CHERRY-ORANGE COBBLER

Cherry-Orange Cobbler image

Provided by Janie Hibler

Yield Serves 8

Number Of Ingredients 9

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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.