Monday, December 17, 2012
Dulce Strawberry, Peach, and Mango Cobbler
But after searching two grocery stores and not finding the frozen peach, we eventually picked up a bag of frozen strawberry, peaches, and mangoes.
Recipe adapted from Robin Hood® Bake Some Memories™ Recipe Booklet
(Makes 8 servings)
1 can (300 mL) of Eagle Brand® Dulce de Leche caramel flavoured sauce
1 bag (600 g) of Europe’s Best® Caribbean Treasure, frozen
1 cup (250 mL) of Robin Hood® all-purpose flour
½ cup (125 mL) of granulated sugar
1 teaspoon (5 mL) of baking powder
½ teaspoon of salt
½ teaspoon of cinnamon
¾ cup (175 mL) of unsalted butter
¼ cup (50 mL) of boiling water
Preheat your oven to 190°C (375°F). Grease a deep 9” round dish. Or if you want to make individual servings like us, eight cocottes (notice our red, green, and white ones - keeping it festive) or ramekins.
Stir in the water and mix with a spatula. Scoop out the batter and drop it over the fruit mixture. The topping spreads when it bakes, so don't worry about how neat it looks. If you like, you can sprinkle ⅓ cup of sliced almonds, walnuts, or chopped pecans.
I like to mix the cobbler up so that I get a bit of everything in each bite. Yum! The cobbler was delicious on its own, but feel free to add a scoop of vanilla ice cream to go with it!
Disclaimer: This holiday season, A Baked Creation partnered up with Robin Hood®, who is celebrating the 30th anniversary of their annual Holiday Recipe Collection. They were kind enough to send us a baking package with Robin Hood® all-purpose flour and Eagle Brand® Dulce de Leche caramel flavoured sauce.