Martha Stewart: Sour Cherry Cobbler

There's something about Spring, and President's Day, and George Washington that gets me thinking about cherries.  And even though I don't expect the real sweet cherries to be trucked down from Washington state until sometime later this summer, I can definitely do something with the frozen tart cherries I found.  Originally I was thinking a pie, but then I got lazy, so I made a cobbler instead, and it was fantastic.

Sour Cherry Cobbler
Adapted from Martha Stewart

2 (10-ounce) bags frozen pitted sour cherries, mostly defrosted (do not drain liquid)

1 cup granulated sugar, divided use
¾ cup plus 3 tablespoons unbleached all-purpose flour, divided
1 tablespoon fresh lemon juice

Zest of half a lemon
1 teaspoon kosher salt, divided use
6 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract, divided use

1 teaspoon almond extract, divided use
1 teaspoon baking powder
2 tablespoons half-and-half
Heavy cream or vanilla ice cream, for serving (optional)

Preheat oven to 350°F. In a bowl, toss together cherries, ⅓ cup sugar, 3 tablespoons flour, lemon juice, lemon zest, ½ teaspoon vanilla extract, ½ teaspoon almond extract, and ¼ teaspoon salt.

Whisk together remaining ¾ cup flour, ⅔ cup sugar, and remaining ¾ teaspoon salt, and baking powder. Whisk in melted butter, remaining ½ teaspoon vanilla extract, remaining ½ teaspoon almond extract, and half-and-half until just combined.

Scrape fruit mixture into baking dish, then dollop batter over top. Bake until cobbler is golden brown and set, 45 to 50 minutes. Let cool slightly before serving with cream or ice cream.