Desserts > Cobblers > Fruit Cobblers

Peruvian Apple Cactus Fruit Cobbler Recipe

Ingredients with Measurements:
- 2 cups of diced Peruvian apple cactus fruit
- 1 cup of all-purpose flour
- 1 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, melted
- 1/2 cup of milk
- 1 teaspoon of vanilla extract

Special equipment needed:
- 9-inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons

Step-by-step instructions:

1. Preheat the oven to 350°F.

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

3. Add the melted butter, milk, and vanilla extract to the dry ingredients and mix until well combined.

4. Fold in the diced Peruvian apple cactus fruit.

5. Pour the mixture into a greased 9-inch baking dish.

6. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

7. Let the cobbler cool for 10 minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 290
Fat: 12g
Carbohydrates: 43g
Protein: 3g
Fiber: 2g
Sugar: 30g

Substitutions for ingredients:
- Peruvian apple cactus fruit can be substituted with any other fruit of your choice.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Granulated sugar can be substituted with coconut sugar or honey for a healthier version.
- Unsalted butter can be substituted with coconut oil or vegan butter for a dairy-free version.
- Milk can be substituted with almond milk or any other non-dairy milk for a vegan version.

Variations:
- Add a teaspoon of cinnamon to the dry ingredients for a spiced version.
- Top the cobbler with whipped cream or vanilla ice cream for a decadent version.
- Use a combination of fruits like apples, pears, and berries for a mixed fruit version.

Tips and tricks:
- Make sure to dice the Peruvian apple cactus fruit into small pieces for even distribution in the cobbler.
- Serve the cobbler warm with a scoop of ice cream for a delicious dessert.
- Leftovers can be stored in the refrigerator for up to 3 days.

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

Reheating instructions:
Reheat the cobbler in the microwave or oven until warm.

Presentation ideas:
Serve the cobbler in individual bowls topped with whipped cream and a sprinkle of cinnamon.

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

Pairings:
Pair with a cup of hot tea or coffee for a cozy dessert.

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

Troubleshooting advice:
- If the cobbler is too dry, add a splash of milk to the mixture before baking.
- If the cobbler is too wet, add a tablespoon of flour to the mixture before baking.

Food safety advice:
Make sure to wash the Peruvian apple cactus fruit thoroughly before dicing.

Food history:
Peruvian apple cactus fruit, also known as pitahaya or dragon fruit, is native to Central and South America. It is a popular fruit in Peruvian cuisine and is often used in desserts.

Flavor profiles:
The Peruvian apple cactus fruit has a sweet and slightly tart flavor with a crunchy texture.

Serving suggestions:
Serve the cobbler warm with a scoop of ice cream or whipped cream for a delicious dessert.

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Region: Peruvian

Taste: Sweet, Tangy, Spicy, Fruity