Wednesday, November 9, 2011

Cherry Limoncella Cobbler

I made this for a dinner party not too long ago and our hosts asked me to post the recipe.

Cherry Limoncella Cobbler

Filling:
4 14.5 ounce cans sour cherries packed in water; drained (this is not pie filling, but actual cherries)
1/2 cup sugar
1/4 cup Limoncella (freshly squeezed lemon juice may be substituted)
2 tablespoons cornstarch
1/2 teaspoon almond extract

Topping:
1 cup softened butter
1 cup sugar
Zest of one lemon
2 eggs
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt

In a large bowl combine all the ingredients for the filling.  Toss together to combine and pour into 9x12 baking dish.

In a small bowl combine dry ingredients and whisk together. Set aside. Beat butter approximately 30 seconds, until light and fluffy.  With mixer running, slowly add sugar to the butter, add the lemon zest and beat for another 60 seconds. Add the eggs, one at a time, beating after each addition and scraping down the bowl.  Add vanilla extract and beat until incorporated.  Slowly add the dry ingredients, mixing to just combine.  Spoon the batter over the top of the cherry filling and place in a 350 degree oven for 45 to 50 minutes.  Cool and serve with vanilla ice cream, if desired. Print Friendly and PDF

1 comment:

Natalie said...

Where's the picture? Sounds delicious. I might make this for our Thanksgiving dessert. Thanks for sharing. =)