~ WHERE RARE COFFEE MEETS RUSTIC COMFORT ~
At Funnel Mill, we believe the finest ingredients deserve to shine beyond the cup. This Milan Espresso Cherry Cobbler brings together the deep, complex notes of our dark roast with the natural sweetness of peak-season cherries — the result is a dessert that's as layered and intentional as the coffee we source.
Ingredients:
Cherry Filling
- 4 cups fresh or frozen dark cherries, pitted
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- ½ cup brewed Funnel Mill Milan espresso (cooled)
- 1 tsp pure vanilla extract
- Pinch of sea salt
Biscuit Topping
- 1½ cups all-purpose flour
- 3 tbsp granulated sugar
- 1½ tsp baking powder
- ¼ tsp fine sea salt
- 6 tbsp cold unsalted butter, cubed
- ½ cup heavy cream
Espresso Glaze
- ½ cup powdered sugar
- 2–3 tbsp brewed Funnel Mill Milan espresso (cooled)
- Pinch of flaky sea salt for finishing
Instructions:
- Preheat your oven to 375°F (190°C). Lightly butter a 9-inch cast iron skillet or baking dish.
- Make the filling. In a large bowl, toss cherries with sugar, cornstarch, brewed Milan espresso, vanilla extract, and sea salt until evenly coated. Pour into the prepared skillet.
- Make the biscuit topping. In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in heavy cream just until a shaggy dough forms — do not overmix.
- Top the cobbler. Drop spoonfuls of biscuit dough over the cherry filling, leaving some gaps for the filling to bubble through.
- Bake for 38–42 minutes, until the topping is deep golden brown and the cherry filling is bubbling at the edges.
- Drizzle the glaze. Whisk powdered sugar with brewed espresso until smooth. Drizzle over the warm cobbler and finish with a pinch of flaky sea salt.
- Rest for 10 minutes before serving.
☕ Funnel Mill Pairing Tip
Serve alongside a freshly pulled shot of our Ethiopia Guji Suke Quto — the bright fruit notes echo the cherries beautifully and cut through the richness of the biscuit topping.