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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.
Cobbler
Topping
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 egg
2 tablespoons canola oil
2 tablespoons melted, cooled butter
- Combine flour, sugar and baking
powder in a medium bowl; stir well.
- In a separate bowl, mix egg,
canola oil and butter.
- Pour the liquid into flour mixture,
stirring with a fork until well blended.
Recommended
Equipment
Zester - The microplane zester is
a must have in any kitchen. Not only does zest add zing to your
foods, that is where some phytos lurk! You'll never grate cirtus
peel again!
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