Peach Apricot Buttermilk Cobbler

• porsi: 10 servings

Bahan-bahan

Filling:

½ cups (65 grams) dried unsulphured unsweetened apricots

⅔ cups (160 milliliters) boiling water

4 medium peaches (475 grams), halved, pitted and cut into eighths (about 3 cups)

5 apricots (400 grams), pitted and quartered (about 2.5 cups)

¼ cups (60 milliliters) fresh orange juice (from 1 orange)

3 tablespoons granulated or light brown sugar, firmly packed

1 tablespoon cornstarch or arrowroot powder

Topping:

1 cup (125 grams) all-purpose or whole-wheat flour

¼ cups (50 or 60 grams) granulated or light brown sugar, firmly packed

1 ½ teaspoons baking powder

¼ teaspoons fine sea or kosher salt

¼ cups (60 grams) unsalted butter, melted

¼ cups (60 milliliters) buttermilk or Greek yogurt

1 large egg

1 teaspoon vanilla extract

Topping:

1 tablespoon turbinado sugar

Petunjuk

Step 1

For the filling: Preheat the oven to 350 degrees. Butter or spray an 8-inch square pan.

Step 2

Place the dried apricots in a small bowl and cover with the boiling water. Let stand until softened, about 10 minutes. Drain, dry and then finely mince the apricots.

Step 3

In a medium bowl, mix the reconstituted apricots, peaches, fresh apricots, orange juice, sugar and cornstarch (or arrowroot powder). Gently toss to combine and transfer to the prepared baking dish.

Step 4

For the topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon or silicone spatula, stir in the melted butter, then the buttermilk or yogurt, egg and vanilla until combined. The topping mixture will be thick and sticky.

Step 5

Drop dollops of the topping over the fruit. Dust with the turbinado sugar.

Step 6

Bake for 25 to 30 minutes, or until the topping turns light golden brown. Serve warm.

Nutrisi

• Ukuran Porsi: Per serving (based on 10
• Kalori: 200
• Total Lemak: 6 g
• Lemak Jenuh: 4 g
• Kolesterol: 35 mg
• Natrium: 115 mg
• Total Karbohidrat: 34 g
• Serat Diet: 2 g
• Total Gula: 18 g
• Protein: 3 g