• Cook with Love and Kosher Salt


cherry almond cobbler

If you like cherries and marzipan, then this is for you. I brought this cobbler along with few other treats to a dinner party.  This one was either LOVED and ADORED by people, or really not loved at all. Comments ranged from “this is my absolute favorite” and “hands down, this is amazing”…to “oh, this reminds me of something my grandma would like” or “I really don’t like almond paste or marzipan.”  So, know your audience and decide whether this is right for you (and them).  I happen to be in the love it camp.  The sweet cherries, the rich almond-y cake-like topping combined with freshly whipped cream was just delicious.  Rob’s favorite!  I was psyched to use my new cherry pitter.  Very little effort to de-pit many berries at a time.  I didn’t get the hang of it though until half way through so a few of my cherries still had pits (ohmygoodness…) in the baked dessert.  Mark, our host, was in the “I love this the most” camp but unfortunately, he had a pit in each of his 3 portions!  By the third one, he knew to bite softly – but proceeded to spit the pits at me.  I deserved it.  So be careful – luckily no one lost a tooth!  Enjoy-

cherry almond cobbler (very slightly adapted from Ripe for Dessert by David Lebovitz):


5 cups sweet cherries, pitted (about 2 pounds)
1 tablespoon plus 1 teaspoon sugar
juice of 1/2 lemon
pinch kosher salt


7 ounces almond paste
1/3 cup sugar
8 tablespoons (1 stick) unsalted butter room temp
1 large egg,room temp
1/2 teaspoon vanilla extract
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk

Preheat oven to 350 degrees and place oven rack in middle of oven.

For the filling…arrange cherries in the bottom of a 2 quart baking dish.  Toss with the sugar, salt and lemon juice.

For the topping, with the paddle attachment, beat together the almond paste and sugar on low to medium low speed until it comes together. Be careful as it can shoot out of the mixer.  Beat in the butter and mix well, then the egg and vanilla.

In a separate bowl, whisk together the flour, baking powder and salt.

With paddle attachment and at the lowest speed, mix in about half of the dry mixture and mix until almost incorporated.  Follow with the milk and then remove from the mixer and gently fold in the rest of the dry ingredients.

Spread the batter evenly over the cherries.  Bake for about 45-50 minutes until the top is a nice golden brown and a toothpick comes out clean.

Serve warm or at room temp with whipped cream or ice cream.  Yum.

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  1. Rachel

    10 years ago

    So going to try this one. Any tips on pitting? Never done it before. Do I have to get a “pitter” thing? And a 2-qt dish is like an 8″x8″ right?

  2. Lisi

    10 years ago

    there are many different pitters. the one i like is the one highlighted in the text…but look around. you can also push out the pit with a straw, or cut the berries in half and dig out the cherries. my mom had a great one like a hole puncher – but i do like the one i used. great for big jobs 🙂
    measure you’re pan – pour in 2 quarts of water – and see if it fits. any thing around that is fine – just don’t overstuff…if extra cherries or batter make a mini on the side. watch baking time too. either way! good luck 🙂

  3. Rachel

    10 years ago

    Cherries are on sale at Stop & Shop. Hmmmm….

  4. Rachel

    10 years ago

    Well, it’s been eaten. And I had to sneak some, since I was leaving early from the lunch where I brought it – but of course I would die before I left there without a taste. Everyone at my table dug into my ample plate and said – “Oh is this Lisi’s?” And I heard “amazing,” and “exquisite.”

    Big almond fans at the table. So, I can only imagine it got dived into when it was officially time for dessert. And I did bring the ice cream, and wrote on the ID label – “vanilla ice cream in freezer – a must!”

    I think I might try it with apricots next time. Almond and apricot is a never-miss combo in my book . . . I just know I’ll be using this cobbler-topping a lot in the near future. Tks!


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