Cherry Cobbler with White Chocolate-Almond Biscuits

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3.5 by 24 people

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  • Makes: 12 servings
  • Prep: 35 mins
  • Bake: 25 mins 375°F
  • Cool: 1 hr

Cherry Cobbler with White Chocolate-Almond Biscuits

Directions

  1. Preheat oven to 375 degrees F. For biscuits, in a medium bowl stir together flour, the 1/4 cup sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; chill flour mixture while making filling.
  2. For filling, in a Dutch oven combine cherries, the 2 cups sugar, and the cornstarch. Cook over medium heat until cherries release their juices, stirring occasionally. Increase heat to medium-high; cook until thickened and bubbly, stirring constantly. Keep filling hot.
  3. In a small bowl whisk together eggs, milk, almond extract, and vanilla. Remove flour mixture from the refrigerator; add egg mixture, white chocolate, and almonds. Stir just until mixture is moistened.
  4. Transfer hot filling to a 3-quart-rectangular baking dish. Using a spoon, immediately drop biscuit dough into 12 to 16 mounds on top of filling. If desired, sprinkle biscuit mounds with pearl or sanding sugar.
  5. Bake for 25 to 30 minutes or until biscuits are golden brown. Cool in pan on a wire rack about 1 hour. If desired, serve with Mascarpone Dream.

Mascarpone Dream

Directions

  1. Place mascarpone cheese in a large mixing bowl; let stand at room temperature for 30 minutes. Beat with an electric mixer on low speed for 30 seconds; beat in sugar. Gradually beat in whipping cream and almond extract until soft peaks form (tips curl). Use immediately or cover and chill for up to 6 hours.
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Nutrition Facts (Cherry Cobbler with White Chocolate-Almond Biscuits)

  • Per serving:
  • 540 kcal ,
  • 20 g fat
  • (10 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 60 mg chol. ,
  • 272 mg sodium ,
  • 86 g carb. ,
  • 4 g fiber ,
  • 64 g sugar ,
  • 8 g pro.
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Reviews (1)

24 Ratings
104 Days Ago
5.0
Delicious! I had both cherries and raspberries I needed to use in my freezer so used both. We loved this recipe!

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