Spiced pumpkin cobbler with vanilla whipped cream
ByronTalbott · ♥ 568 likes · 10.5K views · 4 min video
Read about cobblers, crisps and crumbles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 cup pumpkin
- ½ cup brown sugar
- 1 cup apple cider
- 3 tbsp cornstarch
- 3 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp clove
- ½ cup all purpose flour
- ½ cup cake flour
- ½ cup sugar
- 2 tbsp baking powder
- 1 cup milk
- ¼ cup brown butter
- 1 cup heavy cream
- ¼ cup sugar
- butter
Heat a pan on medium-high, lightly brown butter, add the pumpkin slices and cook both sides until caramelized.
Add the brown sugar and cook another minute or so until it dissolves; add the apple cider and cornstarch slurry and cook about 2 minutes until well thickened.
Off the heat, stir in cinnamon, nutmeg and clove. Transfer to a baking container and bake at 375F for 20 minutes or until very tender.
- salt
- 1 whole egg
Whisk the flours, sugar, salt, baking powder, egg and milk; pour in the brown butter and mix just until the lumps are gone.
- streusel crumble
Cool the pumpkin 5 to 10 minutes; dollop the topping around it and sprinkle streusel crumble over the batter.
Whisk the heavy cream with vanilla and sugar to soft peaks; refrigerate.
- fresh vanilla
Cool the cobbler 5 to 10 minutes; serve in small bowls with a dollop of the vanilla whipped cream.