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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This scrumptious cobbler is a refreshing change of pace from everyday desserts. With a crispy homemade topping and a juicy filling, this recipe is a golden success! âAngela Leinenbach, Mechanicsville, Virginia Ingredients:
2 cans (8 ounces each) citrus salad, undrained |
1/2 cup packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 can (11 ounces) mandarin oranges, undrained |
3 tablespoons butter |
topping: |
1 cup king arthur unbleached all-purpose flour |
3 tablespoons sugar, divided |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup cold butter |
1 egg, lightly beaten |
1/4 cup 2% milk |
1/8 teaspoon ground cinnamon |
6 pecan halves |
half-and-half cream, optional |
Directions:
1. Drain citrus salad, reserving 1/4 cup juice. In a large bowl, combine the brown sugar, flour and reserved juice. Stir in citrus salad and oranges. Divide among six 6-oz. ramekins or custard cups; dot with butter.
2. In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg and milk. Drop by spoonfuls over fruit mixture. Combine cinnamon and remaining sugar; sprinkle over tops.
3. Bake at 425° for 15-18 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Top each with a pecan half. Serve with cream if desired. Yield: 6 servings.
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