For a deliciously different treat try this dessert. Orange marmalade is a sweet and tangy base for this cobbler.—Margery Bryan, Royal City, Washington
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 1/4 cup orange marmalade
- 2 tablespoons orange juice concentrate
- 2 teaspoons butter
- 1/2 cup biscuit/baking mix
- Dash ground nutmeg
- 3 tablespoons milk
- Vanilla ice cream
- 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. Yield: 2 servings.
Originally published as Orange Cobbler in Taste of Home October/November 1999, p10
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