Raspberry Pear Cobbler
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 200 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 39 g |
| fibre | 4 g |
| chol | 12 mg |
| sodium | 98 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 8 |
| vit A | 5 |
| vit C | 15 |
| folate | 15 |
Serve with a tiny scoop of ice cream or creme anglaise.
Ingredients
- 1/3 cup milk
- 1 tsp vinegar
- 1/2 tsp vanilla
- 3/4 cup all purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 3 tbsp cold butter, cubed
- 1/3 cup packed brown sugar
- 2 tbsp cornstarch
- 4 cups diced peeled ripe pears, (about 4)
- 2 cups frozen raspberries
- 1-1/2 tsp turbinado sugar or brown sugar, packed
Preparation
Stir milk with vinegar; let stand for 10 minutes. Stir in vanilla.
Meanwhile, in bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter just until in coarse crumbs. Drizzle milk mixture over top, stirring with fork just until sticky dough forms. Set aside for topping.
In separate bowl, stir brown sugar with cornstarch; add pears and raspberries and gently toss to combine. Divide among eight 3/4-cup (175 mL) ovenproof coffee or custard cups; place on rimmed baking sheet. Drop topping by spoonfuls over fruit, leaving some visible. Sprinkle with turbinado sugar.
Bake in centre of 375°F (190°C) oven until filling is bubbling and topping is golden and not doughy underneath when lifted with spoon, about 30 minutes. Let cool on rack for 10 minutes. Serve warm. (Make-ahead: Let cool. Cover and refrigerate for up to 12 hours. Warm in 350°F/180°C oven for 10 minutes.)
Meanwhile, in bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter just until in coarse crumbs. Drizzle milk mixture over top, stirring with fork just until sticky dough forms. Set aside for topping.
In separate bowl, stir brown sugar with cornstarch; add pears and raspberries and gently toss to combine. Divide among eight 3/4-cup (175 mL) ovenproof coffee or custard cups; place on rimmed baking sheet. Drop topping by spoonfuls over fruit, leaving some visible. Sprinkle with turbinado sugar.
Bake in centre of 375°F (190°C) oven until filling is bubbling and topping is golden and not doughy underneath when lifted with spoon, about 30 minutes. Let cool on rack for 10 minutes. Serve warm. (Make-ahead: Let cool. Cover and refrigerate for up to 12 hours. Warm in 350°F/180°C oven for 10 minutes.)
Source : Canadian Living Magazine: January 2007
- Keywords : Dessert; Snacks; Bake; Raspberries; Make-Ahead; Cocktail Party;
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