Recipe

Cherry Cobbler With Shortcake Topping Recipe

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Ingredients

1/2 tsp salt .
2 tsps baking powder .
2 tbsps kirsch .
6 tbsps unsalted butter (chilled, cut into small chunks) .
1/4 c sugar .
2 lbs fresh cherries (pitted) .
2 c cake flour .
2 tbsps sugar .
2 tbsps heavy cream .
1/4 tsp ground cinnamon .
For the shortcake topping .
1/4 c brown sugar .
3/4 c heavy cream .
2 tbsps lemon juice .
1 tbsp cornstarch .
1/4 c clover honey .
For the filling & garnish .
1 tbsp unsalted butter (softened) .
2 tbsps unsalted butter (chilled, cut into small pieces, plus butter for the pan)

Directions

Step #1 Directions: Start with the shortcake topping:.
Step #2 Put the cake flour, sugar, baking powder, & salt into a food processor/blender fitted with the stainless-steel blade; turn the machine on & off a few times to mix.
Step #3 Add the chilled butter & pulse the machine several times until the butter is sliced up into small pieces the size of gravel.
Step #4 With the motor running, pour the cream through the feed tube; stop processing the moment the dough barely begins to form a ball.
Step #5 Gather the dough together & transfer to a lightly floured work surface.
Step #6 With a lightly floured rolling pin, carefully press or roll out the dough to an 8-inch by 8-inch square.
Step #7 With a large, neatly trim the edges of the square; then, sharp knife or pastry trimmer, cut it into 9 equal squares.
Step #8 Line a baking sheet with parchment paper, transfer the squares to the baking sheet.
Step #9 Refrigerate at least 30 mins or until needed.
Step #10 Now move on to the fruit filling.
Step #11 Preheat the oven to 375 degrees F.
Step #12 while you make the filling.
Step #13 In a medium bowl, stir this together the cherries, honey, brown sugar, & cinnamon.
Step #14 Dissolve the cornstarch in the lemon juice & Kirsch, & stir in theto the cherry mixture.
Step #15 Mix thoroughly.
Step #16 Grease an 8 x 8 x 2-inch baking pan or a 2-quart baking dish with the soft butter.
Step #17 Spoon the fruit mixture into the buttered pan.
Step #18 Dot its surface with the chilled butter.
Step #19 Arrange the chilled shortcake squares neatly on top of the filling in the pan.
Step #20 Brush the shortcake with the heavy cream & sprinkle with the granulated sugar.
Step #21 Bake in the preheated oven until the shortcake is golden brown & the fruit is bubbly, 35 to 40 mins.
Step #22 Remove from the oven & let it to settle at about room temp for at least 10 mins.
Step #23 To serve:.
Step #24 Use a large spoon to transfer each square of shortcake & the filling beneath it to individual dessert plates.
Step #25 Spoon some powdered sugar into a fine meshed sieve held over the cobbler & tap the side of the sieve to dust each portion.
Step #26 Add a scoop of ice cream for each guest who would like one, & serve.
Enjoy the Cherry Cobbler With Shortcake Topping recipe

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Cherry Cobbler With Shortcake Topping Recipe

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