Guest Post: Cherry Cobbler With Cheese Cream Crust Recipe

Hey y'all! Chris and I are still on vacation, and today I have a great guest post! Zully from www.foodiezoolee.com made a delicious recipe based on Traverse City, one of the places we visited in Michigan. I can't wait to make this cherry cobbler when I get home!

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When Olya was looking for a guest post while on her trip I was really excited to jump at the opportunity to share a recipe with her readers! She mentioned that she would be visiting Traverse City, which is known for producing at least 70 percent of the tart cherries in the U.S. annually! That's over 200 million pounds - and lots of cherry cobbler!

I made these cherry cobblers from scratch and I know that might seem a little daunting for some of you at first, but believe me it's very easy. They are topped with a cream cheese crust, which you can easily make in 2-3 minutes. I swear once you make my cherry filling once, you will never buy the canned stuff again.


This recipe makes 4 servings (each person gets a ramekin). Total prep time is about 10 minutes. Total cook time is 45 minutes (10 minutes for filling + 35 minutes for baking).

Ingredients:
1/2 cup + 2 tbps sugar, divided
2 tbsp cornstarch
3 cups fresh cherries
3/4 cup flour
2 tbsp salt
4 oz cream cheese, cubed
2 tbsp butter
1 tsp heavy whipping cream

For the Cherry filling: In a large saucepan, whisk together 1/2 cup sugar and cornstarch. Add cherries. Bring to a boil over medium heat, stirring often. Boil until thickened. Spoon the mixture into 6 oz ramekins (I used a set of 4).



For the Cream Cheese Crust: Preheat oven to 350º. In a bowl combine flour, 1 tbsp of sugar, and salt. Mix until combined. Add cream cheese and butter. Mix until you have a dough.

Topping your Cobblers: Roll out dough on a lightly floured surface. Use the lip of a small bowl to cut a circle for each serving. Place on tip and lightly pinch edges with your fingers. Make a few slits to vent. Brush top with cream. Sprinkle the tops with remaining tbsp of sugar.

Bake for 35 minutes or until crust is golden brown. Serve warm. Add a scoop of vanilla ice cream for a bonus treat!

Safe travels Olya and thanks so much for having me!