Recipe by Sydney Mike
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!
Top Review by DreamoBway
This was an easy cobbler that I whipped together for dessert for my boyfriend's birthday. I subbed gluten free flour, Splenda, margarine, and Egg Beaters all with excellent results. I forgot to sprinkle the sugar cinnamon mixture on top, but I like that the biscuit topping isn't too sweet. It really balances the filling well. Of course the dish was lovely with vanilla ice cream. Thank you for posting!
- 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 See How It's Made
- Preheat oven to 400 degrees F.
- In medium saucepan, combine cherry pie filling & oranges, & bring to boil, then reduce heat to simmer & keep hot.
- Whisk together flour, sugar, baking powder & salt, then cut in butter until coarse.
- Whisk together the egg & milk, then add to flour mixture, stirring just to moisten.
- Pour hot filling into a 1.5 or 2 quart baking dish.
- Immediately spoon on the biscuit topping in 6 mounds.
- Combine the 2 tablespoons of sugar & cinnamon, & sprinkle over the biscuits.
- Bake 20 minutes, until browned.
- Serve warm.