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18
2. Prepare the filling: Put the cut fruit in a large mixing bowl with the sugar, flour,
cinnamon, zest and salt. Mix ingredients very well. Pour into prepared pan. Bake
for 20 minutes (you want the fruit to be able to be pierced easily with the tip of a
paring knife, but not mushy).
3. While the filling is baking, prepare 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. Process dry ingredients for 10
seconds. Add the cubed butter to the dry ingredients and pulse until mixture
resembles coarse crumbs. Combine the buttermilk and vanilla in a liquid
measuring cup. While pulsing, slowly add the buttermilk mixture to the dry
ingredients through the feed tube. Pulse until just combined. (This process can
also be done by hand. Put all dry ingredients 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 mixture resembles coarse crumbs. Make a well
in the dry/butter mixture 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.
Nutritional information per serving (based on 10 servings):
Calories 211 (20% from fat) • carb. 40g • pro. 3g • fat 5g • sat. fat 3g
• chol. 13mg • sod. 95mg • calc. 37mg • fiber 3g
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