Cherry Cobbler

Filling

1 - 21 oz can pie cherries

12 oz frozen tart cherries

1 lemon, zested & juiced

¼ teaspoon white pepper

1 teaspoon almond extract

Biscuit Top

2 cups self rising flour

½ cup sugar

1 cup heavy cream

Turbinado sugar for sprinkling

Preheat oven to 350F

In a 11x7* baking dish, combine all of the ingredients for the filling. Mix very well to incorporate.

In a large bowl, add the flour and sugar. Whisk to combine. Stir in the cream until shaggy pieces form. Finish mixing by hand until most of the flour has been incorporated but the topping still remains very crumbly. 

Evenly spread the topping over the cherries. Place the dish on a baking tray, and bake for 50 minutes uncovered. Cover with tinfoil and bake for another 10 - 15 minutes. The finished cobbler should be golden brown on top and very bubble around the edges. 

Let cool for at least 30 minutes before serving.