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Chef Mayra Amazing Gingered Apple-Berry Cobbler
Chef Mayra Amazing Gingered Apple-Berry Cobbler
Written by Admin
Tuesday, 30 November 2010 16:04
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Wha’ Cha NEED:  *** SERVES 12

Filling

  • 1/2 cup chopped hazelnuts, toasted
  • 4 large or 6 medium-sized Granny Smith apples (24 oz.), peeled and sliced
  • 2 Tbs. lemon juice
  • 1 16-oz. pkg. frozen unsweetened strawberries
  • 1 cup frozen white grape juice concentrate
  • 1 cup dried cranberries
  • 1 cup light brown muscovado sugar
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
  • 2 Tbs. organic cornstarch
  • 2 Tbs. cold water

Gingerbread Topping

  • 1 cup organic whole wheat pastry flour
  • 1/3 cup organic yellow cornmeal
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder ( aluminum free)
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • Pinch ground cloves
  • 1/3 cup prune purée
  • 1/2 cup evaporated cane juice
  • 1 tsp. grated fresh ginger
  • 1 Tbs. powdered egg replacer
  • 1/4 cup cold water
  • 1/2 cup plain soymilk

Directions

  1. Preheat oven to 275F.
  2. To make Filling: Place hazelnuts on baking sheet in single layer. Bake for 10 minutes, or until lightly toasted, taking care not to burn. Remove from oven. Increase oven temperature to 400F.
  3. Wrap nuts in clean kitchen towel, and set aside for 5 minutes until cool enough to handle. Rub gently to remove excess skin—some skin will remain. Set aside.
  4. Cut apples into pieces 1-inch wide and 1/4-inch thick, and place in large bowl. Toss with lemon juice, and set aside. Combine strawberries and juice concentrate in 3-quart heat-proof casserole. Cover, and cook over medium heat, 5 minutes, or until berries are thawed. Add apples and cranberries. Reduce heat to low, and add brown sugar, vanilla and cinnamon.
  5. Combine cornstarch and water in small bowl, and add to fruit. Cook 5 minutes, or until thickened. Remove from heat, and set aside.
  6. To make Gingerbread Topping: Combine flour, cornmeal, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in bowl, and set aside.
  7. Beat prune purée, cane juice and fresh ginger with fork.
  8. Combine egg replacer and water in small bowl. Add egg mixture and soymilk to prune mixture.
  9. Fold flour mixture into prune mixture, and stir in hazelnuts. Spoon batter over fruit filling.
  10. Bake uncovered on center rack 25 minutes, or until topping springs back and filling is bubbly. Remove from oven, and serve.

Nutritional Information
Per Serving: Calories: 318, Protein: 3g, Total fat: 4g, Saturated fat: g, Carbs: 56g, Cholesterol: mg, Sodium: 181mg, Fiber: 5g, Sugars: 57g

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Related posts:

  1. Chef Mayra’s Fruit with Couscous
  2. Chef Mayra’s Top Ten Green Eco-Holiday Tips

This entry was posted on Tuesday, November 30th, 2010 at 4:04 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.