Ingredients with Measurements:
- 4 cups sliced peaches
- 2 cups diced cherimoya
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, cut into small pieces
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the sliced peaches, diced cherimoya, 1/2 cup sugar, cornstarch, cinnamon, nutmeg, and 1/4 tsp salt. Mix well.
3. Pour the fruit mixture into a 9x13 inch baking dish.
4. Dot the top of the fruit mixture with small pieces of unsalted butter.
5. In a separate mixing bowl, combine the flour, baking powder, 1/2 tsp salt, and 1/4 cup sugar. Mix well.
6. Add the milk and vanilla extract to the dry ingredients and mix until a dough forms.
7. Drop spoonfuls of the dough on top of the fruit mixture.
8. Bake for 45-50 minutes, or until the cobbler is golden brown and the fruit is bubbly.
9. Let the cobbler cool for 10-15 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 13g
Carbohydrates: 60g
Protein: 4g
Fiber: 4g
Sugar: 38g
Substitutions for ingredients:
- You can use any other fruit instead of cherimoya, such as mango or papaya.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- You can use gluten-free flour instead of all-purpose flour for a gluten-free version.
Variations:
- Add chopped nuts, such as pecans or almonds, to the topping for extra crunch.
- Add a splash of rum or brandy to the fruit mixture for a boozy twist.
- Top the cobbler with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Make sure the butter is cold when you cut it into small pieces for the topping.
- Don't overmix the dough for the topping, or it will become tough.
- If the cobbler is browning too quickly, cover it with foil halfway through baking.
Storage instructions:
- Store leftover cobbler in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cobbler in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the cobbler in individual ramekins for a cute presentation.
- Dust the top of the cobbler with powdered sugar for a pretty finish.
Garnishes:
- Top the cobbler with fresh whipped cream or vanilla ice cream.
- Sprinkle chopped nuts or cinnamon sugar on top.
Pairings:
- Serve the cobbler with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair the cobbler with a cup of hot coffee or tea.
Suggested side dishes:
- Serve the cobbler with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the cobbler is too dry, add a splash of milk to the dough for the topping.
- If the cobbler is too wet, add a bit more flour to the dough for the topping.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the cobbler.
- Store leftover cobbler in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Cobbler is a traditional dessert in the United States, dating back to the early settlers who used fruit and dough to make a simple and delicious dessert.
Flavor profiles:
- The cherimoya and peach cobbler is sweet and fruity, with a hint of cinnamon and nutmeg.
Serving suggestions:
- Serve the cobbler warm or at room temperature.
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