Name: Cherry-Almond Breakfast Cobbler
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Rolled oats - 1 cup; Blanched super-fine almond flour - ¾ cup; Flax meal - ¼ cup; Sliced almonds - ½ cup; Ground cinnamon - 1 teaspoon; Baking soda - ½ teaspoon; Baking powder - ½ teaspoon; Salt - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Unsalted butter, melted and cooled - ¼ cup; Plain whole-milk Greek yogurt - ¼ cup; Pure maple syrup - ¼ cup; Egg - 1; Vanilla extract - 1 teaspoon; Almond extract - ¼ teaspoon; Frozen tart cherries - 3 cups; Pure maple syrup - ⅓ cup; Lemon juice - 1 ½ tablespoons; Cornstarch - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cherry-Almond Breakfast Cobbler

1. Rolled oats - 1 cup

2. Blanched super-fine almond flour - ¾ cup

3. Flax meal - ¼ cup

4. Sliced almonds - ½ cup

5. Ground cinnamon - 1 teaspoon

6. Baking soda - ½ teaspoon

7. Baking powder - ½ teaspoon

8. Salt - ¼ teaspoon

9. Ground nutmeg - ¼ teaspoon

10. Unsalted butter, melted and cooled - ¼ cup

11. Plain whole-milk Greek yogurt - ¼ cup

12. Pure maple syrup - ¼ cup

13. Egg - 1

14. Vanilla extract - 1 teaspoon

15. Almond extract - ¼ teaspoon

16. Frozen tart cherries - 3 cups

17. Pure maple syrup - ⅓ cup

18. Lemon juice - 1 ½ tablespoons

19. Cornstarch - 1 tablespoon

How to cook deliciously - Cherry-Almond Breakfast Cobbler

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.

2. Stage

Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.

3. Stage

Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.

4. Stage

Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.

5. Stage

Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.

6. Stage

Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.