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Servings:
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about
scaling
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Cook Time: |
25 to 30 min |
Prep Time: |
35 minutes |
Cook Method: |
baked |
Cook Temp: |
400 degrees F |
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1. Preheat the oven to 400 degrees F. Butter a 9-inch deep-dish pie pan and set aside.
2. In a mixing bowl, combine the peaches, mangoes, crystallized ginger, and first amount of sugar, and mix well. Add first amount of flour and stir until evenly mixed. Transfer the mixture into the prepared pan and set aside.
3. Prepare the topping. Put remaining flour, sugar with baking powder, baking soda, salt, and cinnamon in the bowl of a food processor. Pulse five times to mix. Add the cold butter (1/2-inch cubes), and pulse until the texture of coarse meal. (To prepare topping without a food processor, sift the dry ingredients into a large bowl. Cut in the butter, rubbing with your fingertips until the mixture is like coarse meal.)
4. Transfer mixture to a bowl. Add the well shaken butter milk and mix gently until evenly moist. Dough should be soft but not sticky. Do not over mix.
5. Drop dough by spoonfuls on the fruit, leaving a bit of space between mounds for expansion. The fruit should peek through.
6. Bake for 25 to 30 minutes until the topping is golden and the fruit is bubbling. Serve warm.
Source: Courtesy of Hannaford Fresh Magazine, July/August 2006
Nutrition Facts |
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Serving Size
(224g
)
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|
Servings Per Container
8
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| Amount Per Serving |
| Calories 270 |
Calories from Fat 45 |
| |
% Daily Value * |
| Total Fat 5g |
8% |
| Saturated Fat 3g |
15% |
| Trans Fat 0g |
|
| Cholesterol 10mg |
3% |
| Sodium 150mg |
6% |
| Total Carbohydrate 57g |
19% |
| Dietary Fiber 3g |
12% |
| Sugars 26g |
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| Protein 3g |
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| Vitamin A 40% |
Vitamin C 20% |
| Calcium 4% |
Iron 8% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1 1/2 lb |
Peaches, peeled and pitted, cut into 1" chunks |
|
3 cup |
Fresh mango, pitted, cut 1" chunks |
|
3 Tbs |
Crystallized ginger, minced |
|
2/3 cup |
Sugar |
|
1/3 cup |
White all purpose flour |
|
3/4 tsp |
Double acting baking powder |
|
1/4 tsp |
Baking Soda |
|
1/8 tsp |
Salt |
|
1/2 tsp |
Ground cinnamon |
|
3 Tbs |
Unsalted butter |
|
1/2 cup |
Cultured low fat buttermilk |
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