Zutaten für Cantaloupe Cobbler
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Zubereitung von Cantaloupe Cobbler
- Preheat oven to 350°F (175°C).
- Peel and cube 4 cups of cantaloupe. Gently toss with 2 tablespoons of lemon juice to prevent browning.
- Place the cubed cantaloupe in a greased 9x13 inch baking dish.
- In a large bowl, combine 1 cup all-purpose flour, ¾ cup rolled oats, ½ cup brown sugar, ½ cup chopped pecans, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon baking powder, and ½ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually stir in ½ cup milk until just combined. Do not overmix.
- Pour the crumble topping evenly over the cantaloupe.
- Bake for 45-60 minutes, or until the topping is golden brown and the cantaloupe is bubbly.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
132 g
Sugar
976g
Fat
620g
Carbs
116g
