Cherry Pinwheel Cobbler

🧂 Ingredients

• 1/2 cup unsalted butter

  melted (1 stick)
• 1 cup granulated sugar
• 1 cup water
• 1 1/2 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1/4 tsp. sea salt
• 2 1/4 tsp. baking powder
• 1/2 cup unsalted butter

  cold (1 stick)
• 3/4 to 1 cup heavy whipping cream

  or half-and-half (see note below)
• 2 cups fresh cherries

  pitted, halved and patted dry
• 2 tsp. almond extract
• 1/2 cup granulated sugar

Instructions

• 1 Melt ½ cup butter in 9x13” baking dish; set aside.
• 2 Heat sugar and water in sauce pan until sugar melts; set aside.
• 3 Pit cherries and halve.
• 4 Dry off with paper towels.
• 5 Set aside.
• 6 Mix flour, salt and baking powder and stir to combine.
• 7 Make cobbler dough by cutting butter into flour mixture with a pastry blender
  until it looks like fine crumbs.
• 8 Add cream and stir with a fork until dough leaves side of bowl.
• 9 Turn out onto floured board; knead 3 or 4 times.
• 10 Roll out to 11x9” x ¼”-thick rectangle.
• 11 Spread cherries over dough; drizzle with almond extract.
• 12 Roll up like a jelly roll.
• 13 Cut in 1 ¼” thick slices.
• 14 Carefully place in pan over melted butter.
• 15 Pour sugar syrup carefully around slices.
• 16 (Crust will absorb liquid).
• 17 Bake at 350° for 45 minutes.
• 18 Remove from oven and sprinkle remaining sugar over crust.
• 19 Return to oven and bake 15 minutes longer.
• 20 Serve warm or cold.

Nutrition Info