Cherry Cobbler With Shortcake Topping Recipes

Steps:

• Preheat oven to 400. Melt butter in microwave safe bowl. Stir together milk, sugar, Bisquick, vanilla and butter. Pour batter in 9 x 9 inch glass dish. Pour cherry pie filling in and press down gently with spoon so that most of the filling is covered with your batter. Bake for 45 minutes to 1 hour. IMPORTANT - As soon as the cobbler is done cooking place on towel inside refrigerator and cool for at least 4 hours. This step is very important for your crust to turn out buttery.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Mix milk, 3/4 cup sugar, baking mix, butter, cinnamon, and nutmeg together in a large bowl. Pour batter into the prepared baking dish.
• Mix remaining 1/2 cup sugar with cherries in a bowl. Spoon on top of the batter in the baking dish.
• Bake in the preheated oven until golden brown, 45 to 50 minutes.

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.

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.