Mini Cherry and Aperol Cobblers

My dad and I are cherry aficionados, and each cherry season we set out in search of the most delicious recipe for the fruit. These single-serving cherry and Aperol cobblers might be our favorite yet. The cherries are cooked in the citrus bitterness of the Aperol, which enriches their flavors and creates the most incredible richness. The buttery and crunchy cobbler topping balances the delicate cherry mixture on the bottom. They make the perfect treat for a dewy summer night.

Makes 3-4 8oz ramekin cobblers.

Ingredients:

For the filling:

• 2 cups halved and pitted cherries

• 1/4 cup Aperol or Campari

• 1 Tbsp. brown sugar

• 1/2 Tbsp. cornstarch

• 1 tsp. lemon juice + lemon zest from half a lemon

• Pinch of ground cinnamon and cayenne pepper (optional, but adds great spice)

• 3 Tbsp. butter, unsalted, melted (for the ramekins)

For the topping:

• 1/2 cup flour

• 1/2 tsp. baking powder

• 1/4 cup granulated sugar

• 1/2 tsp. vanilla extract

• 3 Tbsp. butter, unsalted, melted

• 1/2 tsp. salt

• Maldon sea salt flakes to top

Directions:

1. Preheat oven to 350 degrees and coat each ramekin (I used 3) with 1 Tbsp of melted butter.

2. Cut cherries in half and remove pits. 

3. Combine brown sugar, corn starch, lemon juice, and lemon zest in a separate bowl.

4. Pour cherries into sauce pan with 1/4 cup of Aperol. Turn heat to a low simmer and add brown sugar mix.

5. Cook until nearly all of the liquid is absorbed and the cherries are coated, stirring occasionally to avoid fruit sticking to the pan (6-10 minutes).

6. Remove from heat and let sit while making the topping.

7. Combine flour, baking powder, sugar, and salt and whisk. Add vanilla and melted butter until clumps form. 

8. Spoon cherry mixture into each of the ramekins (which should be already filled with melted butter). 

9. Add crumbly topping to the ramekins and bake for ~30 minutes or until tops are golden brown.