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.
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Motaz Hussin
[email protected]This cobbler was delicious! The fruit was tart and sweet, and the topping was crispy and golden brown. I would definitely recommend this recipe to anyone looking for a delicious and easy dessert.
Louis A Martinez
[email protected]I've made this cobbler several times and it's always a hit! The fruit is always juicy and flavorful, and the topping is perfectly crispy. I love that I can use fresh or frozen fruit, depending on what I have on hand.
Krishali Singh
[email protected]This cobbler was easy to make and turned out great! I used fresh cherries and oranges, and the flavor was amazing. The cobbler topping was also perfect - crispy and golden brown. I will definitely be making this again.
Manar Mostafa
[email protected]I made this cobbler for my family and they loved it! The fruit was juicy and flavorful, and the topping was perfectly crispy. I would definitely recommend this recipe to anyone looking for a delicious and easy dessert.
Matovu Jimmy
[email protected]This cobbler was absolutely delicious! The cherries and oranges were the perfect combination of sweet and tart, and the cobbler topping was crispy and golden brown. I will definitely be making this again.