Cherry-Orange Cobbler

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For crunchy, golden tops that sparkle, brush biscuits with half-and-half and sprinkle with turbinado sugar.

Cherry-Orange Cobbler
Photo: Blaine Moats
Hands On Time:
15 mins
Total Time:
2 hrs
Servings:
8

Ingredients

  • ½ cup unsalted butter

  • 2 cup all-purpose flour

  • ½ cup plus 2 Tablespoons granulated sugar

  • 2 teaspoon baking powder

  • ½ teaspoon kosher salt

  • 1 cup plus 1 tablespoon half-and-half

  • 1 tablespoon turbinado (raw) sugar

  • 2 tablespoon cornstarch

  • 2 oranges (1 tsp. zest, 1/2 cup juice)

  • ½ teaspoon ground cinnamon

  • 2 ½ pound fresh dark sweet cherries, pitted (about 7 cups)*

  • 1 teaspoon vanilla

Directions

  1. In a small saucepan melt butter over medium. Cook 5 to 7 minutes more or until butter turns a deep golden brown. Pour into a small bowl. Let cool 5 minutes; freeze 1 hour or until solid.

  2. Preheat oven to 375°F. For biscuit dough: In a medium bowl stir together flour, 2 tablespoons granulated sugar, the baking powder, and 1/2 tsp. kosher salt. Using the large holes of a box grater, shred butter into flour mixture**. Combine with a fork. Make a well in center; add 1 cup half-and-half. Stir with a fork until mixture just comes together.

  3. On a lightly floured surface gently knead dough into a ball; pat into a 1/2-inch thick round. Using a floured 2 1/2-inch round cutter, cut dough into eight circles, rerolling scraps as necessary. Brush tops with the remaining 1 tablespoon half-and half. Sprinkle with turbinado sugar.

  4. In an extra-large bowl combine the remaining 1/2 cup granulated sugar, the cornstarch, orange zest, and cinnamon. Stir in cherries, reserved juice if using frozen, orange juice, and vanilla to combine. Spoon into a 2-quart baking dish. Arrange biscuit cutouts on top of filling.

  5. Bake 50 to 60 minutes or until biscuits are golden and filling is bubbly. Let cool slightly on a wire rack. Serve warm (with vanilla ice cream, if desired) or at room temperature. Serves 8.

*Frozen Cherries

If using frozen, thaw two 1-lb. pkg. (32 oz. total) dark sweet cherries overnight in the refrigerator. Drain cherries, reserving 1/4 cup juice. Follow recipe as directed.

**

If the last bit of butter is difficult to shred, just finely chop it.

Nutrition Facts (per serving)

433 Calories
16g Fat
69g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 433
% Daily Value *
Total Fat 16g 21%
Saturated Fat 10g 50%
Cholesterol 42mg 14%
Sodium 214mg 9%
Total Carbohydrate 69g 25%
Total Sugars 38g
Protein 5g
Vitamin C 17.5mg 88%
Calcium 114mg 9%
Iron 2mg 11%
Potassium 113mg 2%
Fatty acids, total trans 1g
Folate, total 63.3mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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