Cherry-Cream-Cheese Cobbler Recipe

ingredients

CHERRY FILLING
5 1/4 cups pie cherries, pitted, drained
1/3 cup cherry juice from can
1/4 cup brown sugar
2 tablespoons tapioca
2 tablespoons kirsch
1 1/2 tablespoon butter

CREAM-CHEESE SHORTCAKE CRUST
1 1/2 cup flour
2 teaspoons baking powder
3 1/2 tablespoons sugar
3 ounces cream cheese, softened
1/4 cup butter, melted
3/4 cup milk
whipped cream flavored with kirsch

directions

Preheat oven to 425 degrees F. 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.

nutrition data

Nutritional data has not been calculated yet.

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