Cherry-Almond Breakfast Cobbler

Ingredients

• 1 cup rolled oats
• 0.75 cups blanched super-fine almond flour
• 0.25 cups flax meal
• 0.5 cups sliced almonds
• 1 teaspoon ground cinnamon
• 0.5 teaspoons baking soda
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.25 teaspoons ground nutmeg
• 0.25 cups unsalted butter , melted and cooled
• 0.25 cups plain whole-milk Greek yogurt
• 0.25 cups pure maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 0.25 teaspoons almond extract

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.

2. 2

   Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.

3. 3

   Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.

4. 4

   Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.

5. 5

   Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.

6. 6

   Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.