Stone Fruit Cobbler Yield: 12 servings (serving size: about 3/4 cup) Ingredients a.. Crust: b.. 9 ounces all-purpose flour (about 2 cups) c.. 1 tablespoon sugar d.. 1/2 teaspoon salt e.. 6 tablespoons butter f.. 2 teaspoons fresh lemon juice g.. 4 to 5 tablespoons ice water h.. Filling: i.. 1 1/4 cups sugar j.. 6 tablespoons all-purpose flour k.. 1/2 teaspoon salt l.. 1/2 teaspoon ground nutmeg m.. 1/4 teaspoon ground allspice n.. 2 1/2 pounds red plums, pitted and cut into 1/2-inch-thick slices o.. 2 peaches (about 1 pound), pitted and cut into 1/2-inch-thick slices p.. 1/2 teaspoon vanilla extract q.. 1 tablespoon butter, melted r.. Remaining ingredients: s.. Cooking spray t.. 2 teaspoons fat-free milk u.. 1 tablespoon sugar Preparation 1.. 1. Weigh or lightly spoon 9 ounces flour into dry measuring cups, and level with a knife. Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle surface with juice and ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press two-thirds of dough into a 4-inch circle on plastic wrap, and cover. Press remaining dough into a 4-inch circle on plastic wrap, and cover. Chill 3 hours or overnight. 2.. 2. Preheat the oven to 425°. Place a foil-lined baking sheet on middle rack. 3.. 3. To prepare filling, combine 1 1/4 cups sugar and next 4 ingredients (through allspice) in a small bowl, stirring with a whisk. Combine plums and peaches in a large bowl; sprinkle flour mixture over plum mixture. Drizzle with vanilla and melted butter; toss gently. 4.. 4. Working with large portion, roll dough out on a lightly floured surface into a 13 x 9-inch rectangle. Fit into a 2-quart glass or ceramic baking dish coated with cooking spray. Spoon plum mixture into crust. Roll the remaining portion of dough into an 11 x 7-inch rectangle. Cut dough lengthwise into 1/2-inch-thick strips; arrange strips in a lattice design over plum mixture. Seal dough strips around edges of crust. Lightly brush strips with milk; sprinkle evenly with remaining 1 tablespoon sugar. Place baking dish on preheated pan; bake at 425° for 20 minutes. 5.. 5. Reduce oven temperature to 375° (do not remove cobbler from oven). Bake for 50 minutes or until crust is golden and filling is bubbly. Cool at least 1 hour. Nutritional Information Amount per serving a.. Calories: 301 b.. Fat: 7.1g c.. Saturated fat: 4.3g d.. Monounsaturated fat: 1.8g e.. Polyunsaturated fat: 0.4g f.. Protein: 3.7g g.. Carbohydrate: 58g h.. Fiber: 2.5g i.. Cholesterol: 18mg j.. Iron: 1.5mg k.. Sodium: 199mg l.. Calcium: 10mg
Posted on: Sun, 23 Jun 2013 06:19:48 +0000
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