Prep 5 mins
Cook 25 mins
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!
- 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
- 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.
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!
LOVED this! The mandarin oranges cut the super sweetness of the cherries. A wonderful, different cobbler that I will surely make again and again.
I made this with fresh pineapple instead of mandarin oranges, and it came out wonderful. I will definitely try it again both ways.