INGREDIENTS
1/4 cup butter-canola oil blend
1/2 cup sugar
1 tablespoon corn starch
4 Zespri SunGold Kiwifruit, peeled and thickly sliced
1 cup fresh raspberries
1 cup whole wheat or all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups low-fat buttermilk
1/2 cup sugar
1 tablespoon corn starch
4 Zespri SunGold Kiwifruit, peeled and thickly sliced
1 cup fresh raspberries
1 cup whole wheat or all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups low-fat buttermilk
METHOD
- Heat butter-canola spread in 9-inch oven-proof skillet or 8-inch square baking dish in oven until melted, 2 to 3 minutes. Remove from oven; set aside.
- Heat oven to 375F. In medium bowl, stir together sugar and cornstarch. Gently stir kiwifruit and raspberries in to sugar mixture to coat.
- In medium bowl, stir together flour, baking powder, baking soda and salt. Stir in buttermilk just until combined. Pour into pan over melted butter without stirring. Spoon kiwifruit mixture over batter.
- Bake 40 to 45 minutes or until cobbler is golden brown and bubbly.
Recipe tip: A serrated peeler works best for peeling kiwifruit.
