Maple Pumpkin Cobbler
As it bakes, the pumpkin mixture sinks while the batter rises; the result is a kind of cobbler, with pumpkin custard beneath a tender baked topping.
Ingredients
4 Tbsp. butter, cut into thick slices
1 cup plus 1 Tbsp. flour, divided
3/4 cup sugar
1 Tbsp. baking powder
1 tsp. salt, divided
1 1/2 cups vanilla yogurt, divided
3 cups pumpkin puree
3/4 cup maple syrup
3 large eggs
1 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves and nutmeg
Directions
Heat oven to 350 degrees. Place butter slices in a 12-by-8-inch baking dish, one that is at least two inches deep. Heat until butter is melted. Tilt dish to distribute butter around the bottom. Set aside.
Whisk 1 cup of the flour, 3/4 cup of the 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.
Using the same bowl as above, combine pumpkin puree, remaining 1/2 cup yogurt, maple syrup, 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.
Bake until toothpick inserted near center comes out clean, about 50 minutes. (The two layers will reverse positions as the cobbler bakes.)
Serve the cobbler warm, at room temperature or chilled.
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