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Sunshine Cobbler

 Sunshine Cobbler
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
6 ServingsPrep: 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 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.

2 of 2

Sunshine Cobbler (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (calculated without cream) equals 379 calories, 16 g fat (9 g saturated fat), 71 mg cholesterol, 320 mg sodium, 57 g carbohydrate, 2 g fiber, 4 g protein.