Cherry Cobbler With Shortcake Topping Recipes

CHERRY COBBLER WITH SHORTCAKE TOPPING

Steps:

• Directions:
• Start with the shortcake topping:.
• Put the cake flour, sugar, baking powder, and salt into a food processor fitted with the stainless-steel blade; turn the machine on and off a few times to combine.
• Add the chilled butter and pulse the machine several times until the butter is chopped up into small pieces the size of gravel.
• With the motor running, pour the cream through the feed tube; stop processing the moment the dough barely begins to form a ball.
• Gather the dough together and transfer to a lightly floured work surface.
• With a lightly floured rolling pin, gently press or roll out the dough to an 8-inch by 8-inch square.
• With a large, sharp knife or pastry trimmer, neatly trim the edges of the square; then, cut it into 9 equal squares.
• Line a baking sheet with parchment paper, transfer the squares to the baking sheet.
• Refrigerate at least 30 minutes or until needed.
• Now move on to the fruit filling.
• Preheat the oven to 375 degrees F. while you make the filling.
• In a medium bowl, stir together the cherries, honey, brown sugar, and cinnamon.
• Dissolve the cornstarch in the lemon juice and Kirsch, and stir into the cherry mixture. Mix thoroughly.
• Grease an 8 x 8 x 2-inch baking pan or a 2-quart baking dish with the soft butter.
• Spoon the fruit mixture into the buttered pan.
• Dot its surface with the chilled butter.
• Arrange the chilled shortcake squares neatly on top of the filling in the pan.
• Brush the shortcake with the heavy cream and sprinkle with the granulated sugar.
• Bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes.
• Remove from the oven and let it to settle at room temperature for at least 10 minutes.
• To serve:.
• Use a large spoon to transfer each square of shortcake and the filling beneath it to individual dessert plates.
• Spoon some powdered sugar into a fine meshed sieve held over the cobbler and tap the side of the sieve to dust each portion.
• Add a scoop of ice cream for each guest who would like one, and serve.

CHERRY COBBLER II

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

FRESH CHERRY SHORTCAKE

Steps:

• Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
• Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
• Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.