Ingredients
- 5 1/4 pie cherries pitted
- 2 kirsch
- 190 gr flour
- 180 ml milk
- 80 ml cherry juice
- 55 gr butter
- 55 gr margarine
- 55 gr brown sugar
- 45 gr sugar
- 85 ml cream cheese
- 22 gr butter
- 20 gr tapioca
- 9 gr baking powder
- 7 gr margarine
-Whipped cream -flavored with kirsch This recipe calls for red pie cherries enhanced with a little kirsch and topped with a shortcake biscuit featuring cream cheese and chopped pecans. Preheat oven to 425^F Grease an 20 cm square baking pan or dish. In a large mixing bowl, carefully spoon together cherries, juice, brown sugar, tapioca and kirsch. Pour cherry filling into greased baking pan or dish; drizzle melted butter or margarine on top and set aside. In another large bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough forms. Spoon cream-cheese dough on top of cherry-kirsch filling to create a cobblestone effect. Bake 20 to 25 minutes or until crust is golden brown. Cool 30 minutes; then serve with kirsch-flavored whipped cream. Makes 5 or 6 servings. Source Cobbler Crusade From The Cookie Lady's Files ---End Recipe Export
