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Cherry and Citrus Cobbler


Use a mix of cherries, grapefruit, and oranges for an easy cobbler complete with a crumb topping. 

Recipe courtesy of Florida Department of Citrus


For the filling

  • 4 Cups cherries, pitted, juice reserved
  • 1 ½ Cup sugar
  • ½ Cup orange juice
  • 1 Tablespoon lemon juice
  • 3 Tablespoons cornstarch
  • 2 Tablespoons unsalted butter
  • 2 Cups orange, segments, seeded
  • ½ Cup grapefruit, segments, seeded

For the topping

  • 1 Cup all-purpose flour
  • 6 Tablespoons light brown sugar
  • 1 Teaspoon baking powder
  • ½ Teaspoon cinnamon
  • 3 Tablespoons unsalted butter
  • 1 large egg, beaten
  • 3 Tablespoons milk


For the filling

Combine cherries and reserved cherry juice, sugar, orange juice, lemon juice and cornstarch in medium saucepan; bring to a simmer, stirring constantly. Cook for 1 minute; remove from heat. Add butter; stir until melted. Cool and add orange and grapefruit segments. Pour filling into baking dish or pie pan.

For the topping

Combine flour, sugar, baking powder and cinnamon in food processor. Add butter; pulse a few times until butter is cut into small, pea-sized pieces. Remove flour mixture from food processor; place mixture in mixing bowl. Add egg and milk; stir just until just combined; do not overmix. Drop topping mixture by tablespoons over filling until it is almost covered. Bake in a 350 degrees F oven until topping is browned and filling is bubbling and hot. Remove from oven; cool slightly before serving.