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Cherry-cream-cheese Cobbler

Cherry Filling:
5 1/4 c Pie cherries pitted, drained
1/3 c Cherry juice from can
1/4 c Brown sugar
2 tb Tapioca
2 tb Kirsch
1 1/2 tb Butter -=OR=- 1 1/2 tb -margarine

Cream-Cheese Shortcake Crust:
1 1/2 c Flour
2 ts Baking powder
3 1/2 tb Sugar
3 oz Cream cheese softened
1/4 c Butter -=OR=- 1/4 c -margarine, melted
3/4 c Milk Whipped cream flavored with kirsch

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.

Makes 5 or 6 servings.

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