Some people like cobbler with a pie-style crust, and some people like a biscuit kind of crust and then others go for cake-y thing happening over the top. One of the Luscious husbands said he wanted cobbler made with “flat bread over the top. Like the way my mom made it.” We don’t know what the hell that’s supposed to mean but we pray that Wonderbread was not involved. (There’s a possibility.)  Anyway, the Luscious gals love to make all different kinds, just depends on our mood. This cobbler has a cake batter topping, and it’s the based on the familiar kind of recipe where you put the fruit on the top and then during baking the batter magically rises to the top. How does it happen? Uh, we’ll get back to you on that.

Luscious can’t remember when we first came across the recipe that morphed into this cherry cobbler, but Anne-Charlotte thinks she got it from the Pentecostal lady that used to live behind her. The sinner and the saved might not have been in agreement on drinking, dancing, and hem length, but they did agree that Jesus loves dessert. Luscious worked in some Amaretto (don’t tell the neighbor lady) and almond milk to get a little cherry-almond thing going, and also whipped up some super yum molasses ice cream to go on top. You make it like this:

Cherry Amaretto Cobbler with Molasses Ice Cream

Have ready a 8 x 10 or similar size glass baking dish and preheat oven to 360º

For the cobbler:
2 lbs fresh cherries, pitted
1/2 cup amaretto
1/2 cup rum (if you do all amaretto it’s a little too sweet)
1/2 cup brown sugar
1 tablespoon corn starch

then:
1 stick of butter
1 cup of flour
3/4 cup packed brown sugar
1/4 cup white sugar
1 tsp salt
1 tablespoon baking powder
1/4 tsp baking soda
3/4 cup almond milk

Put the pitted cherries in a mixing bowl (we recommend glass here) and pour the liquors over. Let rest for at 30 minutes, then toss with sugar and cornstarch. Let the fruit rest again while you prepare the batter.

Melt the butter and pour into the baking dish, or melt it in the dish in the microwave. In a mixing bowl, mix together all the dry ingredients, taking care to break up any little brown sugar clumps. Stir in the almond milk until the mixture is smooth, then add 3 tablespoons of soaking liquid from the cherries.

Pour the batter evenly over the melted butter in the baking dish. Give the cherries one more good stir and then use a slotted spoon to transfer the fruit to the baking dish on top of the batter. You can sprinkle with a bit more of the remaining liquid, but you’ll have a fair amount left over. If that concerns you, mix it with some other liquor and something fizzy, pour it over ice then give a hipster name and you can charge $15 for it.

Bake the cobbler for 45 minutes. Serve warm with Molasses Ginger Ice Cream.

Molasses Ginger Ice Cream

3/4 cup whole milk
2 cups heavy cream
1 tablespoon grated fresh ginger
1/2 cup molassess
1/4 cup brown sugar
2 tsp vanilla
1 tsp powdered ginger
1 tsp nutmeg

Whisk all together ingredients together until the sugar is dissolved, pour into ice cream maker and follow manufacturers directions. It will probably need at least 30 minutes in the ice cream maker and then a good 2-3 hours in your freezer, so plan ahead.