Cherry-Cream-Cheese Cobbler
Yield
6 servingsPrep
20 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cherry filling | |||
| 5 ¼ | cups |
cherries
pitted, drained |
*
|
| ⅓ | cup |
cherry juice
|
* |
| ¼ | cup |
brown sugar
|
*
|
| 2 | tablespoons |
tapioca
|
|
| 2 | tablespoons |
kirsch (cherry brandy)
|
*
|
| 1 ½ | tablespoons |
butter
|
|
| Creamcheese shortcake crust | |||
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 3 ½ | tablespoons |
sugar
|
|
| 3 | ounces |
cream cheese
softened |
|
| ¼ | cup |
butter
melted |
|
| ¾ | cup |
milk
|
|
| 1 | x |
whipped cream
flavoured with kirsch |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cherry filling | |||
| 1.2 | l |
cherries
pitted, drained |
*
|
| 79 | ml |
cherry juice
|
* |
| 59 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
tapioca
|
|
| 3E+1 | ml |
kirsch (cherry brandy)
|
*
|
| 23 | ml |
butter
|
|
| Creamcheese shortcake crust | |||
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 53 | ml |
sugar
|
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 59 | ml |
butter
melted |
|
| 177 | ml |
milk
|
|
| 1 | x |
whipped cream
flavoured with kirsch |
*
|
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.
