Kiwi raspberry cobbler

Kiwi raspberry cobbler


  1. 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 and set aside.
  2. Heat oven to 375F. In medium bowl, stir together sugar and cornstarch. Gently stir kiwifruit and raspberries in to sugar mixture to coat.
  3. 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.
  4. Bake 40 to 45 minutes or until cobbler is golden brown and bubbly.

Recipe from Zespri SunGold Kiwifruit.

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A serrated peeler works best for peeling kiwifruit


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


Time: 10 minutes
Serves: 4-6
Nutrition: n/a