Cherry-cream-cheese cobbler

Yield: 9 servings

Measure Ingredient
5¼ cup Pie cherries pitted, drained
⅓ cup Cherry juice from can
¼ cup Brown sugar
1½ cup Flour
2 teaspoons Baking powder
3½ tablespoon Sugar
3 ounces Cream cheese softened
2 tablespoons Tapioca
2 tablespoons Kirsch
1½ tablespoon Butter -=OR=- margarine
¼ cup Butter -=OR=- margarine, melted
¾ cup Milk Whipped cream flavored with kirsch



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^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.

Makes 5 or 6 servings.

Source Cobbler Crusade

From The Cookie Lady's Files --- -End Recipe Export-

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