cal.jpg (52427 bytes)

Kiwi Cobbler

4 cups peeled and sliced kiwi (about 12)                                                                1 cup water

1 cup sugar                                                                                 1/4 teaspoon ground cinnamon

1/8 teaspoon ginger                                                              4 tablespoons butter or margarine

Crust:

1 cup all-purpose flour                                                     2 tablespoons vegetable shortening

3 to 4 tablespoons ice water                                     1 tablespoon melted butter or margarine

1 teaspoon sugar                                                                                                                       

Preheat oven to 400 degrees. Combine kiwi and water in an 8- or 9-inch cake pan (should be at least 2 inches deep) or in a casserole of approximate size. In a small bowl, combine 1 cup sugar with spices. Mix well. Sprinkle over kiwi. Dot with the 4 tablespoons butter.

To make the crust: combine flour, butter and shortening in bowl of a food processor, fitted with steel blade. Process until mixture resembles coarse cornmeal. Add water gradually, processing until mixture forms a ball. Roll dough on lightly floured surface to a circle about 9 to 10 inches in diameter. Place on top of fruit filling, allowing any excess pastry to go up sides of pan. Brush with melted butter and sprinkle with sugar. Cut several small slits in dough to allow steam to escape during baking. Bake 40 to 45 minutes or until filling is thick and bubbly and crust is golden brown. Serve with a scoop of ice cream on top, if desired. Serves 4 to 6.

[Back to top of Recipes] [California Kiwifruit home page]
[Cal Harvest home page] [Cal Harvest e-mail]