Instead of one big dish of cobbler, I divided the recipe into 8 individual 250mL wide-mouth mason jars. I can bake, transport, and serve directly! I can't stop staring at the beautiful layers with jewel-tone sweet cherries at the bottom and tender almond butter cake at the top baked to golden. Picnic anyone?
Recipe from David Lebovitz's Ready For Dessert with only minor adaptation. I used buttermilk instead of whole milk. I did not have enough butter so I added a drizzle of walnut oil to make up for lost volume. Read more at Dessert By Candy.