One of the highlights of midsummer is the abundance of cherries— in sweet, tart, deep red or blushed yellow varieties—it brings. We love cherries in desserts like French clafoutis and Hungarian cake, but we also toss them into range of savory recipes such as kale and brown rice salad and simmered beets for equally satisfying—but less predictable—results. Fluffy biscuits top warm, baked fruit in a quick cobbler flavored with cinnamon and almond extract.
1. Heat oven to 400°. Grease an 8″ x 8″ baking dish with 1 tbsp. shortening; set aside. Whisk ¾ cup sugar, cornstarch, and cinnamon in a 2-qt. saucepan over medium-high heat. Add blueberries and cherries; cook until thickened, 7–8 minutes. Remove from heat; stir in lemon juice and almond extract. Pour filling into baking dish; set aside.
2. In a medium bowl, whisk remaining sugar, flour, baking powder, and salt. With fingers, work remaining shortening into flour until pea-size lumps form. Stir in milk to form a dough. Place heaping tablespoonfuls of dough evenly over filling. Bake until golden and bubbling, 35–40 minutes.