Pumpkin-Apple Cobbler
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 - 8 servings
- 2tablespoons unsalted butter
- 4cups fresh pumpkin or butternut squash, peeled and cut in 1- inch cubes
- 2cups tart apples, peeled and cut in 1-inch chunks
- 1cup dark raisins
- 1cup light brown sugar
- ¼cup flour, plus flour for work surface
- 2tablespoons lemon juice
- ½teaspoon ground ginger
- ¼teaspoon nutmeg
- ¼teaspoon ground cloves
- Cornmeal biscuit dough
- 2tablespoons granulated sugar
- Creme fraiche for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
236 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 36 grams sugars; 2 grams protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 350 degrees. Use a scant tablespoon butter to butter nine-inch square or 10-inch round baking pan one and a half to two inches deep.
- Step 2
In large bowl combine pumpkin, apples, raisins, sugar, one-fourth cup flour, lemon juice, ginger, nutmeg and cloves. Spoon into baking dish. Dot with remaining butter.
- Step 3
On floured work surface pat dough into an eight-inch square about one-half inch thick. Use cutter or knife to cut small rounds, squares or one-inch strips of dough and arrange on pattern over pumpkin-apple filling. Dust with sugar.
- Step 4
Bake about 45 minutes, until topping has browned and filling is bubbly. Allow to cool until just warm before serving, or cool completely and reheat in oven to serve. Serve with creme fraiche.
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Cooking Notes
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Marli
I used a hubbard type squash, and I thought most types of winter squash were like any other. I cut the pieces into correctly-small dice, and cooked for the 45 minutes, and the result looked perfect. However, even though my husband says it is fine, the squash is still a little crunchy. Next time, I would steam the squash a little bit first. I think I would also swap the proportions or make them both 3 cups each. I think 4 c apples and 2 c squash would be better. The raisins were great.
Marli
It doesn’t say to refrigerate dough, but I found this necessary as dough was wet.
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