Disclosure: I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.
I honestly have no idea what to call this dessert. It’s kind of a cobbler/sonker/pandowdy hybrid. Never heard of a sonker or pandowdy? I hadn’t either prior to trying to name this recipe, but this article from the New York Times is a fun read on regional names for similar desserts. All I know is it tastes good and satisfies a sweet tooth. But you can call it whatever your heart desires!
This month, Recipe Reduxer’s were asked to create delicious baked goods using the hottest, new alternative sweetener on the market, Monk Fruit in the Raw. A 100% all-natural, zero-calorie sweetener, Monk Fruit in the Raw works beautifully in baked goods and tastes great, too! If you’re like me, you avoid sugar alternatives because of the unpleasant after taste. Well, Monk Fruit in the Raw can be your new best friend because there is no after taste…hooray! Now you can cut back calories and sugar in your favorite desserts without sacrificing flavor, texture, or appearance.
Have you tried Monk Fruit in the Raw yet? I’d love to hear how you have used it at home!
Sweet Tater & Apple Sonker-Cobbler
2 medium-sized sweet potatoes, sliced 1/4 inch thick and cut in half
1 Golden Delicous apple, peeled, cored and sliced thin
1/2 cup dried cranberries
1/4 cup Monk Fruit in the Raw
1 Tbsp. orange juice
1 tsp. orange zest
1 1/4 cup AP flour
1 Tbsp. Monk Fruit in the Raw
1 Tbsp. granulated sugar
1 tsp. baking powder
1/2 tsp. salt
5 Tbsp. cold unsalted butter, cut into chunks
1/3 cup milk
1/2 tsp. orange juice
1. Preheat oven to 375°F and butter an 8×8 inch baking pan.
2. In a large bowl, mix together the sweet potatoes, appple slices, cranberries, monk fruit sugar, orange juice and orange zest. The fruit should be well-coated in the sugar. Set aside.
3. In a seperate bowl, add flour, monk fruit sugar, granulated sugar, baking powder, salt and butter. Using a pastry blender, cut butter into dry mixture until it becomes a coarse crumb.
4. Add milk and orange juice to the dry mixture gradually, mixing the dough with a fork until dry ingredients just become moistened.
5. Pour fruit into prepared baking pan. Using your hands, place small pieces of the dough on top of the fruit until mostly covered. Slightly flatten the dough with your fingers, pressing down into the fruit.
6. Bake for 35-40 minutes or until topping is golden brown and the sweet potatoes can be easily pierced with a fork.