32ouncesfrozen pitted dark sweet cherries (approx. 6 cups, or two 16-oz packages)
1/4cupsugar
2tablespoonscornstarch
2tablespoonsfresh lemon juice
For the Topping:
1cupBisquick baking mix
1/2cupsugar
1/4cupunsalted butter (melted)
1/2teaspoonalmond extract (optional)
Instructions
Preheat oven to 350F. Grease a 9x13-inch baking dish.
To the baking dish, add frozen cherries. Sprinkle the sugar, cornstarch, and lemon juice over the cherries, then stir together to coat the cherries with the mixture.
Prepare the topping by combining the Bisquick, sugar, melted butter, and almond extract (if using) in a medium mixing bowl. Stir together until a slightly crumbly dough has formed and there are no dry patches in the dough. I usually start mixing with a spoon and finish with my fingers.
Sprinkle the pieces of dough evenly over the top of the cherry mixture.
Transfer to preheated oven and bake for about 60 minutes, or until the filling is bubbly and the topping is golden-brown.
Remove from oven and let cool for about 10-15 minutes before serving. This will allow the filling to thicken a bit. Then serve and enjoy!
Notes
The almond extract is optional, but the flavor pairs well with cherries, so I like to add it. If you don't have any on hand, you can omit it or use vanilla extract instead.
We like to serve this cobbler warm, topped with either vanilla ice cream or whipped cream.
Leftovers can be covered well and refrigerated for up to 2-3 days.
You can substitute fresh pitted cherries for the frozen cherries if preferred.