Recipe Tuesday - Cherry Almond Cobbler

Last week I realized that I had posted something like four chicken recipes in a row.  Can you tell we eat a lot of chicken?  Anyhow, I took requests for this week and it looks like a lot of people were interested in some dessert.  That works for me.  I'm not a big dessert fan myself, and I like fruity desserts much more than chocolate, so today I'm going to post my Cherry Almond Cobbler recipe.  I actually won a blue ribbon in a bake off with the higher fat version of this dessert many years ago.  Over the years, I've modified it to really cut the sugar and the fat, so go ahead and indulge!  I don't have a picture of my cherry cobbler, so I stole one off of the web!

Cherry Almond Cobbler

Filling
1 1/2 pounds sweet cherries (5 cups), pitted (see Tip)
1 cup raspberries
1/3 cup Splenda granulated (or sugar if you wish)
1 tablespoon cornstarch
1 tablespoon lemon juice

Topping
2/3 cup whole-wheat flour
1/2 cup old-fashioned rolled oats (not instant)
1/3 cup packed light brown sugar (or substitute, but I like the taste of real brown sugar)
1 teaspoon ground cinnamon
Pinch of salt
1 tablespoon butter, cut into small pieces
1 tablespoon cooking oil
3 tablespoons frozen orange juice concentrate
1 tablespoon chopped slivered almonds or walnuts
1 1/2 cups reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt (optional)

Preheat oven to 375°F. Coat an 8-by-8-inch baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray. Combine cherries, raspberries, Splenda, cornstarch and lemon juice in a large bowl. Toss to coat. Place the filling in the prepared baking dish. Cover with foil and bake for 20 minutes.  Meanwhile, make the topping: Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingers until dry ingredients are moistened.  When the filling has baked for 20 minutes, stir it and sprinkle the topping evenly over the surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until fruit is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired.

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Last week, one of my readers requested more Weight Watchers recipes.  I'd like to clarify that I really try to post recipes that are made with fresh ingredients and modified from their originals to still be tasty, but be lower in fat, lower in calories, higher in fiber, and lower in sugar/carbohydrates than their originals.  Here in our family, we eat more low carb rather than low calorie, which is why my recipes do use staples like olive oil. I am a lifetime member from Weight Watchers and I have attended meetings at many different times in my life, so I know the program and it's principles pretty well and it is a great way to lose weight.  With that said, at this time in my life, I feel that the South Beach Diet way of eating, which is a bit higher in protein and much lower in carbs just suits our family better, so the recipes that I post here tend to lean towards the low carb way as opposed to the Weight Watchers way.  Just sayin'......

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Yesterday I headed over to a lively local Irish Pub for lunch, where two of my friends are the kitchen manager and one of the bartenders.  I'm not into beer, so I didn't drink, but I did manage to indulge in a bowl of delicious Irish Stew and mingle with the crowd.  It was a lot of fun.  I also took my camera and got some GREAT photos, so as soon as I get a handle on those, I'll post some of them here, probably tomorrow.   Here is a sneak peek.......  who doesn't love a kilt and black hiking boots?

Comments

[AfriDigiDiva]

Fantastic recipe. That last photo is different.

[AfriDigiDiva]

Fantastic recipe. That last photo is different.

[Miranda Buijs]

Wonderful picture..lol..used to come a lot in irish pub's, had a great time there..eventhough I'm also not a beerdrinker..lol

[Ladybug Graphix]

I love these recipes!!! Have an awesome day...see you tomorrow!! :)

[DawnMarch]

Yummy. I love that your recipe uses real, fresh cherries -- love those! Thanks for sharing!

[Jan C.]

Cherry cobbler and cherry pie are my all-time favorites. The combo of cherries and raspberries sounds even better!

[Jess]

my husband is scottish, and so wears his kilt everywhere here in america, he says so he can get lassies to buy him beer. probably. great recipie im going to take a peek at the chicken, always looking for more ways to make chicken.

[Jaime]

So now I'm going to have to skip out of work early to swing by the grocery store on the way home so I can make some cobbler tonight! :) That sure sounds tasty!

[Eve]

Oh YUM, does this ever sound good! I am going to have to try it soon. Thanks for the recipe!

[beth]

okay i will have to try the cherry cobbler.. i told you right? that i made the chicken soup a couple weeks ago, very good... and barb i saw yoeu layout in memory makers (took me a long time to actually look at my copy) i felt quite proud, hey i know her!!!!

[Carjazi]

Thanks for a sweet recipe this week. I think that they all sound delish! Hope you enjoyed your Irish stew. Just curious, what do they wear under those kilts? lol.
Have a great day!