Cherry-Blueberry Cobbler

As Spring begins to sneak into my consciousness, I clean.  The house, the yard, and yes… the freezer.  I have several dozen bags of fruit in my freezers that I suddenly feel compelled to use up so there will be room for this year’s harvest.  Today’s project: “Operation half bag of sour cherries + half bag of blueberries”.

Putting cherries and blueberries together sounds weird.  But they are actually very good culinary friends – especially when coupled with a little almond extract!  Today I am feeling very cobbler-y so I looked up a new recipe.  Paula Dean has never failed me.  Here’s where I started: Sweet Black Cherry Crisp.

I had only about 3 cups of frozen sour cherries so I added another 3 cups of frozen blueberries.  Since Paula typically uses more sugar than I do, I didn’t adjust it up or down for the tartness of my fruit (sweet cherries typically don’t need much sweetening). I also added 2 teaspoons of almond extract to the fruit while I was stirring in the sugar and flour – personal preference, not required.

Because my fruit went into the oven frozen, I tacked on an extra 10 minutes of baking time just to lose some of that water and get the center really cooked.