Cantaloupe Cobbler

cantaloupecobbler If you like cantaloupe you will love this. It smells so good coming out of the oven. The cooked cantaloupe takes on the same consistency as a peach.

Fruit:
4 cups cantaloupe, diced in ½-¾" cubes (600-700 g)
¾ cup Erythritol Gold
¼ tsp. fine sea salt

Batter:
½ cup (1 stick, 6 Tbsp.) butter, melted
1 cup self rising flour
1 cup Monk Fruit Sweetener with Erythritol (Granular)
1 cup milk
1 tsp. pure vanilla extract
1 pinch ground cinnamon or other spice of choice

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Slice butter into pieces and add to a 9x13" baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

In a large bowl mix together the flour, sugar, milk and vanilla, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.

Spoon the fruit and juices over the batter. Sprinkle with cinnamon generously over the top, if desired.

Bake in a preheated oven for about 38-40 minutes. Remove from the oven and let rest for 10 minutes.

Serve warm, with a scoop of ice cream, if desired.

Makes 9 servings.