Ingredients with Measurements:
- 1 Pandoro cake, sliced into 1-inch cubes
- 4 cups mixed berries (such as raspberries, blueberries, and strawberries)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the mixed berries, granulated sugar, cornstarch, salt, vanilla extract, and lemon juice. Mix well and set aside.
3. In another mixing bowl, combine the melted butter, all-purpose flour, rolled oats, chopped pecans, and brown sugar. Mix well until crumbly.
4. Grease the baking dish with butter or cooking spray.
5. Arrange the sliced Pandoro cubes in the bottom of the baking dish.
6. Pour the berry mixture over the Pandoro cubes.
7. Sprinkle the crumbly mixture over the berry mixture.
8. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the berry mixture is bubbling.
9. Remove from the oven and let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 410
Total fat: 21g
Saturated fat: 9g
Cholesterol: 37mg
Sodium: 97mg
Total carbohydrates: 54g
Dietary fiber: 4g
Total sugars: 32g
Protein: 4g
Substitutions for ingredients:
- Pandoro cake can be substituted with pound cake or brioche bread.
- Mixed berries can be substituted with any fresh or frozen berries.
- Chopped pecans can be substituted with walnuts or almonds.
Variations:
- Add a scoop of vanilla ice cream on top of each serving.
- Substitute the mixed berries with sliced peaches or apples for a different flavor.
- Add a pinch of cinnamon to the crumbly mixture for a warm and cozy flavor.
Tips and tricks:
- Use a serrated knife to slice the Pandoro cake for easier cutting.
- Make sure the crumbly mixture is well mixed and crumbly before sprinkling it over the berry mixture.
- Serve the cobbler warm for the best flavor.
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 heated through.
Presentation ideas:
- Serve the cobbler in individual ramekins for a cute and personal touch.
- Dust some powdered sugar over the top of the cobbler for a pretty presentation.
Garnishes:
- Top each serving with a fresh berry or a sprig of mint for a pop of color.
Pairings:
- Serve the cobbler with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
Suggested side dishes:
- Serve the cobbler with a side of fresh fruit or a green salad for a balanced meal.
Troubleshooting advice:
- If the crumbly mixture is too dry, add a tablespoon of melted butter at a time until it reaches the desired consistency.
- If the cobbler is too runny, bake it for a few more minutes until the berry mixture thickens.
Food safety advice:
- Make sure to wash the berries thoroughly before using them in the recipe.
- Store any leftover cobbler in the refrigerator and consume within 3 days.
Food history:
- Cobbler is a traditional American dessert that dates back to the 19th century.
Flavor profiles:
- The Pandoro and Berry Cobbler is sweet, fruity, and nutty with a buttery and crumbly topping.
Serving suggestions:
- Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream for a delicious and comforting dessert.
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Region: Italian