Cherry Cobbler With Shortcake Topping Recipes

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FRESH CHERRY SHORTCAKE



Fresh Cherry Shortcake image

I had a big bag of fresh Bing cherries and wanted a fresh and different dessert for the July 4th weekend. Integrating unique spices, this twist on the traditional shortcake dessert is delish.

Provided by mkecupcakequeen

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 3h5m

Yield 6

Number Of Ingredients 18

6 cups Bing cherries, pitted and halved
6 tablespoons white sugar
2 lemons, zested
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon salt
½ cup frozen butter
1 egg, beaten
½ cup cold half-and-half, or more as needed
1 egg white
1 teaspoon white sugar, or to taste
1 cup whipped cream
1 cup chopped almonds
6 cherries with stems

Steps:

  • Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
  • Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
  • Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.

Nutrition Facts : Calories 643 calories, Carbohydrate 85.1 g, Cholesterol 86.7 mg, Fat 30.6 g, Fiber 6.9 g, Protein 12.3 g, SaturatedFat 13.8 g, Sodium 556.4 mg, Sugar 45 g

BISCUIT DOUGH AND CHERRY COBBLER



Biscuit Dough and Cherry Cobbler image

Make and share this Biscuit Dough and Cherry Cobbler recipe from Food.com.

Provided by Bliss

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup unsifted flour
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/3 cup milk
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup corn oil
1 (16 ounce) can red canned sour cherries, packed in water
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon butter
1 teaspoon lemon juice
3 drops red food coloring
1/4 teaspoon almond extract
1 dash cinnamon

Steps:

  • Biscuit Dough For Cobbler: Stir together flour, sugar, baking powder, salt and nutmeg.
  • Stir in corn oil.
  • Add milk and mix well.
  • Cherry Cobbler: Drain cherries reserving 3/4 CUP juice.
  • In small saucepan, mix together juice, sugar and cornstarch.
  • Cook over medium heat, stirring constantly until mixture comes to a boil and boils one minute.
  • Stir in margarine, lemon juice and food coloring.
  • Remove from heat.
  • Add cherries.
  • Pour hot cherry mixture into 10x6x2" baking dish.
  • Then, drop biscuit dough by teaspoonfuls onto hot cherry mixture.
  • Bake in 400F oven for 20 to 30 minutes or until biscuit dough is golden.
  • Makes 6 servings.

Nutrition Facts : Calories 318.7, Fat 11.8, SaturatedFat 2.8, Cholesterol 7, Sodium 244.1, Carbohydrate 51.7, Fiber 1.2, Sugar 18.9, Protein 3.2

CHERRY COBBLER



Cherry Cobbler image

Categories     Fruit     Dessert     Bake     Cherry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

For cherry filling
1 cup sugar
1 1/2 tablespoons cornstarch
6 cups fresh or frozen pitted tart cherries (about 3 1/2 pints fresh, picked over)
1 tablespoon Frangelico or Di Saronno Amaretto
1 teaspoon vanilla
1/8 teaspoon ground allspice
For biscuit topping
5 tablespoons cold unsalted butter
1 cup all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
Accompaniment: vanilla ice cream

Steps:

  • Preheat oven to 375° F.
  • Make filling:
  • In a large heavy saucepan whisk together sugar and cornstarch. Add fresh or frozen cherries, liqueur, vanilla, and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer mixture, stirring, 2 minutes and transfer to a shallow 2-quart baking dish.
  • Make topping:
  • Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough.
  • Drop topping by rounded tablespoons onto cherry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly.
  • Serve cobbler warm with ice cream.

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Top Asked Questions

What's the best way to make a cherry cobbler?
In a large bowl, add cherries, lemon juice, cornstarch, brown sugar, white sugar, vanilla, and cinnamon. Gently toss to combine. Pour cherry mixture into skillet or 2-quart baking dish. In a medium mixing bowl, combine yellow cake mix, brown sugar, salt, and baking powder.
How to make fresh cherry shortcake with fresh cherries?
Directions Step 1 Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours. Step 2 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Step 3 Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, ...
What kind of fruit do you use to make cobbler?
This cobbler can be made with peaches, apples, cherries, or berries. Never use more than 1 quart of fruit. Only use fresh fruit for this recipe. Any variation will work! I usually do use sweetened peaches and lightly sugared berries, but this is optional. Serve warm with cream, ice cream, or whipped cream.
What's the best way to make biscuit cobbler?
Place on a foil-lined baking sheet. Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar. Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more.

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