Cherry-Blueberry Cobbler

As Spring begins to sneak into my consciousness, I clean.  The house, the yard, and yes… the freezer.  I have several dozen bags of fruit in my freezers that I suddenly feel compelled to use up so there will be room for this year’s harvest.  Today’s project: “Operation half bag of sour cherries + half bag of blueberries”.

Photo Mar 24, 12 19 25 PM

Putting cherries and blueberries together sounds weird.  But they are actually very good culinary friends – especially when coupled with a little almond extract!  Today I am feeling very cobbler-y so I looked up a new recipe.  Paula Dean has never failed me.  Here’s where I started: Sweet Black Cherry Crisp.

I had only about 3 cups of frozen sour cherries so I added another 3 cups of frozen blueberries.  Since Paula typically uses more sugar than I do, I didn’t adjust it up or down for the tartness of my fruit (sweet cherries typically don’t need much sweetening). I also added 2 teaspoons of almond extract to the fruit while I was stirring in the sugar and flour – personal preference, not required.

3 cups frozen tart cherries and 3 cups frozen blueberries, tossed with 3 Tbsp all-purpose flour, 1/2 cup sugar, and 2 tsp almond extract.

3 cups frozen tart cherries and 3 cups frozen blueberries, tossed with 3 Tbsp all-purpose flour, 1/2 cup sugar, and 2 tsp almond extract.

Photo Mar 24, 10 58 35 AM Photo Mar 24, 10 59 33 AM Photo Mar 24, 11 03 00 AM

Because my fruit went into the oven frozen, I tacked on an extra 10 minutes of baking time just to lose some of that water and get the center really cooked.

Photo Mar 24, 12 17 23 PM

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