Ingredients for Cherry Orange Cobbler
- 2 (15 ounce) cans cherry pie filling
- Mandarin Orange Sections
- All Purpose Flour
- Granulated Sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Unsalted Butter
- 1 large egg
- Whole Milk
- Cinnamon
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How to Make Cherry Orange Cobbler
- Preheat oven to 400°F (200°C).
- In a medium saucepan, combine cherry pie filling and orange zest and juice. Bring to a boil, then reduce heat and simmer for 5 minutes.
- In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Whisk together egg and milk. Add to the flour mixture, stirring gently until just moistened. Do not overmix.
- Pour the hot cherry filling into a 1.5 or 2-quart baking dish.
- Drop the biscuit dough by spoonfuls (approximately 6 mounds) onto the hot filling.
- In a small bowl, combine 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. Sprinkle evenly over the biscuit topping.
- Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
61g
Fat
20g
Carbs
18g
