Wednesday, February 5, 2014

Cherry Cobbler

My husband loves cherries.  Artificial cherries, cherry flavoring, real name it.  He loves it all.

I love almond extract and everything you can put it in.

Cherries and almond extract got married.

This is the result.

It is so easy and so good.

Whose idea was it to pour a dry cake mix over some fruit and call it cobbler?  I'd like to meet the person.

You can definitely use any fruit you want.  Strawberries, blueberries, blackberries, raspberries, apples, pears (do I need to go on?).  I might not use bananas though.

Just sayin'.

I don't think I have anything else to say about this dessert except that it's screaming for a scoop of vanilla ice cream.

Unfortunately, I don't like vanilla ice cream unless it's on top of a warm brownie or, in this case, warm cherry cobbler.

I'm more of a pralines & cream girl.

I digress. Make the cobbler. Yum.

Cherry Cobbler

2 one-pound bags sweet pitted cherries (I used the frozen ones from Kroger - excellent choice)
1 cup sugar
1 yellow cake mix (dry)
1 1/2 sticks butter, melted
2 tsp almond extract

Pour the cherries (leave them frozen; it's fine) into a greased 9x13 baking dish.  Sprinkle the sugar evenly on top.  Sprinkle the cake mix evenly on top.  Stir the almond extract into the melted butter and pour it in top.

Bake in a 350 degree oven for 20-25 minutes until bubbly and golden brown on top.  Serve with vanilla ice cream.

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