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Receta Bumbleberry Cobbler

Name: Bumbleberry Cobbler
Ingredients: 1 lb Rhubarb, diced 500 g; 2 x Apples, peeled and diced 2; 1 c. Raspberries 250 mL; 1 c. Blueberries 250 mL; 1/2 c. Sugar 125 mL; 3 Tbsp. All-purpose flour 45 mL; 1 1/2 c. All-purpose flour 375 mL; 1/3 c. Sugar 75 mL; 2 tsp Baking pwdr 10 mL; 1/3 c. Cool butter, cut into bits 75 mL; 1 x Egg 1; 1/2 c. Buttermilk 125 mL Icing sugar

de Global Cookbook

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Ingredientes

1 lb Rhubarb, diced 500 g
2 x Apples, peeled and diced 2
1 c. Raspberries 250 mL
1 c. Blueberries 250 mL
1/2 c. Sugar 125 mL
3 Tbsp. All-purpose flour 45 mL
1 1/2 c. All-purpose flour 375 mL
1/3 c. Sugar 75 mL
2 tsp Baking pwdr 10 mL
1/3 c. Cool butter, cut into bits 75 mL
1 x Egg 1
1/2 c. Buttermilk 125 mL Icing sugar

Direcciones

Combine rhubarb, apples, raspberries, blueberries, sugar and flour.
Spoon into the bottom of an 8"X12" baking dish.
In a large bowl combine flour with sugar and baking pwdr. Cut in butter with a pastry blender or possibly fingertips.
In a smaller bowl beat egg with buttermilk. Stir into flour mix till soft dough is formed.
Spoon on top of fruit in 8 large spoonfuls leaving room for fruit to bubble up in between dough.
Bake in a preheated 375F/190C oven for 45 to 50 min or possibly till biscuits are browned and fruit bubbles.
NOTES : Makes 8 to 10 servings