Hill and Cragg 2

Elegant Cobblers

Ambrosia Cobbler: A classically delicious combination of pineapple chunks, mandarin oranges and coconut is topped with a crumbled nut crust.

Nut Cookie Crust:

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 cup granulated sugar

1/4 cup finely chopped walnuts

1/2 cup melted butter or margarine (1/4 lb.)

1/3 cup half and half or 2% lowfat milk

Preheat over to 375F (190C)

In a large mixing bowl, combine crust ingredients. Using quick strokes of a fork or a handheld electric mixer set at medium speed, toss or swirl ingredients until a soft cookie dough forms. Spoon dough onto an un-greased cookie sheet. Using the back of a spoon, a knife or your fingertips, spread and flatten dough to 1/8 inch thick. Bake 15 minutes or until crust is golden brown. Set crust aside to cool at least 30 minuted before handling. 

Orange-Pineapple Filling:

1-1/2 cups drained mandarin oranges 

1-1/4 cups fresh or drained canned pineapple chunks

1/4 cup honey 

1/2 cup shredded coconut

vanilla ice cream, vanilla yogurt or whipped cream 

In a medium-size glass dish or a 9-inch plate, mix mandarin oranges and pineapple chunks. Drizzle honey on top of fruit; then sprinkle with coconut. Using your thumbs and fingertips, crumble cooled cookie crust on top of fruit. Serve with vanilla ice cream, vanilla yogurt or whipped cream. Makes 6 or 7 servings.

Irene Ritter

The Cobbler Crusade

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