Cuisinart Compact Digital Toaster Oven Broiler TOB-100 - Manual (Page 11)

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Nutr itio nal info rm atio n p er b row nie :
Cal ori es 249 (54 % fr om fat ) • car b. 2 8g • p ro. 3g • fa t 16 g • sat . fa t 9g
• ch ol. 57m g • sod . 87 mg • ca lc. 12m g • fib er 2g
fall fruit Cobbler
Add a dollop of freshly whipped cr eam to top off this delicious autumn treat.
Makes 8 to 10 servings
filling:
nonstick cooking spray
¾ pound pears, peeled, cored and cut into 1-inch pieces
¾ pound apples, peeled, cored and cut into 1-inch pieces
½ to ¾ pound Italian plums, pitted and cut into eighths
½ cup granulated sugar
¼ cup unbleached, all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon grated orange zest
pinch sea or kosher salt
Topping:
1 cup plus 1 tablespoon unbleached, all-purpose flour
¼ cup granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea or kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon grated orange zest
4 tablespoons unsalted butter, cold, cut into small cubes
2
⁄
3
cup buttermilk*
½ teaspoon pur e vanilla extract
* If you don’ t have buttermilk, you can add 2 teaspoons lemon juice
or white vinegar to enough milk to make
2
⁄
3
cup. Let stand 5 min-
utes; proceed with r ecipe.
1 . Preheat the T oaster Oven set to Bake at 325°F with the rack in position A .
Lightly and evenly coat a 9-inch round or squar e pan with cooking spray .
2 . Prepar e the filling: Put the cut fruit in a large mixing bowl with the sugar ,
flour, cinnamon, zest and salt . Mix ingr edients very well . Pour into pr epared
pan . Bake for 20 minutes (you want the fruit to be able to be pier ced easily
with the tip of a paring knife, but not mushy) .
3 . While the filling is baking, prepar e the topping: Put the flour, sugar , baking
powder, baking soda, salt, cinnamon and orange zest in the bowl of a food
processor fitted with the metal chopping blade . Pr ocess dry ingredients for
10 seconds . Add the cubed butter to the dry ingr edients and pulse until
mixture r esembles coarse crumbs . Combine the buttermilk and vanilla in a
liquid measuring cup . While pulsing, slowly add the buttermilk mixtur e to
the dry ingredients thr ough the feed tube . Pulse until just combined . (This
process can also be done by hand . Put all dry ingr edients into a large mixing
bowl, or on a parchment-lined work surface . Add the butter and either using
your fingers or a pastry blender, combine until the mixtur e resembles coarse
crumbs . Make a well in the dry/butter mixtur e and add the buttermilk/vanilla .
Mix with hands or the pastry blender until just combined .)
4 . Remove fruit from oven . Scoop the cobbler batter evenly spaced over the
fruit – do leave some space in between each scoop . The batter will expand
when baked so it is not necessary to cover absolutely everything .
5 . Bake for about 25 to 30 minutes, until top is a deep golden and baked
through .
Nut ritio nal in for matio n p er s ervi ng (b ased o n 1 0 s ervi ngs ):
Cal ori es 211 (20 % fr om fat ) • car b. 4 0g • p ro. 3g • fa t 5g • sa t. f at 3g
• ch ol. 13m g • sod . 95 mg • ca lc. 37m g • fib er 3g