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Recipe by Esti Friedman

Strawberry-Rhubarb Cobbler

Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 20 Minutes
Diets

Ingredients

Crumbs

  • 2 teaspoons Gefen Cinnamon

  • 1/4 teaspoon salt

  • 1 stick margarine, softened

Filling

  • 2 packages frozen strawberries, slightly thawed and cut in halves or quarters (depending on size)

  • 2 packages frozen strawberry/rhubarb mix, slightly thawed and cut in halves or quarters

  • 2 Granny Smith apples, peeled and thinly sliced

Directions

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Mix crumb ingredients by hand until moist, slightly sticky crumbs form. Set aside.

3.

Mix all filling ingredients very well until fully combined and fruit juice is syrupy. Spread fruit mixture into a 10×16 pan. Sprinkle crumb mixture on top and gently press down. Bake for one hour, or until crumbs are golden brown and syrup is bubbly and thick.

4.

Serve as a side dish or as a dessert topped with a scoop of ice cream.

Tips:

The filling tends to drip while baking, so you may want to place the baking pans or ramekins on a baking sheet instead of directly on the oven racks.

Variation:

If you want to bake these in ramekins instead of in a single pan, bake for 45 minutes to one hour.

About

Jackson Pulse is the only Jackson, New Jersey community magazine servicing 3500 families and stores with targeted content and advertising.

https://thevoiceoflakewood.com/jackson/
WhatsApp 732-305-2906

Strawberry-Rhubarb Cobbler

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