Best Orange Cobbler Recipes

RHUBARB & STRAWBERRY COBBLER WITH ORANGE CREAM

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
• To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
• Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.

CHERRY ORANGE COBBLER

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.

PLUM, ORANGE & ALMOND COBBLER

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix plums, sugar, 1 tbsp flour and cinnamon in a large baking dish. Splash over the orange juice, cover with foil, then bake for 30 mins until the fruit has softened.
• Mix the ground almonds, zest and flour with the salt and baking powder in a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop. The mix should be stiffish but spoonable.
• Take the plums from the oven, uncover, then top with 6 big spoonfuls of batter. Scatter with flaked almonds and a little sugar. Bake for 30-35 mins until topping is golden and the fruit bubbles underneath. Scatter with more caster sugar to serve.

CHERRY-ORANGE COBBLER

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.

APPLE CRANBERRY ORANGE COBBLER

Steps:

• Preheat oven to 400°F Coat a 3 quart casserole dish with non-stick cooking spray.
• To prepare fruit mixture, combine the 1/2 cup sugar, orange juice, water, spice, and cranberries in a saucepan. Bring to a boil, stir occasionally. Reduce heat; simmer 10 minutes or until cranberries pop and mixture is slightly thick. Cool slightly; stir in apples and rum extract. Spoon fruit mixture into the 3-quart casserole dish.
• To prepare topping, in a small bowl, combine flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in margarine using a pastry blender (or 2 knives) until mixture resembles coarse meal. Combine buttermilk and rind and add to the flour mixture. Stir just until moistened.
• Spoon topping into 8 equal portions over fruit mixture. Sprinkle topping with 2 tsp sugar.
• Bake at 400F for 35 minutes or until filling is bubbling and topping is golden brown.

BLOOD ORANGE SHERRY COBBLER

Steps:

• Combine the sugar with 1/2 cup water in a small saucepan. Heat together, stirring, until the sugar dissolves, then turn off the heat and let cool completely.
• Slice half of the blood orange into wheels. Reserve 2 wheels for garnish. Muddle the remaining orange wheels with 1 sprig mint and 1/2 ounce simple syrup in a glass shaker (save the remainder for another use). Juice the remaining half of the orange, adding the juice to the shaker. Add the sherry and shake. Strain into a highball glass filled to the top with ice. Garnish with the remaining mint and the wheels of blood orange.

ORANGE COBBLER

Steps:

• In a saucepan, combine sugar and cornstarch. Stir in water, marmalade and orange juice concentrate. Cook and stir over medium-low heat until thickened. Stir in the butter until melted. Pour into a greased 1-qt. baking dish. , In a bowl, combine biscuit mix and nutmeg; stir in milk just until moistened. Drop by tablespoonfuls over orange mixture. Bake, uncovered, at 400° for 20-25 minutes or until topping is golden brown. Serve warm over ice cream.

ORANGE-CHERRY COBBLER

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.

BLUEBERRY ORANGE COBBLER

Steps:

• Heat oven to 425°F; spray 10-inch deep dish pie plat with non-stick cooking spray.
• In bowl, toss together blueberries, maple sugar, orange juice, and vanilla. Let stand 15 minutes.
• Pour into pie dish and bake 12 minutes.
• In separate bowl, whisk together flour, baking powder, salt, and sugar. Grate frozen butter over flour mixture and stir. Add orange juice and loosely blend. Do not overmix.
• Spoon dollops batter over baked blueberries. Sprinkle with sugar.
• Bake 10-15 minutes until top is golden and fruit is bubbly.

ZESTY ORANGE BIRTHDAY PEACH COBBLER

Steps:

• PREHEAT OVEN TO 375 DEGREES F. Peel and slice peaches into a large bowl. Add lemon juice and stir, this prevents them from turning dark.
• Cut the orange into 8's then pulverize in a food processor.
• Now add the pulverized orange in with the peaches, and stir using a large spoon. Also add in the lemonade or fruit punch. NOTE: the fruit punch is a very pale pink color, and does not alter the color of the peaches. I WANTED THE COBBLER TO HAVE MORE LIQUID THAN A PEACH PIE, that is why I added it.
• These are the main spices that I used, the Vietnamese Cinnamon has a very distinct and unique aroma and flavor, to elevate the flavor of the peaches, if you do not have it, you can use regular cinnamon.
• Combine both sugars, & salt with the spices and corn starch then stir to blend together. NOTE YOU CAN USE ALL WHITE SUGAR IF DESIRED OR ALL BROWN, WHICH EVER YOU PREFER. BROWN SUGAR GIVES THE COBBLER A MORE CARAMEL COLOR.
• Now pour the dry mixture over the peaches and stir to blend well together, this should yield you about 8 cups of fruit mixture.
• Add peaches to a medium size saucepan over medium heat, and bring to a simmer and stir until mixture just begins to thicken. Remove from heat, and add butter, then stir until butter melts. Now add in vanilla Bean paste or extract and stir till blended together.
• Spray a 9X12 size casserole dish with non stick cooking spray. Set aside till needed.
• If you like a crusty cobbler as I do, you can add a bottom crust to the bottom of the dish, then pour in half of the peaches, and cut wide strips of pastry dough and place over peach filling to cover, then place in preheated 375 degree F. oven and bake for 20 minutes.
• After 20 minutes remove from oven, add the remaining peaches, then top with remaining crust in pattern of your choice. I tend to make the top crust into thinner strips than I did the one on the bottom and in the middle of the cobbler.
• Make an egg wash using one large egg plus 1 tablespoon of water, beat till blended, then brush over top of cobbler. Sprinkle with decorators sugar if desired. Return cobbler to oven and continue baking for 45 additional minutes or until top crust is golden brown. Remove and serve as desired with or without your favorite ice cream.