Cherry-Almond Sugar Cookie Cobbler

 Easy elegance is what this dessert is all about. Dark, sweet cherries get baked under an almond-sugar cookie crust and served with a warm vanilla cream sauce for a cobbler that brings the best of summer to the table, any time of the year. That’s right, this recipe is made with frozen sweet cherries and utilizes a couple of other clever shortcuts—the “easy” part! There’s no pitting involved when you use frozen cherries and the sugar cookie crust starts with Betty’s quick mix. Folding cream cheese and chopped almonds into the sugar cookie dough makes them extra moist and flavorful, but the best part is that this crust doesn’t need to be rolled out. Just drop balls of cookie dough on top of the cherries, and you’ll be ready to bake. There’s always time for dessert with this recipe at the ready!



Ingredients

Topping

  • 1
    pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2
    cup butter, softened
  • 2
    oz (from 8-oz package) cream cheese, softened
  • 1
    egg
  • 1/2
    cup coarsely chopped almonds

Filling

  • 1 1/4
    cups granulated sugar
  • 1/4
    cup cornstarch
  • 8
    cups frozen dark sweet cherries, thawed
  • 1
    teaspoon almond extract
  • 1
    tablespoon coarse sparkling sugar

Vanilla Sauce

  • 1/3
    cup granulated sugar
  • 4
    teaspoons cornstarch
  • 1 1/2
    cups half-and-half
  • 2
    tablespoons butter
  • 1
    teaspoon vanilla

Steps

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2 In large bowl, stir cookie mix, 1/2 cup softened butter, the cream cheese and egg until soft dough forms. Stir in almonds. Set aside.


3 In 4-quart saucepan, mix 1 1/4 cups granulated sugar and 1/4 cup cornstarch. Stir in cherries. Cook over medium-high heat 10 to 12 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some cherries will show). Sprinkle coarse sparkling sugar on tops of cookie dough.



    4  Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubby. Cool 15 minutes before serving.

    5 Meanwhile, in 1-quart saucepan, mix 1/3 cup granulated sugar and 4 teaspoons cornstarch. Stir in half-and-half until smooth. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until slightly thickened. Remove from heat; stir in butter and vanilla. Keep warm until ready to serve.

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