Sunshine Cobbler Recipe
Sunshine Cobbler Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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! —Angela Leinenbach, Mechanicsville, Virginia
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 2 cans (8 ounces each) citrus salad, undrained
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 can (11 ounces) mandarin oranges, undrained
  • 3 tablespoons butter
  • TOPPING:
  • 1 cup all-purpose flour
  • 3 tablespoons sugar, divided
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1 large egg, lightly beaten
  • 1/4 cup 2% milk
  • 1/8 teaspoon ground cinnamon
  • 6 pecan halves
  • Half-and-half cream, optional

Directions

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.
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.
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.
Originally published as Sunshine Cobbler in Simple & Delicious February/March 2011, p33

Nutritional Facts

1 each: 379 calories, 16g fat (9g saturated fat), 71mg cholesterol, 320mg sodium, 57g carbohydrate (36g sugars, 2g fiber), 4g protein.

  • 2 cans (8 ounces each) citrus salad, undrained
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 can (11 ounces) mandarin oranges, undrained
  • 3 tablespoons butter
  • TOPPING:
  • 1 cup all-purpose flour
  • 3 tablespoons sugar, divided
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1 large egg, lightly beaten
  • 1/4 cup 2% milk
  • 1/8 teaspoon ground cinnamon
  • 6 pecan halves
  • Half-and-half cream, optional
  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.
Originally published as Sunshine Cobbler in Simple & Delicious February/March 2011, p33

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