Stone Fruit Cobbler

Stone Fruit Cobbler

Name: Stone Fruit Cobbler with Buttery Biscuit Topping
Total time: 1 h
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Stone Fruit; 2 unit(s) Stone Fruit; 1 unit(s) Lemon; ½ cup Brown Sugar; 56 g Dried Cranberries; 150 g Breakfast Baking Mix; 30 g Ginger; 6.66 tbsp Butter*; 0.13 tsp Salt*; 3 tbsp Milk*

with Buttery Biscuit Topping

Save up to $140 today!

This juicy stone fruit cobbler combines fresh summer produce and a tender, buttery biscuit topping for a delicious bite. Serve it with your favourite ice cream for the perfect summer treat!

Allergens:

Wheat

•Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour

Cooking Time15 minutes

DifficultyMedium

Ingredients

/ serving 4 people

2 unit(s)

Stone Fruit

2 unit(s)

Stone Fruit

1 unit(s)

Lemon

½ cup

Brown Sugar

56 g

Dried Cranberries

150 g

Breakfast Baking Mix

(Contains Wheat, Milk)

30 g

Ginger

Not included in your delivery

6.66 tbsp

Butter*

(Contains Milk)

0.13 tsp

Salt*

3 tbsp

Milk*

(Contains Milk)

Nutrition Values

Calories520 kcal

Fat21 g

Saturated Fat14 g

Carbohydrate83 g

Sugar54 g

Dietary Fiber4 g

Protein4 g

Cholesterol50 mg

Sodium510 mg

Trans Fat1 g

Potassium400 mg

Calcium100 mg

Iron2.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Grease an 8x8-inch baking dish with 2 tsp softened butter.
Pit, then cut plums into 1/2-inch pieces.
Pit, then cut nectarines into 1/2-inch pieces.
Zest, then juice lemon.
Peel, then mince or grate ginger.
Add plums, nectarines, cranberries, 4 tbsp brown sugar, 2 tsp lemon juice, 2 tsp cornstarch, 1 1/2 tsp ginger and 1/8 tsp salt in a large bowl. Stir until evenly combined.
Transfer fruit mixture to prepared baking dish

Melt 5 tbsp butter in the microwave or small pot.
Add Breakfast Baking Mix, lemon zest, melted butter and 5 tbsp milk to a large bowl, then stir to combine.
Drop heaping spoonfuls of biscuit mixture over the top of the baking dish of fruit. Sprinkle 2 tbsp of the remaining brown sugar over top.

Bake in the middle of the oven until biscuit topping is golden-brown and fruit is bubbling, 25-35 min.

Remove cobbler from the oven, then transfer to a wire rack to cool slightly, 5 min.
Divide stone fruit cobbler between bowls. (TIP: Serve alongside your favourite ice cream!)