Orange Cherry Cobbler Recipes

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.

Steps:

• Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
• In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
• Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
• Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

Steps:

• In a small saucepan over medium heat, bring cherries and 1/3 cup sugar to a boil. Remove from the heat; set aside., In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into a greased 3-cup baking dish; pour cherries over the top. , Bake at 375° for 25-30 minutes or until bubbly and edges are golden brown. Serve warm.

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

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.

Steps:

• Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly., Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown.