Quick Individual Cherry Cobbler

So I’m a sucker for cravings. Once I get something in my mind that’s it- I won’t rest until I’ve tasted it. That was that was the case with this cherry cobbler. Sure it’s a cheat’s version- using canned pin filling. But I craved it and the quicker I got it the better. Also lets face it- using canned filling cuts down on the stove-time involved in the making off this. If you feel so inclined, go right ahead with your favorite mix of cherries that you might use for your fillings. I’m definitely not one to dictate how you should run your kitchen.

The topping here is an adaption of a regular biscuit dough that I use to biscuit top stews and casseroles. Here I’ve slightly upped the sugar for a sweeter finish, adding in some cinnamon and oats for a more rustic dessert finish.

I love the flavor combination of cherries and almonds, thinking that it’s one of the best out there. Food trivia moment- both are linked by the compound Benzaldehyde, which is the second most popular flavor and fragrance after vanillin. Baking- educational too! (Darn! now I’m thinking I need to make a Cherry Bakewell…curse you infernal cravings!

With the use of pie filling these are so quick and easy that even making them in the current warmer weather can be justified. Plus adding a scoop of your favorite ice cream on top even more so!

Makes 4


  • 1 can 540ml (20 oz) cherry pie filling
  • 1/4 teaspoon almond extract
  • 1/4 cup toasted, flaked almonds
  • 1 cup all-purpose flour
  • 1/2 cup Jumbo rolled oats
  • 3 teaspoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • Pinch teaspoon salt
  • 4 tablespoons melted butter
  • 1/2 cup milk
  • 4 Tablespoon Turbinado sugar


  1. Butter four 0.25L ramekins
  2. In a bowl mix the pie filling and the almond extract. Divide the pie filling equally among the ramekins
  3. Sprinkle the tops of the pie filling with the toasted almond flakes. Set them aside on a foil-lined baking sheet until later
  4. Preheat oven to 375 F
  5. In a medium bowl, combine flour, oats, sugar, baking powder, cream of tartar, ground cinnamon and salt. Whisk to combine
  6. Add the melted butter and milk, stirring just until moistened. The biscuit batter will be quite thick and lumpy. Drop batter by heaping scoopfuls onto the filling
  7. Sprinkle the turbinado sugar over the biscuit dough
  8. Bake for about 20 minutes, or until biscuits are browned and filling is hot and bubbly
  9. Leave to cool for about 5 minutes. Serve and enjoy!

Amaretto Coconut Macaroons

It’s National Macaroon Day! So let’s celebrate these li’l nuggets of sweet coconutty goodness in all their chewy, toasty glory! These are fantastic treats which can have a universal appeal since they are in effect gluten-free. Any leavening required is done via the addition of whipped egg whites.

Speaking of additions in this recipe I’ve included a gentle tipple of almond liqueur in a reference to the cookies almond based begins. I also find that the combination of coconut and almond works really well. Think of these as a pimped up version of the fondly loved Almond Joy or Bounty bars for the grown-ups!

Don’t get me wrong – these also taste great without the addition of the alcohol. The added benefit being you can get the kids involved in the making of and then reward them for their efforts. It’s smiles all round!

Amaretto Coconut Macaroons #recipe

Makes average 21


  • 4 cups sweetened shredded coconut
  • 1 can (300ml) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons almond liqueur
  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar

To Finish

  • Whole almonds, blanched and toasted
  • 1 cup chocolate chips, melted


  1. Preheat your oven to 325 degrees F
  2. Combine the coconut, condensed milk, vanilla and almond liqueur a large bowl. Mix well
  3. Whip the egg whites and cream of tartar on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks
  4. Carefully fold the egg whites into the coconut mixture
  5. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch cookie scoop, or 2 teaspoons
  6. Press an almond into the top of each macaroon mound
  7. Bake for 25, until golden brown. Remove from the oven and leave to cool on tray for 5 minutes before peeling to remove. Place on a rack and leave to cool fully
  8. When fully cooled dip the base of each macaroon into the melted chocolate. Leave to set, upside down (chocolate side up) on a cooling rack

Blueberry & Almond Maple Fudge

Think of this as a pimped up Fruit & Nut bar. For me the recipe brings to mind a stroll through the woods and spying all the wild bounty. In fact, if I were anyone else, a foraging trip. Crunchy toasted almonds give a wonderful textural contrast to the smooth, creamy fudge studded with blueberry flavor. Being dried their flavor is that little bit more concentrated and works really well to provide pops of berry to counter the fudge becoming too cloying. As for the maple syrup? Well, IMO everything tastes better with maple syrup!

By the way- a date for your diary? May 12th is Nutty Fudge Day. There you have it- a perfect reason to try this recipe!

Blueberry & Almond Maple Fudge #recipe

Makes 24 pieces


  • 2 ¼ cups good quality maple syrup
  • 1 cup evaporated milk
  • ¼ cup salted butter, cut into pieces
  • ¼ cup dried blueberries
  • ¼ cup whole almonds, toasted


  1. Line the bottom and sides of a 8″x 8″ x (at least) 2″ deep pan with baking parchment, leaving about 2” overhang on both the long sides
  2. In a large, heavy saucepan bring the maple syrup to a boil over medium heat; simmer for 5 minutes, making sure to keep a very close watch as the syrup can rise quite a lot as it boils. If it starts to rise, lift the pan off the heat for a few seconds to allow the syrup to drop
  3. After 5 minutes, pour in the evaporated milk and without stirring (but you can swirl the pan) bring the mixture back to the boil, be careful in case it bubbles and rises again, and let it simmer until it reaches 236°F (Soft Ball stage) on a candy thermometer. This usually takes about 20 minutes. It may be tempting to walk away but DON’T!
  4. As soon as the mixture reaches that temperature, carefully remove the pan from the heat. Add the butter pieces to the pot but do not stir it in. Let the mixture cool for about 6 minutes
  5. Carefully transfer the mixture a stand mixture bowl, scraping using heat-proof spatula and using the paddle attachment beat for about 6-7 minutes on high speed, until the sugar mixture gets thicker and lighter in color. It may look like it has crystalized, or separated, but beat on nonetheless
  6. After the mixing time has passed fold in the dried blueberries and almonds
  7. Transfer the fudge to the prepared pan, spreading to the edges. You may need to work quickly here as the fudge will start to the firm up
  8.  Transfer to the fridge until completely set, about 2 to 3 hours
  9. Lift the fudge from the pan and cut into squares with a sharp knife. Dipping the knife into hot water and wiping dry between cuts helps to get smooth, clean cuts. The number of pieces will depend on the size of your cuts. I usually get 21-24 pieces
  10. Store in a cool dry place in an airtight container for up to two weeks. Best served at room temperature