Title: Cherry-Cream-Cheese Cobbler
Categories: Dessert Both
Yield: 9 Servings

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

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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