Harvest Fruit Compote Cobbler

Gluten Free
Health score
2%
Harvest Fruit Compote Cobbler
75 min.
6
381kcal

Suggestions


Indulge in the delightful flavors of autumn with our Harvest Fruit Compote Cobbler, a gluten-free dessert that celebrates the bounty of the season. This scrumptious dish combines the natural sweetness of medium baking apples and firm Bartlett pears, enhanced by the rich, chewy texture of dried apricots and plums. Each bite is a harmonious blend of fruity goodness, making it a perfect treat for gatherings or cozy family dinners.

What sets this cobbler apart is not just its mouthwatering taste but also its ease of preparation. In just 75 minutes, you can create a warm, comforting dessert that serves six people, making it ideal for sharing. The topping, made with a unique blend of spices and a hint of crystallized ginger, adds a delightful crunch and aromatic flair that perfectly complements the tender fruit beneath.

With only 381 calories per serving, this dessert allows you to indulge without the guilt. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, the Harvest Fruit Compote Cobbler is sure to become a favorite in your dessert repertoire. So gather your ingredients, preheat your oven, and get ready to savor the essence of fall in every delicious bite!

Ingredients

  • 1.5 lb apples peeled cut into 1/2-inch slices (3 cups)
  • 1.5 lb purée of usa bartlett pear firm ripe peeled cut into 1/2-inch slices (3 cups)
  • 0.5 cup apricot dried cut in half
  • 0.5 cup prune- cut to pieces dried cut in half
  • 0.5 cup brown sugar packed
  • tablespoons candied ginger finely chopped
  • 0.3 teaspoon ground cloves 
  • 0.3 cup milk 
  • 0.3 cup granulated sugar 
  • 0.5 teaspoon ground ginger 
  • 0.3 cup butter melted
  • tablespoon coarse salt 
  • tablespoons frangelico 
  • 1.5 cups frangelico 

Equipment

  • bowl
  • oven
  • spatula
  • glass baking pan

Directions

  1. Heat oven to 375°F.
  2. In large bowl, mix compote ingredients. Spoon into ungreased 8-inch (2-quart) square glass baking dish.
  3. Bake uncovered 25 minutes. Meanwhile, in same bowl, mix all topping ingredients except coarse sugar, using rubber spatula or spoon, until dough forms. Drop dough by spoonfuls over top of hot compote.
  4. Sprinkle with coarse sugar.
  5. Bake 25 to 30 minutes or until fruit is tender and topping is golden brown and baked throughout.

Nutrition Facts

Calories381kcal
Protein2%
Fat19.33%
Carbs78.67%

Properties

Glycemic Index
40.58
Glycemic Load
20.12
Inflammation Score
-6
Nutrition Score
8.016521707825%

Flavonoids

Cyanidin
1.88mg
Delphinidin
0.01mg
Peonidin
0.02mg
Catechin
1.47mg
Epigallocatechin
0.29mg
Epicatechin
8.54mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.22mg
Luteolin
0.14mg
Kaempferol
0.16mg
Quercetin
4.81mg

Nutrients percent of daily need

Calories:380.7kcal
19.03%
Fat:8.58g
13.2%
Saturated Fat:1.89g
11.79%
Carbohydrates:78.52g
26.17%
Net Carbohydrates:70.41g
25.6%
Sugar:63.38g
70.42%
Cholesterol:1.63mg
0.54%
Sodium:1266.72mg
55.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.99g
3.98%
Fiber:8.11g
32.44%
Vitamin A:957.13IU
19.14%
Vitamin K:15.93µg
15.17%
Potassium:519.82mg
14.85%
Manganese:0.27mg
13.58%
Vitamin C:10.42mg
12.63%
Copper:0.21mg
10.42%
Vitamin E:1.18mg
7.86%
Vitamin B6:0.14mg
6.96%
Vitamin B2:0.12mg
6.95%
Calcium:65.45mg
6.55%
Magnesium:26.05mg
6.51%
Phosphorus:59.61mg
5.96%
Iron:0.96mg
5.34%
Vitamin B3:0.9mg
4.48%
Vitamin B1:0.05mg
3.38%
Vitamin B5:0.32mg
3.18%
Folate:12.19µg
3.05%
Zinc:0.31mg
2.1%
Selenium:1.02µg
1.46%
Vitamin B12:0.08µg
1.38%