Orange Cobbler Food

BLOOD ORANGE SHERRY COBBLER

Steps:

• Combine the sugar with 1/2 cup water in a small saucepan. Heat together, stirring, until the sugar dissolves, then turn off the heat and let cool completely.
• Slice half of the blood orange into wheels. Reserve 2 wheels for garnish. Muddle the remaining orange wheels with 1 sprig mint and 1/2 ounce simple syrup in a glass shaker (save the remainder for another use). Juice the remaining half of the orange, adding the juice to the shaker. Add the sherry and shake. Strain into a highball glass filled to the top with ice. Garnish with the remaining mint and the wheels of blood orange.

ORANGE COBBLER

Steps:

• In a saucepan, combine sugar and cornstarch. Stir in water, marmalade and orange juice concentrate. Cook and stir over medium-low heat until thickened. Stir in the butter until melted. Pour into a greased 1-qt. baking dish. , In a bowl, combine biscuit mix and nutmeg; stir in milk just until moistened. Drop by tablespoonfuls over orange mixture. Bake, uncovered, at 400° for 20-25 minutes or until topping is golden brown. Serve warm over ice cream.

CHERRY ORANGE COBBLER

Steps:

• 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.

PLUM, ORANGE & ALMOND COBBLER

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix plums, sugar, 1 tbsp flour and cinnamon in a large baking dish. Splash over the orange juice, cover with foil, then bake for 30 mins until the fruit has softened.
• Mix the ground almonds, zest and flour with the salt and baking powder in a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop. The mix should be stiffish but spoonable.
• Take the plums from the oven, uncover, then top with 6 big spoonfuls of batter. Scatter with flaked almonds and a little sugar. Bake for 30-35 mins until topping is golden and the fruit bubbles underneath. Scatter with more caster sugar to serve.

BLUEBERRY ORANGE COBBLER

Steps:

• Heat oven to 425°F; spray 10-inch deep dish pie plat with non-stick cooking spray.
• In bowl, toss together blueberries, maple sugar, orange juice, and vanilla. Let stand 15 minutes.
• Pour into pie dish and bake 12 minutes.
• In separate bowl, whisk together flour, baking powder, salt, and sugar. Grate frozen butter over flour mixture and stir. Add orange juice and loosely blend. Do not overmix.
• Spoon dollops batter over baked blueberries. Sprinkle with sugar.
• Bake 10-15 minutes until top is golden and fruit is bubbly.

CHERRY-ORANGE COBBLER

Steps:

• Preheat oven to 400°F. Mix cherries, 1/4 cup flour, 3/4 cup sugar, 2 teaspoons orange peel and lemon juice in large bowl. Transfer mixture to 8-inch square glass baking dish.
• Combine 1 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon peel, butter, egg, orange juice and salt in processor. Using on/off turns, process until clumps form. Turn out onto floured surface to 11-inch square. Place atop filling. Fold edges over, forming double thick edge. Crimp edge. Sprinkle with 1 tablespoon sugar. Cut vents in crust to allow steam to escape.
• Bake until juices bubble and crust is golden, about 50 minutes. Serve warm or at room temperature.

APPLE CRANBERRY ORANGE COBBLER

Steps:

• Preheat oven to 400°F Coat a 3 quart casserole dish with non-stick cooking spray.
• To prepare fruit mixture, combine the 1/2 cup sugar, orange juice, water, spice, and cranberries in a saucepan. Bring to a boil, stir occasionally. Reduce heat; simmer 10 minutes or until cranberries pop and mixture is slightly thick. Cool slightly; stir in apples and rum extract. Spoon fruit mixture into the 3-quart casserole dish.
• To prepare topping, in a small bowl, combine flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in margarine using a pastry blender (or 2 knives) until mixture resembles coarse meal. Combine buttermilk and rind and add to the flour mixture. Stir just until moistened.
• Spoon topping into 8 equal portions over fruit mixture. Sprinkle topping with 2 tsp sugar.
• Bake at 400F for 35 minutes or until filling is bubbling and topping is golden brown.