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1
Preheat the oven to 350F (175C).
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2
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.
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3
To make the topping, in a small bowl, whisk together the flour, baking powder, and salt.
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4
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.
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5
Beat in the butter, then the egg and vanilla or almond extract.
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6
Add half of the flour mixture, followed by the milk, then the remaining flour mixture, mixing just until combined.
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7
Spoon the batter evenly over the cherries in the baking dish.
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8
Bake until the topping is golden brown and a toothpick inserted into the center of the topping comes out clean, about 45 minutes.
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9
Serve the cobbler warm or at room temperature with whipped cream (page 239), Vanilla Ice Cream (page 143), or White ChocolateGinger Ice Cream (page 149).
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10
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.
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11
To make MIXED BERRY-ALMOND COBBLER; substitute 6 cups (about 1 3/4 pounds/795 g) mixed berries for the cherries.
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12
For CHERRY, APRICOT, AND ALMOND COBBLER; substitute 1 pound (450 g) apricots, pitted and cut into eighths, for half of the cherries.
