Cherry-Cream-Cheese Cobbler

Recipe Ingredients

		Cherry Filling
5 1/4 cups	328g / 11oz	Pie cherries - pitted, drained
1/3 cup	78ml	Cherry juice - from can
1/4 cup	40g / 1.4oz	Brown sugar
2 tablespoons	30ml	Tapioca
2 tablespoons	30ml	Kirsch
1 1/2 tablespoons	22ml	Butter -=or=-
1 1/2 tablespoons	22ml	- margarine
		Cream Cheese Shortcake Crust
1 1/2 cups	93g / 3.3oz	Flour
2 teaspoons	10ml	Baking powder
3 1/2 tablespoons	52ml	Sugar
3 oz	85g	Cream cheese - softened
1/4 cup	49g / 1.7oz	Butter or margarine - melted
3/4 cup	177ml	Milk - whipped cream
		With kirsch

Recipe Instructions

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 425F 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.

Source:
Cobbler Crusade

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