50 min.
Cobbler with cherries and hazelnuts
A sweet irresistible temptation
This typical Anglo-Saxon sweet dish similar to crumble consists of a delicious fruit filling – juicy cherries from Val Venosta in our case – covered with a crunchy crust similar to short pastry. Tastes excellent hot with whipped cream or a scoop of ice cream.
60 min.
Ingredients
for 4 persons
for the filling
350 g cherries (stoned)
100 g sugar
2 tbsp. cornstarch
Cinnamon powder
170 ml water
30 g butter
½ vanilla bean
for the crust
150 g flour
40 g chopped hazelnuts
50 g sugar
1 tsp. baking powder
100 g cold butter
30-40 ml milk
for the filling
350 g cherries (stoned)
100 g sugar
2 tbsp. cornstarch
Cinnamon powder
170 ml water
30 g butter
½ vanilla bean
for the crust
150 g flour
40 g chopped hazelnuts
50 g sugar
1 tsp. baking powder
100 g cold butter
30-40 ml milk
Preparation
Put sugar, vanilla seeds, cinnamon and cornstarch in a casserole. Add water drop by drop, stirring with a spoon. Then add stoned cherries and butter.
Heat the homogeneous batter and allow to thicken for 2 minutes, stirring frequently. Remove from the oven, let cool and distribute evenly in a buttered ovenproof dish.
Prepare the crust: Mix flour, chopped hazelnuts, sugar, baking powder and small butter cubes in a mixer and add milk drop by drop.
Distribute the crumbly mixture on the cherries and bake in the preheated oven at 180°C for 30-35 minutes.
Recipe from Il Cucchiaio d'Argento
A treasure of authentic Italian cuisine
Il Cucchiaio d'Argento is the food blog with most followers in Italy and a point of reference for passionate cooks. Il Cucchiaio d'Argento can draw on an immense collection of recipes and is divided into different topics about the world of food that range from classic recipes of the traditional Italian cuisine and new trends to reviews of Italy’s best restaurants and inspirations for our daily life.
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