Bombur’s Vanishing Cobbler and The Hobbit #Giveaway
Bombur’s Vanishing Cobbler and The Hobbit #Giveaway takes about 1 hour and 30 minutes from beginning to end. This dessert has 513 calories, 5g of protein, and 19g of fat per serving. This recipe serves 4 and costs $1.15 per serving. A few people really liked this Southern dish. If you have allspice, pear, tangerine juice, and a few other ingredients on hand, you can make it. This recipe from Boulder Locavore has 34 fans. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Similar recipes include Skinny Mango and Blackberry Cobbler + a Giveaway, Cranberry Apple Pumpkin Cobbler + Giveaway, and Vanishing Oatmeal Cookies.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
Dash allspice
1 large apple (approximately 4 1/2 ounces), peeled, cored and chopped into small pieces
½ cup brown sugar
¼ cup total mixed dried golden raisins and/or dried sweetened cherries and/or dried sweeten cranberries (use any combination of the three or any one of the three)
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
1 ½ cups dry oats (use gluten free oats if making gluten free version)
3 seckel pears or one medium non-seckel pear (approximately 6 ounces), peeled, cored and chopped into small pieces
Juice and zest from one tangerine
6 tablespoons melted butter, unsalted (and some unmelted butter for greasing pan)
½ teaspoon vanilla extract
Equipment:
baking pan
oven
bowl
slotted spoon
baking sheet
aluminum foil
Cooking instruction summary:
Preheat the oven to 325 degrees. Prepare a 9x9 inch baking pan or 6 mini 1 cup cocottes by greasing generously with unsalted butter.Place one cup of boiling water into a small heat-proof bowl. Add the ¼ cup of dried fruit and ½ teaspoon vanilla extract. Allow to sit until fruit is soft and has plumped back up (about 20-25 minutes).In a second small bowl mix dried oats and brown sugar. Set aside.Using a slotted spoon, remove the dried fruit, draining the liquid from it and place in a large separate bowl. Reserve the vanilla-water.In the bowl with the dried fruit, combine the chopped apple, pear, tangerine juice, tangerine zest, granulated sugar, cinnamon and allspice; stir to combine and coat fruit.Place fruit mixture in the prepared baking dish or in the cocottes (distributing evenly). For cocottes: Add 1 teaspoon of the reserved vanilla-water per cocottes. For baking dish: 2 tablespoons if using a baking dish. Cover with the oat-brown sugar mixture. Pour melted butter evenly over the top of the cobbler (distributing it evenly if using cocottes).If using cocottes, place them on a baking sheet. Cover baking dish with foil, and cocottes with lids. This allows steaming of the liquids to soften the oat topping. Bake 45 minutes to 1 hour, checking to ensure the oat topping has become soft. Remove from oven and serve when cooled slightly.
Step by step:
1. Preheat the oven to 325 degrees. Prepare a 9x9 inch baking pan or 6 mini 1 cup cocottes by greasing generously with unsalted butter.
2. Place one cup of boiling water into a small heat-proof bowl.
3. Add the ¼ cup of dried fruit and ½ teaspoon vanilla extract. Allow to sit until fruit is soft and has plumped back up (about 20-25 minutes).In a second small bowl mix dried oats and brown sugar. Set aside.Using a slotted spoon, remove the dried fruit, draining the liquid from it and place in a large separate bowl. Reserve the vanilla-water.In the bowl with the dried fruit, combine the chopped apple, pear, tangerine juice, tangerine zest, granulated sugar, cinnamon and allspice; stir to combine and coat fruit.
Place fruit mixture in the prepared baking dish or in the cocottes (distributing evenly). For cocottes
1. Add 1 teaspoon of the reserved vanilla-water per cocottes. For baking dish: 2 tablespoons if using a baking dish. Cover with the oat-brown sugar mixture.
2. Pour melted butter evenly over the top of the cobbler (distributing it evenly if using cocottes).If using cocottes, place them on a baking sheet. Cover baking dish with foil, and cocottes with lids. This allows steaming of the liquids to soften the oat topping.
3. Bake 45 minutes to 1 hour, checking to ensure the oat topping has become soft.
4. Remove from oven and serve when cooled slightly.
Nutrition Information:
covered percent of daily need
