Cherry Orange Cobbler Dated 1957 |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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CHERRY ORANGE COBBLER DATED 1957 This recipe came from an estate sale. I obtained it when I purchased the family collection from the O'Banion Estate in Mesquite, Texas in 1984. This is an incredible cobbler and one I make all summer long when I can get good fresh cherries. Ingredients:
8 cups pitted fresh sweet cherries |
1-3/4 cups all-purpose flour |
3/4 cup plus 3 tablespoons sugar |
3 teaspoons grated orange peal |
2 teaspoons fresh lemon juice |
1/2 cup chilled unsalted butter, cut into pieces |
1 large egg |
3 tablespoons salt |
Directions:
1. Preheat oven to 400.
2. Mix cherries, 1/4 cup flour, 3/4 cup sugar, 2 teaspoons peel and lemon juice in large bowl.
3. Transfer mixture to square glass baking dish.
4. Combine1-1/2 cups flour, 2 tablespoons sugar, 1 teaspoon peel, butter, egg, orange juice and salt.
5. Process in food processor using on/off turns then process until clumps form.
6. Turn out onto floured surface to 11 square then place atop filling.
7. Fold edges over forming double thick edge crimping edge and sprinkle with 1 tablespoon sugar.
8. Cut vents in crust to allow steam to escape then bake 50 minutes and serve warm.
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