Best Orange Cherry Cobbler Recipes

Cherry Orange Cobbler image

Provided by Sydney Mike

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (21 ounce) can cherry pie filling
1 (11 ounce) can mandarin orange sections, undrained
2/3 cup all-purpose flour
4 teaspoons granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons unsalted butter, cold
1 egg, slightly beaten
2 tablespoons whole milk
2 tablespoons granulated sugar
1/4 teaspoon cinnamon

Steps:

Preheat oven to 400 degrees F.
In medium saucepan, combine cherry pie filling & oranges, & bring to boil, then reduce heat to simmer & keep hot.
Whisk together flour, sugar, baking powder & salt, then cut in butter until coarse.
Whisk together the egg & milk, then add to flour mixture, stirring just to moisten.
Pour hot filling into a 1.5 or 2 quart baking dish.
Immediately spoon on the biscuit topping in 6 mounds.
Combine the 2 tablespoons of sugar & cinnamon, & sprinkle over the biscuits.
Bake 20 minutes, until browned.
Serve warm.

Nutrition Facts : Calories 290, Fat 7, SaturatedFat 4, Cholesterol 46.8, Sodium 145.1, Carbohydrate 54.4, Fiber 1.4, Sugar 15.4, Protein 3.3

Cherry-Orange Cobbler image

Provided by Janie Hibler

Yield Serves 8

Number Of Ingredients 9

8 cups pitted fresh sweet cherries (about 4 pounds) or frozen
1 3/4 cups all purpose flour
3/4 cup plus 3 tablespoons sugar
3 teaspoons grated orange peel
2 teaspoons fresh lemon juice
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg
3 tablespoons orange juice
1/4 teaspoon salt

Steps:

Preheat oven to 400°F. Mix cherries, 1/4 cup flour, 3/4 cup sugar, 2 teaspoons orange peel and lemon juice in large bowl. Transfer mixture to 8-inch square glass baking dish.
Combine 1 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon peel, butter, egg, orange juice and salt in processor. Using on/off turns, process until clumps form. Turn out onto floured surface to 11-inch square. Place atop filling. Fold edges over, forming double thick edge. Crimp edge. Sprinkle with 1 tablespoon sugar. Cut vents in crust to allow steam to escape.
Bake until juices bubble and crust is golden, about 50 minutes. Serve warm or at room temperature.

Orange-Cherry Cobbler image

Yield Serves 4

Number Of Ingredients 12

1 large orange
1 lemon
1 cup sugar
1 16-ounce bag frozen pitted sweet cherries, thawed
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1 teaspoon fresh lemon juice
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup chilled whipping cream

Steps:

Position rack in center of oven and preheat to 400°F. Using vegetable peeler, remove peel (colored part only) from orange and 1/2 of lemon in strips. Place peel and sugar in processor and process until peel is finely minced and sugar is moist, about 2 minutes.
Combine 1/2 cup orange sugar, cherries, orange juice concentrate, cornstarch, cinnamon and lemon juice in large bowl. Let stand 10 minutes. Transfer cherry mixture to 9-inch-diameter cake pan with 1 3/4-inch-high sides. Bake until mixture begins to simmer and thicken, about 15 minutes.
Meanwhile, combine flour, baking powder and salt in medium bowl. Mix in 1/2 cup orange sugar. Gradually pour cream over dry ingredients, tossing until moist clumps form. Gently combine to form dough. Press dough out on lightly floured surface to 6- to 7-inch-diameter round. Cut into 6 wedges. Transfer wedges to top of hot cherry mixture, spacing slightly apart. Bake until biscuits are golden brown and tester inserted in center comes out clean, about 25 minutes. Serve hot.