Peach And Cherry Cobbler With Shortbread Cookie Topping

Ingredients

3 tablespoons butter

¼ cup all purpose flour

1/3 cup sugar

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

¼ cup low-fat buttermilk

¼ teaspoon almond extract

1 cup sliced fresh (or frozen and thawed) peaches

1 cup pitted fresh (or frozen and thawed) sour cherries

3 Panera Bread Shortbread cookies, crumbled

Directions

Heat the oven to 350°F. Put the butter in a 9-inch pie pan or shallow baking dish. Put the pan in the oven until the butter melts, about 5 minutes.

Meanwhile, in a medium bowl, whisk together the flour, ¼ cup of the sugar, the baking powder, salt, and ¼ teaspoon cinnamon. In a cup, whisk together the buttermilk and almond extract. Pour the mixture into the dry ingredients, and whisk just until moistened, leaving a few lumps.

Add the batter to the pan with the melted butter and stir to combine. Scatter the peaches and cherries on top and sprinkle with the remaining sugar, ¾ teaspoon cinnamon and shortbread cookie crumbles.

Bake until the cobbler is browned around the edges and a toothpick inserted in its center comes out clean. 40-45 minutes.

TIP: Save time by using frozen peaches and cherries

Prep Time: 15 minutes Cook Time: 45 minutes Servings: 6