Pumpkin Cobbler
There’s a little magic in this recipe. You start with a batter on the bottom and with pumpkin custard on the top, but as the dish bakes, the two switch positions, and you end up with cobbler: fruit custard on the bottom and pastry on the top.
(There’s also magic in the way it tastes.)
Prep Time: 30
Total Time: 90
Servings: 12
Ingredients:
5 tablespoons Organic Valley butter, cut into pieces
1 cup plus 1 tablespoon flour, divided
3/4 cup plus 1 tablespoon sugar, divided
1 tablespoon baking powder
1 teaspoon salt, divided
1 1/2 cups Organic Valley Live Organic Lowfat Vanilla Yogurt, divided
3 cups fresh pumpkin puree or 2 cans (each 15 ounces) pumpkin puree
1 cup brown sugar
3 large Organic Valley eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon each ground cloves and nutmeg
Instructions:
1. Heat oven to 350 degrees. Place butter pieces in a 12-by-8-inch baking dish that is at least two inches deep. Microwave (or heat in oven) until butter is melted. Tilt dish to distribute butter around bottom of dish.
2. Whisk 1 cup flour, 3/4 cup sugar, the baking powder and 1/2 teaspoon salt in a bowl. Stir in 1 cup of the vanilla yogurt until just blended, then spread mixture in prepared pan.
3. Using the same bowl as above, combine pumpkin, remaining 1/2 cup yogurt, brown sugar and eggs; whisk until smooth. Whisk in remaining 1 tablespoon flour, remaining 1/2 teaspoon salt and the spices. Pour this mixture evenly over the flour mixture—do not stir the two layers together.
4. Sprinkle surface evenly with remaining 1 tablespoon sugar. Bake until toothpick inserted near center comes out clean, 60-70 minutes. As the dish bakes, the pumpkin sinks while the batter rises; the end result is a kind of cobbler, with pumpkin custard beneath a tender baked topping. Serve warm or at room temperature.
Copyright by Terese Allen
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