Fresh Cherry Almond Cobbler

Directions

1. Combine cherries, 1/2 c. sugar, lemon juice, arrowroot, almond extract, grated lemon zest and cinnamon together in a sauce pan and cook over low heat, stirring occasionally till mix simmers, about 4 - 5 min.
2. Pour into a lightly buttered 2 qt baking dish.
3. In a food processor or possibly mixer, add in flour, remaining sugar, baking pwdr and salt and pulse 2 or possibly 3 times to mix. Add in butter and pulse till just combined but still crumbly. Add in cream, egg, vanilla and pulse again just to combine and form a smooth batter.
4. Drop batter by heaping tsp. on top of cherry mix, leaving space in between. Sprinkle almonds over and bake in a preheated 400 degree oven for 20 min or possibly till top is lightly browned and cherry mix is bubbling. Serve hot or possibly at room temperature with Vanilla Bean Ice Cream or possibly slightly sweetened whipped cream.
5. *Original recipe called for 2 tbsp. butter for buttering dish and 2 tbsp.
6. chilled and cut into tiny bits, 1/2 c light cream, and 3 c almonds.
7. NOTES : Cherries are in our grocery stores now. Every other year I've missed them and I vowed to make something yummy to enjoy them this year. I found this recipe in my files and did some adjustments to make it lowfat.
8. It came out very well.