Cherry Cobbler With Shortcake Topping

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 cups cake flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter (chilled, cut into small chunks)
• 3/4 cup heavy cream
• 2 lbs fresh cherries (pitted)
• 1/4 cup clover honey
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 2 tablespoons kirsch
• 1 tablespoon unsalted butter (softened)
• 2 tablespoons unsalted butter (chilled, cut into small pieces, plus butter for the pan)
• 2 tablespoons heavy cream
• 2 tablespoons sugar

Recipe

recipe

• 1 directions:
• 2 start with the shortcake topping:.
• 3 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.
• 4 add the chilled butter and pulse the machine several times until the butter is chopped up into small pieces the size of gravel.
• 5 with the motor running, pour the cream through the feed tube; stop processing the moment the dough barely begins to form a ball.
• 6 gather the dough together and transfer to a lightly floured work surface.
• 7 with a lightly floured rolling pin, gently press or roll out the dough to an 8-inch by 8-inch square.
• 8 with a large, sharp knife or pastry trimmer, neatly trim the edges of the square; then, cut it into 9 equal squares.
• 9 line a baking sheet with parchment paper, transfer the squares to the baking sheet.
• 10 refrigerate at least 30 minutes or until needed.
• 11 now move on to the fruit filling.
• 12 preheat the oven to 375 degrees f. while you make the filling.
• 13 in a medium bowl, stir together the cherries, honey, brown sugar, and cinnamon.
• 14 dissolve the cornstarch in the lemon juice and kirsch, and stir into the cherry mixture. mix thoroughly.
• 15 grease an 8 x 8 x 2-inch baking pan or a 2-quart baking dish with the soft butter.
• 16 spoon the fruit mixture into the buttered pan.
• 17 dot its surface with the chilled butter.
• 18 arrange the chilled shortcake squares neatly on top of the filling in the pan.
• 19 brush the shortcake with the heavy cream and sprinkle with the granulated sugar.
• 20 bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes.
• 21 remove from the oven and let it to settle at room temperature for at least 10 minutes.
• 22 to serve:.
• 23 use a large spoon to transfer each square of shortcake and the filling beneath it to individual dessert plates.
• 24 spoon some powdered sugar into a fine meshed sieve held over the cobbler and tap the side of the sieve to dust each portion.
• 25 add a scoop of ice cream for each guest who would like one, and serve.