Sunshine Cobbler

• 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
• 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 425u0b0 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.

salad, brown sugar, allpurpose, mandarin oranges, butter, flour, sugar, baking powder, salt, cold butter, egg, milk, ground cinnamon, pecan halves, cream

Taken from www.tasteofhome.com/recipes/sunshine-cobbler/ (may not work)