Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Make the Filling: In a large bowl, gently toss the pitted cherries, sugar, cornstarch, lemon juice, vanilla, almond extract, and salt until cherries are evenly coated. Pour the mixture into the prepared baking dish and spread evenly.
- Prepare the Dry Topping Mix: In a separate bowl, whisk together the flour, baking powder, sugar, salt, and almond flour.
- Cut in the Butter: Using a pastry blender or two knives, quickly cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Do not overwork.
- Form the Dough: Make a well in the centre and pour in the milk. Stir just until the mixture comes together into a shaggy dough.
- Top the Cobbler: Drop spoonfuls of the dough haphazardly over the cherry filling, leaving gaps for the fruit to bubble through. Brush the tops lightly with the beaten egg and sprinkle generously with turbinado sugar.
- Bake for 40–45 minutes. The topping should be golden brown, and the cherry juices should be thick and vigorously bubbling.
- Rest & Serve: Allow the cobbler to cool on a wire rack for at least 15–20 minutes before slicing and serving to allow the juices to set.