Manual Cuisinart TOB-80 (page 18 of 20) (English)

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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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Cuisinart TOB-80 Manual

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