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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.
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easy
 

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
 
Print recipe

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 Cucchiaio d'Argento

Tesoro dell’autentica cucina italiana
 
 

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Post the picture on Instagram under #melavalvenosta!