…cherry cobbler (THM style)

I get the imperfect fruit and vegetable box. They send out recipes to help use some of the produce that you get. I really loved this recipe except it has all the traditional sugar and flour ingredients and so I thought.. why not THM-it! So I did! Note – I have not tested this yet, instead I used my most common conversions. Once I have tested it I will update this blog post. Affiliate links to Amazon included below for key items.

Yield: 6 servings

Ingredients

Cherry Filling

• 2 lbs fresh sweet cherries*, pitted
• 2 tsps Powdered Stevia (replaces: 1/3 c granulated sugar)
• 2 tsps Glucomannan (replaces: 1 Tbsp cornstarch)
• 2 Tbsp lemon juice*
• 1 tsp vanilla extract
• ¼ tsp almond extract
• Pinch of salt

Biscuit Topping

• 1 c THM baking blend or similar (replaces: 1 c all-purpose flour)
• 3/4 tsp Powdered Stevia (replaces: 1 Tbsp granulated sugar)
• 1 1/2 tsp Rumford baking powder
• 1/2 tsp salt
• 3 Tbsp unsalted butter, cold and cubed
• ½ c unsweetened Almond milk (or use half and half for even richer biscuits)
• 1 Tbsp unsalted butter, melted, for brushing over top

*Ingredient available to add to your Imperfect box

Instructions

Cherry filling

1. Preheat your oven to 375 degrees F. Slice about half of the cherries. Place all cherries in a 12-inch oven-safe skillet (or a medium saucepan) with remaining filling ingredients (excluding Glucomannan).
2. As you are cooking the mixture, slowly sprinkle in the Glucomannan to achieve desired consistency. Cook, stirring frequently, over medium heat until mixture is bubbling and becomes syrupy, about 5-7 minutes. Remove from heat and set aside while making biscuit topping. If not using an oven-safe skillet, transfer cherry mixture to a 2 qt baking dish and set aside.

Biscuit topping

1. In a medium bowl, whisk baking blend, stevia, baking powder, and salt until thoroughly combined. Using your hands, massage the cold butter into the dry mixture until it resembles wet sand. There may be some larger pea-sized butter pieces remaining and that’s ok.
2. Stir in the milk until a cohesive dough is formed. Drop dough by tablespoons over the cherry mixture. Brush tops of biscuit dough with melted butter.
3. Bake for 25-30 minutes, or until the biscuits are golden brown and you can see the cherries bubbling up the sides.
4. Let cool for a few minutes before serving warm.

Recipe Notes and Variations

Store any leftovers in the fridge for a few days, and reheat individual servings in the microwave. For a sour, tart cherry cobbler try using Montmorency cherries which are bright red when harvested, and retain their bold color when dried, frozen or juiced. If you’re using sweet cherries but still want tartness, reduce the amount of stevia and add a little more lemon juice to taste.