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Whole Wheat Cinnamon Cherry Cobbler

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Whole Wheat Cinnamon Cherry Cobbler
Cherry cobblers are crowd-pleasing desserts and offer the opportunity to add in your own twist to the topping on the days that you don’t want a dessert that is quite so traditional. This Whole Wheat Cinnamon Cherry Cobbler – as the name suggests – uses whole wheat flour and is generously seasoned with ground cinnamon. The filling is also spiced with cinnamon, but I added both vanilla and allspice to the mix to give it a little more complexity. Cherries work well with a wide variety of spices.

Whole wheat flour is easy to work with in a cobbler recipe like this one, though you can also use white whole wheat flour or even regular all purpose, if you’re not looking for the added whole grains or simply want to use up what you have on hand. The whole wheat flour has a subtle nuttiness and makes the topping slightly heartier than one made with all purpose flour. It has a nice mild butteriness and just the right touch of cinnamon.

While I typically make this recipe with a from-scratch filling using fresh, frozen or jarred cherries, and that recipe is given below. I also made a version using a jar of jar Trader Joe’s cherry pie filling, which already has some cinnamon in it, and makes a good stand in if you need a quick cobbler fix. The homemade filling has a bit more spice to it, though, which I happen to be a big fan of. The cobbler is excellent when it is still warm from the oven, when the coarse sugar topping on top of the cobbler still has a little crunch to it. The leftovers are still tasty, of course, and I recommend warming them up slightly in the microwave before enjoying. In both cases, serve the cobbler with a small side of whipped cream or vanilla ice cream.

Whole Wheat Cinnamon Cherry Cobbler

Whole Wheat Cinnamon Cherry Cobbler

1 cup whole wheat flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 cup butter, cold and cut into 4-5 pieces
1/2 cup milk (any kind)
coarse sugar, for topping

4 cups pitted cherries (frozen, jarred or fresh)
1 cup sugar
2 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground allspice
2 tsp vanilla extract
or 32-oz jar Trader Joe’s cherry pie filling

Preheat oven to 350F.
In a medium bowl, prepare the topping. Whisk together flour, sugar, baking powder, salt and cinnamon. Rub in or cut in cold butter until no pieces bigger that a pea remain. Pour in milk and stir with a fork until a sticky dough forms.
In a large bowl, prepare the filling. Combine all ingredients and stir with a spatula until well-combined. Transfer to a 9×9-inch baking dish (an 8×11 rectangular dish can also be used).
Drop spoonfuls of topping evenly over the filling. Batter will spread as it bakes, creating a “cobbled-together” look. Sprinkle with coarse sugar.
Bake for about 40 minutes, until filling is thickened and bubbling, and the topping is set and slightly crisp on top.
Allow cobbler to cool slightly before serving.

Serves 8.

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