Cherry Orange Cobbler
½ cup butter
2 cups all-purpose flour
½ cup plus 2 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plus 1 tablespoon half-and-half
1 tablespoon turbinado (raw) sugar
2 tablespoons cornstarch
2 oranges (1 tsp. zest, 1/2 cup juice)
½ teaspoon ground cinnamon
2 ½ pounds fresh dark sweet cherries, pitted (about 7 cups)*
1 teaspoon vanilla
Preheat oven to 375°F.
In a small saucepan melt butter over medium. Cook 5 to 7 minutes until butter turns a deep golden brown. Pour into a small bowl or container. Let cool 5 minutes; freeze 1 hour or until solid.
For biscuit dough: In a medium bowl stir together flour, 2 tablespoons granulated sugar, baking powder, and 1/2 tsp. kosher salt. Using the large holes of a box grater, shred butter into flour mixture. Combine with a fork. Make a well in center; add 1 cup half-and-half. Stir with a fork until mixture just comes together.
On a lightly floured surface gently knead dough into a ball; pat down; Use a floured 2 1/2-inch round cutter or any shape you like, cut dough into eight circles or shapes; rerolling scraps as necessary. Brush tops with the remaining 1 tablespoon half-and half. Sprinkle generously with turbinado sugar.
In an extra-large bowl combine the remaining 1/2 cup granulated sugar, the cornstarch, orange zest, and cinnamon. Stir in cherries, reserved juice if using frozen, orange juice, and vanilla to combine. Spoon into a baking dish. Arrange biscuit cutouts on top of filling.
Bake 50 to 60 minutes or until biscuits are golden and filling is bubbly. Let cool slightly on a wire rack. Serve warm (with vanilla ice cream, if desired) or at room temperature.
Notes/Quick Tips:
Make sure when you are purchasing your cherries that you buy more than 2 1/2 pounds. Pits can weight more than you think. Do about 3 1/2-4 pounds to make up for the weight of the pits
Be creative with this dish. You can use any cut outs you have available for your biscuits.
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