Moosewood - Strawberry Mango Cobbler

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* Exported from MasterCook *

 

Strawberry Mango Cobbler

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Fruit Layer

1 1/2 pints fresh strawberries -- (or 16 oz frozen pkg)

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

3 tablespoons unbleached white flour

Topping

1 cup unbleached white flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/4 cup butter -- melted

1/3 cup buttermilk

 

Preheat the oven to 375F.

 

Peel the mangoes and cut them into bite-sized pieces. Cut the strawberries into

halves or quarters, depending on their size. In a bowl, gebtly mix the fruit

with the brown sugar, cinnamon, cardamom, and flour. Place this mixture in a 7

x 11-inch nonreactive baking pan and set aside.

 

Sift together the flour, baking powder, baking soda, and sugar. In a seperate

bowl, lightly beat the egg and combine it with the vanilla, meted butter, and

buttermilk. Make a depression in the dry ingredients and add the buttermilk

mixture all at once. Stir just until combined; the dough will be slightlt

stiff. Drop the batter by large spoonfuls into 6 slightly flattened mounds that

are evenly spaced over the fruit.

 

Bake for 30 to 40 minutes, until the fruit is bubbling and the dough if golden

brown and firm to the touch. Cool for at least 20 minutes before serving warm

or at room temperature.

 

Source:

" Moosewood Restaurant Book of Desserts "

Copyright:

" 1997 by Vegetable Kingdom, Inc "

 

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Per Serving (excluding unknown items): 209 Calories; 9g Fat (36.5% calories from

fat); 2g Protein; 32g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 243mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1

1/2 Fat; 2 Other Carbohydrates.

 

NOTES : This delightful, rosy-hued cobbler is packed with mangoes and

strawberries and toppped with golden brown, flaky biscuits. The baking time and

amount of sugar necessary will vary depending on the ripeness of the mangoes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0