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Cuisinart TOB-100 Manual

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Nutritional information per brownie:
Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 9g
• chol. 57mg • sod. 87mg • calc. 12mg • fiber 2g
Fall Fruit Cobbler
Add a dollop of freshly whipped cream to top off this delicious autumn treat.
Makes 8 to 10 servings
Filling:
nonstick cooking spray
¾ pound pears, peeled, cored and cut into 1-inch pieces
¾ pound apples, peeled, cored and cut into 1-inch pieces
½ to ¾ pound Italian plums, pitted and cut into eighths
½ cup granulated sugar
¼ cup unbleached, all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon grated orange zest
pinch sea or kosher salt
Topping:
1 cup plus 1 tablespoon unbleached, all-purpose flour
¼ cup granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea or kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon grated orange zest
4 tablespoons unsalted butter, cold, cut into small cubes
2
⁄
3
cup buttermilk*
½ teaspoon pure vanilla extract
* If you don’t have buttermilk, you can add 2 teaspoons lemon juice
or white vinegar to enough milk to make
2
⁄
3
cup. Let stand 5 min-
utes; proceed with recipe.
1. Preheat the Toaster Oven set to Bake at 325°F with the rack in position A.
Lightly and evenly coat a 9-inch round or square pan with cooking spray.
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
… 11 …


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