Cherry-Almond Sugar Cookie Cobbler

 


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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