Raspberry Pear Cobbler
Serve with a tiny scoop of ice cream or cr? anglaise.
Servings: 8
Ingredients:
| 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% |
-
1/3 cup (75 mL) milk
1 tsp (5 mL) vinegar
1/2 tsp (2 mL) vanilla
3/4 cup (175 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
Pinch salt
3 tbsp (50 mL) cold butter, cubed
1/3 cup (75 mL) packed brown sugar
2 tbsp (25 mL) cornstarch
4 cups (1 L) diced peeled ripe pears (about 4)
2 cups (500 mL) frozen raspberries
1-1/2 tsp (7 mL) turbinado sugar or packed brown sugar
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
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