making frequent appearances on this site. Know why? Because I’m trying to watch what I’m eating, and of course I crave dessert. All. the. time. It’s also been comforting to have some treats on hand to brighten the day.
This cobbler is easy to make, with a topping that’s basically a sweet drop biscuit. I made a similar but savory dish — Creamy Skillet Veggies with Homemade Drop Biscuits — and it makes a satisfying meal.
Dig through your pantry because you probably have what you need to make this cobbler.
Do you cook with a cast iron skillet? I loooove mine! I resisted getting one for a long time, like I do with so many other pots, pans, and appliances. Eventually, though, I seem to cave, but I’m so glad I brought a cast iron skillet into my crowded kitchen.
If I didn’t have one, I wouldn’t be able to make this Oatmeal-Chocolate Chip Skillet Cookie! It’s another dessert you could make for a get together, or even for movie night.
I love my cast iron skillet so much I even have mini skillets that I use to make Strawberry-Rhubarb Crumble for Two. They’re so darn cute, too!
What I’m trying to say is that there are so many great things to make in a cast iron skillet!
Let’s get back to this cobbler, shall we? I love the flavors of cherries and almonds together, so that’s what I turned to for this dessert.
I included almond extract, and used almond meal in the recipe for some great texture. You don’t have to run out to buy almond meal. You can easily just add raw almonds to a food processor and blitz ‘em to bits.
The topping is so easy to make, and I love the biscuits dolloped across the cherry mixture. If you have vanilla ice cream to serve on the side, or some whipped topping in the fridge, even better! It’s like, well, the cherry on top!
If you’re looking for an easy and comforting dessert to make with pantry staples, try this cherry-almond skillet cobbler. You will love it!
Patricia Conte/Grab a Plate
Serves Serves 10-12
5 based on 6 review(s)
- 32 ounces canned cherry pie filling
- 1-1/2 cups all-purpose flour
- 1/2 cup almond meal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/8 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 teaspoon almond extract
- 6 tablespoons cold butter, cut into pieces
- Sliced almonds as garnish
- Optional: vanilla ice cream
- Preheat the oven to 375 degrees F.
- Make sure you skillet is lightly oiled. Add the cherry pie filling to the skillet and spread out evenly.
- Combine the dry ingredients in a large bowl and whisk to combine.
- In a separate bowl, add the egg, milk, and almond extract and whisk to combine.
- Add the butter to the dry ingredients and use your hands to break the butter apart into the dry mixture. Toss, and continue to mix with your hands until there are small, chunky pieces in the mixture.
- Add the egg mixture to the dry mixture and use a spoon to stir to combine.
- Use a large spoon to drop the batter across the top of the pie filling, working around the outer edge and then adding to the center. I ended up with 11 drops of batter across the pan.
- Bake for 28-30 minutes or until bubbly and the tops are golden.
- Remove from the oven and let cool for 10-15 minutes.
- Garnish with sliced almonds and serve on individual plates with vanilla ice cream.