Cherry-Orange Cobbler

• 8 cups pitted fresh sweet cherries (about 4 pounds) or frozen
• 1 3/4 cups all purpose flour
• 3/4 cup plus 3 tablespoons sugar
• 3 teaspoons grated orange peel
• 2 teaspoons fresh lemon juice
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
• 1 large egg
• 3 tablespoons orange juice
• 1/4 teaspoon salt

1. Preheat oven to 400F.
2. Mix cherries, 1/4 cup flour, 3/4 cup sugar, 2 teaspoons orange peel and lemon juice in large bowl.
3. Transfer mixture to 8-inch square glass baking dish.
4. Combine 1 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon peel, butter, egg, orange juice and salt in processor.
5. Using on/off turns, process until clumps form.
6. Turn out onto floured surface to 11-inch square.
7. Place atop filling.
8. Fold edges over, forming double thick edge.
9. Crimp edge.
10. Sprinkle with 1 tablespoon sugar.
11. Cut vents in crust to allow steam to escape.
12. Bake until juices bubble and crust is golden, about 50 minutes.
13. Serve warm or at room temperature.

sweet cherries, flour, sugar, lemon juice, butter, egg, orange juice, salt

Taken from www.epicurious.com/recipes/food/views/cherry-orange-cobbler-291 (may not work)