Ingredients
Peel of 1 orange
1/3 cup sugar
1 (16-ounce) bag frozen blackberries
1 (16-ounce) bag frozen rhubarb
1 tablespoon flour
Cobbler Topping (recipe at below)
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Method:
Pre-prep: Make topping. Remove peel of orange with a vegetable
peeler or grate orange peel.
1. Preheat oven to 350°F. Place the orange peel in a food
processor or blender with the sugar. Keep motor running until
sugar turns orange and peel is no longer visible. Or, grate
the peel and stir it into the sugar by hand.
2. Spread blackberries and rhubarb in the bottom of a 9x13-inch
glass baking dish; sprinkle with flavored sugar and flour.
3. Evenly "blob" topping onto filling and, with fingers, spread
over all the fruit. (Be patient, as the very moist topping sticks
to your fingers. Some fruit will show through.)
4. Bake for 60 to 70 minutes, until top is dark golden brown
and has a dull sound when thumped.
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cobbler topping
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 egg
2 tablespoons canola oil
2 tablespoons melted, cooled butter
1. Combine flour, sugar and baking powder in a medium bowl;
stir well.
2. In a separate bowl, mix egg, canola oil and butter.
3. Pour the liquid into flour mixture, stirring with a fork
until well blended.
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