Spare Fruit Cobbler
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"When the fruit in your house turns too overripe to enjoy on its own, this recipe will take that forgotten fruit and turn it into a masterpiece dessert. Forget cake, pudding, or cookie, it's all 3 combined if cooked properly! Sticking to one fruit really makes it a star in this dish. I've recently played with raisins as a main fruit, and 'very berry' with a combination of raspberries, boysenberries, blackberries, and strawberries. Serve a la mode. Delectable!"
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Ingredients1 h 35 m servings 433 cals
Original recipe yields 6 servings
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x12-inch glass baking dish.
- Toss mango with 1/8 cup sugar and lemon juice in a bowl.
- Mix remaining 1 cup sugar and flour in a deep mixing bowl. Add cinnamon and nutmeg. Beat in 8 tablespoons butter until mixture forms lumps.
- Beat milk and egg together until smooth, about 30 seconds. Add vanilla extract and beat for 10 seconds. Slowly add milk mixture to flour mixture and blend until mostly smooth; a few lumps are okay.
- Spread mango in the prepared baking dish. Pour batter evenly on top. Shake dish gently to incorporate mango into the batter and eliminate gaps.
- Bake in the preheated oven for 20 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in a saute pan. Add coconut; toast until golden.
- Spread toasted coconut over the cobbler. Continue baking until coconut is browned and edges of the batter pull away from the sides of baking dish, about 30 minutes.
- Cool in the refrigerator for 30 minutes. Cut into 6 equal squares and gently remove with a spatula.
- Cook's Notes:
- This is a great dish to experiment with, as it is easy and open to interpretation. Any berry, peach, pear, plum, apricot, apple, pineapple, banana, fig, papaya - essentially anything but citrus, which tends to separate - will work for this recipe. Just make sure to offset the acidity of the fruit with the right amount of sugar. Leave berries whole, except for strawberries, which should be sliced. Slice other fruit into 1/4-inch-thick pieces.
- The variety of fruit influences baking time, so check for doneness occasionally.
Per Serving: 433 calories; 21.1 g fat; 57.4 g carbohydrates; 4.8 g protein; 85 mg cholesterol; 165 mg sodium. Full nutrition