Sour Cherry and Cream Cheese Cobbler

Last week Seven and I were given permission to steal as many sour cherries as we could pick…so we took our sand buckets, picked for about half an hour, and came home with a few pounds before figuring out what to do with them! I’ve never really been a cherry person, BUT – I like the flavor. Love it, actually, but as for eating them? I don’t. As in, ever. It’s the pits. Same as with grapes or watermelon, I don’t want to eat a food that requires me to concentrate on what I am chewing, and then makes me have to spit. I don’t spit. Gross. There’s just no real polite way to do it. Luckily, they have seedless grapes and watermelon these days – but no seedless wild sour cherries. I don’t have a pitter, and man do I ever wish I did. Anyone have a great recommendation for one? I’d especially love one from Amazon since I have a few bucks to spend there! Point me in the right direction! ( My fingers are still bright pink!)

Anyway, after pitting about a pound of these sour cherries, I decided on making a version of Dorie Greenspan’s Cherry Rhubarb Cobbler that we made last year (or was it the year before?) with the Tuesdays With Dorie group. On a side note – I really miss being a part of that group – but I just can’t participate like I used to thanks to all these cakes.) I must say, I changed the recipe quite a bit, but I wanted to give props where props are due! Plus, Dorie’s recipes are out of this world, and her cookbooks are worth every penny.

So, Sour Cherry and Cream Cheese Cobbler…

Yummy. The topping is divine and full of ginger, which makes the baking portion of the experience heavenly to smell. Of course, it tastes great, too! Paired with the tartness of the cherries and the tanginess of the cream cheese, we have a real winner here. I won’t even attempt to tell you how phenomenal it is warmed and served with vanilla bean ice cream!

Sour Cherry and Cream Cheese Cobbler

The Topping

• 1 1/2 cups all-purpose flour
• Zest of 1/2 lemon
• 3 tablespoons packed brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cardamom
• 6 Tablespoons Salted Butter, cut into 18 pieces
• 1/2 cup milkTo Make the topping:
  Put the flour, zest, sugar, baking powder, salt and spices into a food processor and pulse to blend. Sprinkle the butter pieces over the top, then continue to pulse until the mixture resembles breadcrumbs.
  Pour milk in slowly in and continue to pulse until it forms moist clumps and finally a ball.
  Turn out onto a very lightly floured board., then divide into about 16 balls.

  The Filling

• 1 pound pitted Sour Cherries
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• • 8 oz. cream cheese, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup sugar

  To make the filling:

  Combine the dry ingredients (1/2 cup sugar, cornstarch and ginger) then pour over the cherries. Stir from time to time while making the cream cheese filling. To make the cream cheese filling, beat the softened cream cheese until smooth, then beat in the egg until well combined. Beat in the sugar and vanilla until incorporated thoroughly.

  To Assemble the Cobbler:

  Preheat oven to 375. Butter a 9 inch square baking pan (I used a Pyrex dish). If pan appears too small, be sure to place the pan on a lined baking sheet to catch any possible spillovers.

  Pour the cherry mixture into the bottom of the pan. Using a spoon, mound heaps of the cream cheese mixture as evenly as possible over the cherries. Do not stir, but try to spread the mixture over the entire pan of cherries. No need to be perfect. Finally, place the balls of dough in rows over the top of the fillings and press down slightly.

  Bake for around 35 minutes, until dough is golden and the juices are bubbling. Allow to cool for half an hour before cutting. This is best eaten the day it is made, but will refrigerate for a couple of days. Use ice cream…you won’t be sorry!

  

  I still have sour cherries, but now I also have a few pounds of mulberries! I’ve never made anything with mulberries, so I’m asking – who has a recipe that I must try? I’m not into jam or jelly this go round…I want something to eat! Help?

  Until next time folks…have a great day!