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Nispero Cobbler

Nispero Cobbler

Nispero Cobbler is sooo yummy! Served warm with vanilla ice cream.

Ingredients

Filling

2 lbs Nisperos, seeded and quartered

7 tbs Sugar

1 tbs All Purpose Flour

1/4 teaspoon Almond Extract

1 teaspoon cinnamon

1 1/2 teaspoons Lemon or Orange Juice, fresh squeezed

Nispero Cobbler

Topping

3/4 cup All Purpose Flour

3/4 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/2 teaspoon salt

3 teaspoons sugar (reserved)

1/2 cup Buttermilk well shaken

3 tbs Cold unsalted butter cut into bits

Filling

Preheat oven to 400°F. 200ºC

Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and allow to stand for about 30 minutes.

Make Topping

Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl.  Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.

Stir in buttermilk with a fork just until combined (do not over mix).

Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand.

Sprinkle with remaining 2 teaspoons sugar.

Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes.

Cool slightly, about 15 minutes, and serve warm.

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