Recipes and Cooking Cherry-Orange Cobbler 4.0 (1) 1 Review For crunchy, golden tops that sparkle, brush biscuits with half-and-half and sprinkle with turbinado sugar. By Kate Ramos Kate Ramos Website Kate Ramos is a chef and creator of ¡Hola! Jalapeño. She is a photographer and creator of ¡Hola! Jalapeño, the popular Mexican recipe blog. She has been cooking professionally for over two decades and has developed thousands of recipes for her blog and other publications such as Better Homes & Gardens, Shape, Elle, and others. Learn about BHG's Editorial Process Published on June 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 15 mins Total Time: 2 hrs Servings: 8 Jump to Nutrition Facts 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 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. 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 433 Calories 16g Fat 69g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.