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
For a deliciously different treat try this dessert. Orange marmalade is a sweet and tangy base for this cobbler.-Margery Bryan, Royal City, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
BLUEBERRY ORANGE COBBLER
Serve warm with ice cream or whipped cream! Note: If you don't have & can't get maple sugar, use light brown sugar instead.
Provided by JelsMom
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251.7, Fat 10.8, SaturatedFat 6.5, Cholesterol 26.7, Sodium 356.1, Carbohydrate 37.8, Fiber 4.6, Sugar 16.7, Protein 4
CHERRY-ORANGE COBBLER
Provided by Janie Hibler
Categories Citrus Dessert Bake Orange Cherry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
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.
PLUM, ORANGE & ALMOND COBBLER
This comfortingly cakey cobbler makes a warming end to any meal
Provided by Jane Hornby
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 459 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 43 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.94 milligram of sodium
CHERRY ORANGE COBBLER
From my PILE of recipe notes, here's a recipe that has come to light! I've had it for over 30 years, & I still enjoy making it from time to time!
Provided by Sydney Mike
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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
RHUBARB & STRAWBERRY COBBLER WITH ORANGE CREAM
If crumble is a winner with your family, try this - it's a little different but just as delicious
Provided by Emma Lewis
Categories Dessert, Dinner, Lunch
Time 55m
Yield Serves 4 with leftovers
Number Of Ingredients 15
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.
Nutrition Facts : Calories 864 calories, Fat 55 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 62 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.78 milligram of sodium
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- In a small saucepan melt butter over medium. Cook 5 to 7 minutes more or until butter turns a deep golden brown. Pour into a small bowl. Let cool 5 minutes; freeze 1 hour or until solid.
- Preheat oven to 375°F. For biscuit dough: In a medium bowl stir together flour, 2 tablespoons granulated sugar, the baking powder, and 1/2 tsp. kosher salt. Using the large holes of a box grater, shred butter into flour mixture**. Combine with a fork. Make a well in center; add 1 cup half-and-half. Stir with a fork until mixture just comes together.
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