Tuesday, March 20, 2012

Apple & Pear Cobbler

Because most of the desserts in this book contain generous amounts of oil, usually in the form of margarine, I have found this section quite challenging. So, when I read the recipe for "Apple and Pear Cobbler" (page 471) and saw it only called for 2 tablespoons of oil, I was relieved - it's easy to omit or replace this small amount of oil. (It's not easy to replace ¼ cup margarine and get the intended results.) For this recipe, I replaced the oil with a scant ¼ cup applesauce, a nice complement to the fresh apples and pears baked into the cobbler. The dish is a mixture of Granny Smith apples and ripe pears mixed with sugar, cinnamon, and allspice, topped with a cake-like batter, and baked in the oven. Delicious!!

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