Desserts > Cobblers

Jelly Palm Fruit Cobbler Recipe

Ingredients with Measurements:
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of milk
- 4 cups of fresh jelly palm fruit, peeled and chopped
- 1/2 cup of brown sugar
- 1 tablespoon of cornstarch
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of salt
- 1/4 cup of unsalted butter, melted

Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Knife for peeling and chopping jelly palm fruit

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. In a mixing bowl, whisk together the flour, baking powder, and salt.

3. In another mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.

5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.

6. In a separate mixing bowl, combine the chopped jelly palm fruit, brown sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.

7. Pour the melted butter over the jelly palm fruit mixture and stir until well combined.

8. Spread the jelly palm fruit mixture evenly in the bottom of the baking dish.

9. Pour the batter over the jelly palm fruit mixture and spread it evenly.

10. Bake for 45-50 minutes or until the cobbler is golden brown and a toothpick inserted into the center comes out clean.

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


Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8-10 servings

Nutritional information:
Calories: 408
Fat: 17g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 329mg
Carbohydrates: 62g
Fiber: 2g
Sugar: 41g
Protein: 4g

Substitutions for ingredients:
- You can use canned jelly palm fruit instead of fresh jelly palm fruit.
- You can use whole wheat flour instead of all-purpose flour.
- You can use coconut sugar instead of granulated sugar.
- You can use almond milk instead of regular milk.

Variations:
- You can add chopped nuts, such as pecans or walnuts, to the jelly palm fruit mixture.
- You can add a splash of lemon juice to the jelly palm fruit mixture for a tangy flavor.
- You can sprinkle some coarse sugar on top of the cobbler before baking for a crunchy topping.

Tips and tricks:
- Make sure to peel and chop the jelly palm fruit before starting the recipe.
- Don't overmix the batter, as this can result in a tough cobbler.
- Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Storage instructions:
- Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the cobbler, preheat the oven to 350°F (175°C) and bake for 10-15 minutes or until warmed through.

Presentation ideas:
- Serve the cobbler in individual ramekins for a cute presentation.
- Dust some powdered sugar over the cobbler before serving for a pretty finishing touch.

Garnishes:
- Fresh mint leaves
- Whipped cream
- Vanilla ice cream

Pairings:
- Hot coffee
- Cold milk
- Sweet tea

Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread

Troubleshooting advice:
- If the cobbler is too dry, try adding a little more milk to the batter.
- If the cobbler is too wet, try adding a little more flour to the batter.

Food safety advice:
- Make sure to wash your hands and all utensils before starting the recipe.
- Store any leftover cobbler in the refrigerator and discard after 3 days.

Food history:
- Jelly palm fruit is a tropical fruit that is native to South America and is commonly used in desserts and drinks.

Flavor profiles:
- Sweet, fruity, and slightly spiced.

Serving suggestions:
- Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Sweet, Tangy, Fruity, Buttery