Desserts > Cobblers > Fruit Cobblers

Cherry of the Rio Grande Cobbler Recipe

Ingredients with Measurements:
- 4 cups fresh or frozen Cherry of the Rio Grande fruit
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk

Special Equipment Needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons

Step-by-Step Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, combine the Cherry of the Rio Grande fruit, granulated sugar, cornstarch, salt, and vanilla extract. Mix well and set aside.

3. In another mixing bowl, combine the melted butter, all-purpose flour, rolled oats, brown sugar, ground cinnamon, ground nutmeg, baking powder, and baking soda. Mix well.

4. Add the buttermilk to the dry ingredients and mix until just combined.

5. Pour the Cherry of the Rio Grande mixture into the baking dish.

6. Drop spoonfuls of the cobbler batter over the fruit mixture, covering as much of the surface as possible.

7. Bake for 35-40 minutes or until the cobbler topping is golden brown and the fruit is bubbling.

8. Remove from the oven and let cool for 10-15 minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings

Nutritional information:
Calories per serving: 326
Total fat: 13g
Saturated fat: 8g
Cholesterol: 34mg
Sodium: 168mg
Total carbohydrates: 51g
Dietary fiber: 2g
Total sugars: 31g
Protein: 3g

Substitutions for ingredients:
- Cherry of the Rio Grande fruit can be substituted with any other type of cherry or berry.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.

Variations:
- Add chopped nuts or coconut flakes to the cobbler batter for extra texture and flavor.
- Use a gluten-free flour blend to make this recipe gluten-free.
- Add a splash of lemon juice to the fruit mixture for a tangy twist.

Tips and Tricks:
- If using frozen fruit, thaw it before using in the recipe.
- Make sure to cover as much of the fruit mixture as possible with the cobbler batter to prevent the fruit from burning.
- Serve with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert.

Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
To reheat, place the cobbler in the oven at 350°F (175°C) for 10-15 minutes or until heated through.

Presentation Ideas:
Serve the cobbler in individual bowls or ramekins for a more elegant presentation.

Garnishes:
Garnish with fresh mint leaves or a sprinkle of powdered sugar.

Pairings:
Pair with a glass of red wine or a cup of coffee.

Suggested Side Dishes:
Serve with a side of vanilla ice cream or whipped cream.

Troubleshooting Advice:
- If the cobbler batter is too thick, add a splash of milk to thin it out.
- If the cobbler is browning too quickly, cover it with foil and continue baking.

Food Safety Advice:
- Make sure to wash the fruit thoroughly before using.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.

Food History:
Cherry of the Rio Grande is a tropical fruit native to South America. It is also known as Eugenia involucrata and is a member of the myrtle family.

Flavor Profiles:
This cobbler is sweet and fruity with a hint of cinnamon and nutmeg.

Serving Suggestions:
Serve warm with a scoop of vanilla ice cream or whipped cream for a delicious dessert.

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Taste: Sweet, Tart, Fruity, Creamy, Buttery