Cherry-Orange Cobbler

Name: Cherry-Orange Cobbler
Yield: Serves 8
Ingredients: 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

By Janie Hibler

August 20, 2004

Serve this home-style treat with whipped cream, vanilla ice cream or frozen yogurt.

Recipe information

Yield
Serves 8

Ingredients

cups pitted fresh sweet cherries (about 4 pounds) or frozen

3/4 cups all purpose flour

/4 cup plus 3 tablespoons sugar

teaspoons grated orange peel

teaspoons fresh lemon juice

/2 cup (1 stick) chilled unsalted butter, cut into pieces

large egg

tablespoons orange juice

/4 teaspoon salt

Need to make a substitution?

Preparation

Step 1
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.
Step 2
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.
Step 3
Bake until juices bubble and crust is golden, about 50 minutes. Serve warm or at room temperature.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes