Fresh Cherry Cobbler

By carvalhohm

Ingredients

• For the topping:
• 2 cups cake flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small chunks
• 3/4 cup heavy cream
• For the filling:
• 2 pounds fresh cherries, pitted
• 1/4 cup honey, mild flavored such as clover or orange blossom
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 2 tablespoons Kirsch (I used my DIY strawberry vodka)
• 1 tablespoon unsalted butter, softened
• 2 tablespoons unsalted butter, chilled and cut into small pieces, plus butter for the pan
• 2 tablespoons heavy cream
• 2 tablespoons sugar
• Powdered sugar for dusting
• Good-quality vanilla ice cream for serving (optional)

Details

Adapted from tideandthyme.com

Preparation

Step 1

Make the shortcake topping. Put the cake flour, sugar, baking powder, and salt into a food processor fitted with the stainless steel blade; pulse a few time 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.

With a lightly floured rolling pin, gently press or roll out the dough to an 8-inch square. With a sharp knife, neatly trim the edges of the square, then cut it into 8 equal squares. Line a baking sheet with parchment paper, transfer the squares to the baking sheet, and refrigerate at least 30 minutes, or until needed.

Pre-heat the oven to 375. 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 and 8×8 baking dish with soft butter. Pour the fruit mixture into the buttered pan. Dot the surface with the chilled butter.

Arrange 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 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 an individual dessert plate. Dust with powdered sugar, and top with a scoop of vanilla ice cream if desired.