Chipotle Cherry Cobbler

This is a pretty simple cherry cobbler, but with a spicy little twist. The chipotle chile powder obviously lends a little bit of a heat, but it also lends a bit of a smokey flavor which works well with the classic cherry/almond combination. This came from an article in the print edition of New Mexico Magazine, though I can't find it on their website now.

Ingredients

Filling

• 1 ¾ lbs. fresh sweet cherries (pitted) OR 3 10 oz. bags of frozen cherries with juice
• 1 ½ - 2 tsp. ground dried chipotle chile
• 1 ½ tsp. lemon juice
• ¼ tsp. almond extract
• ¾ C. sugar
• 2 tsp. cornstarch

Topping

• 10 Tbsp. butter (cold)
• ¾ C. flour
• ¾ C. sugar
• ¼ C. + 2 Tbsp. almond flour
• 2 Large eggs
• ¾ tsp baking powder
• ¾ tsp. vanilla extract
• ¼ tsp. almond extract
• 2 Tbsp. slivered almonds
• Pinch of salt

Steps

1. Preheat oven to 375°F.
2. Crush ½ C of cherries. Put into saucepan with lemon juice, extract, cornstarch & sugar.
3. Bring to a boil and boil for 1-2 minutes until it begins to thicken.
4. Add the rest of the cherries and heat. Set aside.
5. In a mixing bowl cut butter into flour. Add the rest of the topping ingredients and combine.
6. Pour filling into a 9x9 inch pan. Spoon topping on top.
7. Bake for 25-30 minutes, until topping begins to turn light golden brown.

Notes

• The chipotle powder can be spicy! If in doubt try the smaller amount at first.
• I would like to try this with canned chipotles since the powder can be difficult to find.
• Pairs well with some ice cream!