Cherry Cream Cheese Cobbler


I had a bag of fresh cherries that needed to be used ASAP. I thought of making cupcakes, but I was looking to make something different. I turned to the Facebook group I created (Edible Reflections Food Group) and simply asked for ideas. A dear friend shared Courtney Luper’s Strawberry Cream Cheese Cobbler recipe.

I guess it’s true…Ask and you shall receive! LOL

I have to admit that while making this recipe I wasn’t sure how it would turn out. It just didn’t look pretty. Don’t judge the cake (cobbler in this case) by its recipe? I could go with that. Just go for it and hope for the best. In the end, I was pleasantly surprised.

This week this post is dedicated to a wonderful blogger who unfortunately is no longer with us, Selma from Selma’s Table. She has been an inspiration to many bloggers and active contributor to Fiesta Friday. In her honor, many across the world are cooking/baking with her in mind.

After a lot of patience, I was able to finally cut into this cobbler. I do have to say it was delicious!

Yummy looking. Isn't it?

Yummy looking. Isn’t it?

Below is the recipe with the adjustments I made. 🙂

Cherry Cream Cheese Cobbler

  • Servings: 10-12
  • Difficulty: easy
  • Print

Ingredients:
1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts pitted cherries
4 oz cream cheese, cut into small pieces.

Preparation:
1- Preheat oven 350° degrees Fahrenheit.
2- Using a hand-held citrus squeezer, gently squeeze 1 cherry at a time to remove the pit. (Yes, this will take a little while and make sure you’re wearing an apron!).
3- Melt butter and pour into 9 x 13 inch glass baking dish.
4- In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
5- Add the cherries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over the cherries.
6- Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)

Note: Mine was done in 40 minutes. Make sure you’re keeping an eye on it on the last 10 minutes of baking.

Enjoy, Bon Appétit, Buen Provecho!                                                                     EdibleReflections.com

If you’ve never made anything like this, try it! It’s absolutely easy and delicious.
Let me know what fruit you made and how it turned out. I’d love to hear from you.

Have a fantastic day,

Ili 🙂

12 Comments

  1. Angie says:

    Hi Ili, your cherry cobbler looks delicious and reminds me that I still have lots of cherries needing to be used up. So your recipe comes in handy at the right time 🙂

    I’m not sure you knew that Fiesta Friday #77 is designated as a special tribute to Selma@Selma’s Table. We’re asking that everyone mentions Selma in their posts as well as linking to her blog. Would you please add that to your post? Thanks so much, dear! XOXO

    Liked by 1 person

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