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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (193g) Recipe makes 6 servings |
||
| Calories 290 | ||
| Calories from Fat 63 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 4.0g | 20% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 144mg | 6% | |
| Potassium 180mg | 5% | |
| Total Carbohydrate 54.4g | 18% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 15.4g | ||
| Protein 3.3g | 6% | |
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By: ms_bold
Cherry Orange Cobbler
By: Sydney Mike
Feb 16, 2007
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!
SERVES 6
Ingredients
- 1 (21 ounce) can cherry pie filling
- 1 (11 ounce) can mandarin orange sections, undrained
- 2/3 cup all-purpose flour
- 4 teaspoons granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, cold
- 1 egg, slightly beaten
- 2 tablespoons whole milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
Directions
1
Preheat oven to 400 degrees F.2
In medium saucepan, combine cherry pie filling & oranges, & bring to boil, then reduce heat to simmer & keep hot.3
Whisk together flour, sugar, baking powder & salt, then cut in butter until coarse.4
Whisk together the egg & milk, then add to flour mixture, stirring just to moisten.5
Pour hot filling into a 1.5 or 2 quart baking dish.6
Immediately spoon on the biscuit topping in 6 mounds.7
Combine the 2 tablespoons of sugar & cinnamon, & sprinkle over the biscuits.8
Bake 20 minutes, until browned.9
Serve warm.
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- Course > Desserts > Cobblers
- Main Ingredient > Fruit > Citrus > Oranges
- Main Ingredient > Fruit > Pitted > Cherries
- Preparation > Time to Make > < 30 mins
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Chef #581006
On Feb 6, 2008
LOVED this! The mandarin oranges cut the super sweetness of the cherries. A wonderful, different cobbler that I will surely make again and again.
From: PinkPanther
On Jan 26, 2008
I made this with fresh pineapple instead of mandarin oranges, and it came out wonderful. I will definitely try it again both ways.
From: Food Snob in Israel
On May 19, 2007
So, when I made this..I REALLY thought there would not be enough bisquit mix to spoon on top of the filling. And there kind of wasn't. It seemed ALMOST there but not quite, so that there was some space around the edges without a topping. I also didn't realize that I needed to spread out the topping on top of the filling with a spoon, as the mixture was VERY sticky and the filling was hot, it was difficult to do this. It was also difficult to get the butter evenly distributed, so next time I will cut it up in VERY small pieces. I don't think the filling needs to be kept HOT. It can sit over the heat after it boils, though there is value in boiling off the excess liquid. I didn't have mandarin oranges in a can (or any, this doesn't exsist where I live) so I cut up 3 fresh large oranges. 2 would have sufficed. I also used a combination of pie filling and marichino cherries. I felt that the sugar/cinnamon mixture on the top was TOO much and only used half of it. I thought it would be overly sweet, but it wasn't. My husband felt that the oranges were very much out of place. I liked it. It was a bit tart, though. Next time I will use blueberry pie filling and peaches in a can, which I think would be more our tastes and would go better with the rather bland bisquit mix. But I will make it again because it was a BEAUTIFUL presentation and simple with just the right amount of work to add the special touch. I would likely also use a bit more butter to dot the top. And whole milk is not necessary. Any type of milk/cream is fine. Would be excellent with ice cream, a good vanilla bean...though we didn;t have any.
From: xidmary
On Apr 14, 2007
This was very good! Followed the recipe exactly and was happy with the results. Thanks!
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