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    You are in: Home / Recipes / Cherry Cobbler With Shortcake Topping Recipe
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    Cherry Cobbler With Shortcake Topping

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Petdrwife's Note:

    This recipe is courtesy of Wolfgang Puck and GMA. It looked so yummy and he said you could use blackberries, peaches or any kind of seasonal fruit. The cast seemed to enjoy it.

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    Units: US | Metric

    For the shortcake topping

    For the filling and garnish


    1. 1
    2. 2
      Start with the shortcake topping:.
    3. 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. 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. 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. 6
      Gather the dough together and transfer to a lightly floured work surface.
    7. 7
      With a lightly floured rolling pin, gently press or roll out the dough to an 8-inch by 8-inch square.
    8. 8
      With a large, sharp knife or pastry trimmer, neatly trim the edges of the square; then, cut it into 9 equal squares.
    9. 9
      Line a baking sheet with parchment paper, transfer the squares to the baking sheet.
    10. 10
      Refrigerate at least 30 minutes or until needed.
    11. 11
      Now move on to the fruit filling.
    12. 12
      Preheat the oven to 375 degrees F. while you make the filling.
    13. 13
      In a medium bowl, stir together the cherries, honey, brown sugar, and cinnamon.
    14. 14
      Dissolve the cornstarch in the lemon juice and Kirsch, and stir into the cherry mixture. Mix thoroughly.
    15. 15
      Grease an 8 x 8 x 2-inch baking pan or a 2-quart baking dish with the soft butter.
    16. 16
      Spoon the fruit mixture into the buttered pan.
    17. 17
      Dot its surface with the chilled butter.
    18. 18
      Arrange the chilled shortcake squares neatly on top of the filling in the pan.
    19. 19
      Brush the shortcake with the heavy cream and sprinkle with the granulated sugar.
    20. 20
      Bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes.
    21. 21
      Remove from the oven and let it to settle at room temperature for at least 10 minutes.
    22. 22
      To serve:.
    23. 23
      Use a large spoon to transfer each square of shortcake and the filling beneath it to individual dessert plates.
    24. 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. 25
      Add a scoop of ice cream for each guest who would like one, and serve.

    Ratings & Reviews:

    • on November 12, 2006


      This was good - I was intimidated at first, but it turned out pretty well. I never was a big cobbler fan - and I'm still not, but my Mom who is loved this!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cherry Cobbler With Shortcake Topping

    Serving Size: 1 (328 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 666.8
    Calories from Fat 277
    Total Fat 30.8 g
    Saturated Fat 19.0 g
    Cholesterol 93.4 mg
    Sodium 335.6 mg
    Total Carbohydrate 96.0 g
    Dietary Fiber 4.0 g
    Sugars 52.7 g
    Protein 6.3 g

    The following items or measurements are not included:


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