I’ve been meaning to make cherry pie since Thanksgiving. And then I postponed it until Christmas. And then…well, I’ve yet to make cherry pie. Something about the crust scares me. I know how to make a bottom crust for a pumpkin or pecan pie. But having to make a top crust too for a cherry pie. Yikes. Besides, why make pie when you can make cobbler?!
Happy National Cherry Cobbler Day!!!
I went a little bit off the rails and went with cherry + mandarin orange cobbler. It was tasty. I had to resist having seconds. But the mandarin oranges didn’t necessarily add to the dessert. Unless you heart mandarin oranges, I suggest sticking with a more traditional cherry cobbler.
Cherry Orange Cobbler
Recipe from food.com
21 oz can cherry pie filling
11 oz can mandarin oranges, undrained
2/3 cup flour
4 tsp sugar
1 tsp baking powder
1/8 tsp salt
3 tbl cold unsalted butter
2 tbl whole milk
2 tbl sugar
1/4 tsp cinnamon
Preheat oven to 400. In saucepan, add cherry pie filling & mandarin oranges with juice from can. Bring to a boil, then reduce to a simmer while preparing topping. In a separate bowl, whisk together flour, sugar, baking powder and salt. Then cut in butter and use fingers to mix until pebble like consistency. Whisk together egg & milk; add to flour mixture. Stir just until moistened. Pour hot cherry/mandarin orange filling into 2 quart baking dish. Spoon on the biscuit topping in 6 mounds. Combine sugar & cinnamon and sprinkle over biscuits. Bake 20 minutes.
Serve warm! Feel free to add more to the biscuit topping & cinnamon sugar crust!! The more topping the better when it comes to cobbler is my theory! I also suggest serving it with a side of ice cream.