“Once a week, my husband and I enjoy a candlelight dinner after our two children are fed and in bed,” shares Kari Damon from Rushford, New York. “This is a perfectly sized dessert for those special 'date nights.'” TIP: This cobbler also tastes wonderful with apple or blueberry pie filling instead of cherry.
- 1/2 cup biscuit/baking mix
- 1-1/2 teaspoons sugar
- 1/2 to 1 teaspoon grated orange peel
- 2 tablespoons 2% milk
- 1 cup cherry pie filling
- 1/4 cup orange juice
- In a small bowl, combine the biscuit mix, sugar and orange peel. Stir in milk just until moistened; set aside.
- In a small nonstick skillet, combine pie filling and orange juice; bring to a boil, stirring occasionally. Drop biscuit mixture in two mounds onto boiling cherry mixture. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 5-7 minutes longer or until a toothpick inserted into a dumpling comes out clean. Yield: 2 servings.
Originally published as Skillet Cherry Cobbler in Cooking for 2 Fall 2005, p47
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