Cherry-Cream-Cheese Cobbler
Submitted by lowel
Kirsch-spiked cherry cobbler topped with cream cheese shortcake biscuits and served with cherry brandy whipped cream. A rustic-elegant dessert in under an hour.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
1 hrsThis cobbler doesn’t just show up. It makes an entrance.
Over five cups of pitted cherries get tossed with brown sugar, tapioca, cherry juice, and a splash of kirsch for a filling that’s fruity and boozy in all the right ways.
The topping is what sets it apart: a cream cheese shortcake dough, spooned on in rustic cobblestone lumps that bake up golden and tender with a tangy richness you won’t find in a regular biscuit cobbler.
Finish each warm serving with a cloud of kirsch-flavored whipped cream and you’ve got something that belongs on a restaurant menu, not just your kitchen table.
Chef’s Tips
- Spoon the dough on top in irregular mounds. The cobblestone effect creates crispy peaks and soft centers, which is the whole point of a cobbler.
- Tapioca thickens the cherry filling without making it gummy like cornstarch can. Don’t substitute.
- Let it cool for 30 minutes before serving. The filling needs time to set slightly, and the biscuit topping firms up.
- To make kirsch whipped cream, whip heavy cream to soft peaks and fold in a tablespoon of kirsch with a touch of sugar.
Ingredients
Directions
This recipe calls for red pie cherries enhanced with a little kirsch and topped with a shortcake biscuit featuring cream cheese and chopped pecans.
Preheat oven to 425℉ (220℃).
Grease an 8-inch square baking pan or dish.
In a large mixing bowl, carefully spoon together cherries, juice, brown sugar, tapioca and kirsch.
Pour cherry filling into greased baking pan or dish; drizzle melted butter or margarine on top and set aside.
In another large bowl, combine crust ingredients.
Stir vigorously with a wooden spoon about 30 seconds until a stiff dough forms.
Spoon cream-cheese dough on top of cherry-kirsch filling to create a cobblestone effect.
Bake 20 to 25 minutes or until crust is golden brown.
Cool 30 minutes; then serve with kirsch-flavored whipped cream.
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