| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 15g | 9g | 68g |
| sugars | fibre | protein | salt |
| 40g | 4g | 6g | 0.20g |
With its mix of vibrant, earthy and sweet flavours, I have to say, there’s no dessert quite like this Spiced Sapodilla Cobbler. Savoring it always takes me back to my Southern roots, but in a way that feels updated and new – a little like my approach to cooking. Each mouthful carries the warmth of Texas with the modern edge of my friskily experimental kitchen. But before I wax too poetic, let me delve into why I am so obsessed with this recipe.
The Magic of Sapodilla
At its heart, this Spiced Sapodilla Cobbler showcases the underappreciated sapodilla. Originating from Central America, this fruit offers a wealth of health benefits – think antioxidants, fiber, and essential vitamins. Not only are you indulging in a heartwarming dessert, you’re also nourishing your body. Plus, the sapodilla’s unique, sweet taste provides a delightful contrast to the warm spices present in this dessert.
A Nod to Tradition and Innovation
But this recipe is not just about one ingredient, it’s about how they all come together to create something special. It’s a reimagination of the classic cobbler, only adding punches of spice and the rich sweetness of the sapodilla fruit. It’s also similar to other desserts you might have sampled, like the famed apple cobbler or the comforting peach cobbler. If you’re intrigued by the marriage between Southern appeal and fruit-forward brightness in desserts, give this Spiced Sapodilla Cobbler a whirl!
If you’re planning a menu, this cobbler pairs exceptionally well with savory dishes like spiced chicken or barbecued beef – its sweet and spiced notes complement hearty flavors beautifully, offering a refreshing end to the meal.
So, why do I love this recipe so much? It’s simple. The Spiced Sapodilla Cobbler encapsulates my cooking philosophy – traditional yet daring, comforting yet surprising. It’s a little piece of my Texas upbringing served with a side of culinary adventure, and I can’t wait for you to try it.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar, plus 2 tablespoons for sprinkling
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup whole milk
- 4 cups of Sapodilla fruit, peeled and sliced
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Place the sliced sapodilla in a 2-quart baking dish, drizzle with lemon juice, sprinkle with 2 tablespoons of sugar and cornstarch. Toss until the sapodilla are evenly coated. Leave it aside.
Step Two
In a medium bowl, combine flour, 3/4 cup sugar, baking powder, salt, cinnamon, nutmeg, and clove. Mix well until thoroughly combined.
Step Three
Add the small pieces of chilled butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture looks like coarse crumbs. This process can be done faster with a pastry cutter or a food processor.
Step Four
Slowly pour the milk into the flour-butter mixture while stirring with a fork. Keep stirring until a soft, sticky dough forms.
Step Five
Drop spoonfuls of the dough evenly over the sapodilla in the baking dish. The dough will spread out and cover the fruit as it bakes.
Step Six
Place the baking dish in the preheated oven, and bake for 35 to 40 minutes, or until the fruit is bubbly and the dough is golden brown. Take it out from the oven and let it cool for a bit before serving.
Step Seven
Enjoy your homemade spiced sapodilla cobbler – it’s perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
