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Cherry-Orange Cobbler

8 c Pitted fresh sweet cherries; (about 4 pounds) or frozen
1 3/4 c All purpose flour
3/4 c Plus 3 tablespoons sugar
3 ts Grated orange peal
2 ts Fresh lemon juice
1/2 c Chilled unsalted butter; cut into pieces (1 stick)
1 lg Egg
3 tb Salt


Preheat oven to 400F. 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.

Serves 8.


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