Stone Fruit Cobbler
with Buttery Biscuit Topping
This juicy stone fruit cobbler combines fresh summer produce and a tender, buttery biscuit topping for a delicious bite. Serve it with your favourite ice cream for the perfect summer treat!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Prune
2 pièce(s)
Fruit à noyau
1 pièce(s)
Citron
½ tasse(s)
Cassonade
(Peut contenir : Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
56 g
Canneberges séchées
(Peut contenir : Moutarde, Soya, Oeuf, Noix, Arachides, Sulfites, Sésame, Lait, Gluten)
150 g
Mélange à pâte tout usage
(Contient: Lait, Blé Peut contenir : Soya, Oeuf, Noix, Orge)
30 g
Gingembre
Pas inclus dans votre livraison
6.66 cs
Beurre*
(Contient: Lait)
0.13 cc
Sel*
3 cs
Lait*
(Contient: Lait)
Instructions
- Grease an 8x8-inch baking dish with 2 tsp softened butter.
- Pit, then cut plums into 1/2-inch pieces.
- Pit, then cut nectarines into 1/2-inch pieces.
- Zest, then juice lemon.
- Peel, then mince or grate ginger.
- Add plums, nectarines, cranberries, 4 tbsp brown sugar, 2 tsp lemon juice, 2 tsp cornstarch, 1 1/2 tsp ginger and 1/8 tsp salt in a large bowl. Stir until evenly combined.
- Transfer fruit mixture to prepared baking dish.
- Melt 5 tbsp butter in the microwave or small pot.
- Add Breakfast Baking Mix, lemon zest, melted butter and 5 tbsp milk to a large bowl, then stir to combine.
- Drop heaping spoonfuls of biscuit mixture over the top of the baking dish of fruit. Sprinkle 2 tbsp of the remaining brown sugar over top.
- Bake in the middle of the oven until biscuit topping is golden-brown and fruit is bubbling, 25-35 min.
- Remove cobbler from the oven, then transfer to a wire rack to cool slightly, 5 min.
- Divide stone fruit cobbler between bowls. (TIP: Serve alongside your favourite ice cream!)
