Stone Fruit Cobbler

Stone Fruit Cobbler

Name: Stone Fruit Cobbler with Buttery Biscuit Topping
Total time: 1 h
Yield: 2
Cuisine: Canadienne
Ingredients: 2 pièce(s) Prune; 2 pièce(s) Fruit à noyau; 1 pièce(s) Citron; ½ tasse(s) Cassonade; 56 g Canneberges séchées; 150 g Mélange à pâte tout usage; 30 g Gingembre; 6.66 cs Beurre*; 0.13 cc Sel*; 3 cs Lait*

with Buttery Biscuit Topping

Obtenez jusqu'à $140 de réduction

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!

Allergènes:

Blé

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation1 heure

Temps de cuisson15 minutes

DifficultéIntermédiaire

Ingrédients

/ sert 4 personnes

2 pièce(s)

Prune

2 pièce(s)

Fruit à noyau

1 pièce(s)

Citron

½ tasse(s)

Cassonade

56 g

Canneberges séchées

150 g

Mélange à pâte tout usage

(Contient Blé, Lait)

30 g

Gingembre

Pas inclus dans votre livraison

6.66 cs

Beurre*

(Contient Lait)

0.13 cc

Sel*

3 cs

Lait*

(Contient Lait)

Informations nutritionnelles

Énergie (kcal)520 kcal

Graisses21 g

dont saturés14 g

Glucides83 g

dont sucres54 g

Fibres4 g

Protéines4 g

Cholestérol50 mg

Sel510 mg

Gras Trans1 g

Potassium400 mg

Calcium100 mg

Fer2.3 mg

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!)