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Page 378
| Fruit Cobbler |
| 3 cups fresh fruit (apples, peaches, pears, or whatever is in season) |
| 4 tablespoons butter
1 tablespoon cinnamon | 1 cup pastry flour
2 to 4 tablespoons maple syrup | 1 teaspoon baking powder
| ½ cup water
| Combine fruit with cinnamon and maple syrup. Mix well and put into baking dish. Dot with 1 tablespoon of the butter. |
| Combine flour and baking powder in bowl. Cut in remaining 3 tablespoons butter until mixture looks like meal. Stir in water. |
| Drop by spoonfuls onto fruit. Bake 25 to 30 minutes in a 400 degree Fahrenheit oven, covered for the first 15 minutes. Then remove cover to finish baking. In this way, the top will brown but will not dry out. |
| This is a seasonal dessertuse whatever fruit is in season because that's when it's at its very best. |
| Serves 6. |
| Maple Blueberry Cake |
| Dry ingredients: |
| 3½ cups freshly ground whole-wheat pastry flour |
| Pinch salt
1 tablespoon baking powder | Pinch nutmeg
1 teaspoon cinnamon | Pinch lemon peel, freshly ground
| Liquid ingredients: |
| 3 eggs, lightly beaten |
| ¼, to cup melted butter (or 2 tablespoons melted butter and
1 small container Stoneyfield low-fat organic blueberry yogurt | 2 tablespoons organic sunflower oil)
½ to cup maple syrup (Grade B is fine) | 1 teaspoon vanilla (optional)
½ cup chopped walnuts (optional) |
| Mix together dry ingredients and set aside. |
| When liquid ingredients are well blended, slowly add dry ingredients and mix well. |
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