Have you ever tried fresh, ripe jackfruit? It certainly is a treat to behold! With a flavor reminiscent of mango, cantaloupe, and Juicy Fruit gum, it has a one-of-a-kind flavor! These babies can also get BIG, like up to 60 pounds!!!
So, as you imagine then, processing a fresh, ripe fruit can certainly fill your freezer! And if you have a tree, it can produce numerous fruits each year!
Our freezer has quite a bit of this delicious, sweet fruit in it!
So, this week I am going to share with you my take on the American favorite of cobbler… but made with fresh, ripe jackfruit!
How about a sweet jackfruit cobbler????
Don’t have the fresh ripe fruit? Don’t worry, I have a plan B for you…. Keep reading!
Now, when I am processing the ripe fruit, it is SO much easier to work with than its unripe version (which can be a sticky, gummy mess)! I like to chop and then freeze the fruit into nice user friendly packages to enjoy throughout the year.
Now, this cobbler is going to start with 4 cups of ripe jackfruit, which can either be previously frozen and thawed… or fresh from the fruit!
I have two different ways I make my sweet jackfruit cobbler. One way uses a slow cooker (my preferred method), and the other is part on the stove top and part in the oven. The slow cooker version yields a softer, more moist cobbler with a more dumpling-like consistency. The stove top/ oven version makes a more biscuit-like cobbler. Choose your preferred method, and let’s begin!
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Let’s make a sweet jackfruit cobbler!
To demonstrate, I will be showing you my slow cooker method. (Mine is 5 quarts.) For the stove top/oven method, see the instructions at the bottom of the page.
To my slow cooker, I add in my sweet, ripe jackfruit that have been cut into 1/2 to 1 inch pieces.
Next in go the sugar and cinnamon.
Then I follow up with the liquid, which is either water or a blend of water and juice from the jackfruit (if your fruit was frozen and thawed, you will have a bit of juice).
I also add in lime juice (in my case mandarina limes).
Give it a good stir then place the cover on top and cook on high for 2 hours.
Time for the next additions!
After 2 hours, check the cooked fruit to ensure it is fork tender. If it needs more time, put the lid back on and check again in a few minutes. Once the fruit is ready, add in a stick of butter. (Yes, a WHOLE stick of butter… doesn’t matter if it is unsalted or salted.)
Hey, I didn’t promise you it would be low in calories, did I?
Replace the lid again and let the butter melt while you prepare the dough mixture.
For this, you will mix together flour, sugar, baking powder, and salt.
Then you add in milk. Give this a good whisking.
Open the cover to your slow cooker and stir the now melted butter into the syrupy sauce.
Then, slowly and carefully add your flour/milk mixture into the slow cooker, being sure to pour it over the entire surface to evenly distribute it.
Replace the lid and then cook 1 to 1.5 hours more (still on high) or until dough just sets and springs back to the touch.
Remove from heat and let cool.
Now, you could eat your cobbler right away, but we actually prefer our cobbler nicely chilled!!
Plan B… what if you don’t have fresh jackfruit?
So, do you want to give it a try but don’t have access to fresh jackfruit?
Well, let’s see if I can help you with converting this recipe to using canned ripe jackfruit. One caveat though, I do not have access to canned ripe jackfruit, but I will give you my best attempt at converting this recipe based on what I can find on the internet…. If you give it a try, let me know how it goes!
Now, from what I understand, the closest function and flavor to the fresh ripe jackfruit is going to be the canned (or packaged) jackfruit that is packed in syrup. Keep in mind, you need to use the RIPE jackfruit packed in syrup. Do not use unripe jackfruit or jackfruit packed in brine!!
What is the difference? Click here to find out.
Each cup of drained, ripe jackfruit that was canned in syrup has a mass of around 178 grams, so to make this recipe you should need 4 cups or 712 grams of drained ripe jackfruit.
It seems the typical sized can is 565 grams with a drained mass of 230 grams. To get to the 4 cups (712 grams) fruit, you should then need 3 cans of this size, drained.
Too much math?
Ok, so in short, if you don’t have fresh ripe jackfruit, use 3 cans of ripe jackfruit canned in syrup. They should say 565 grams (or perhaps 20 ounces or 1 lb, 4 ounces). Drain the contents then start your cobbler!
Did you know you can find this and many of my other recipes on Pinterest?
Sweet Jackfruit Cobbler
Notes
Slow cooker instructions: follow steps 1 to 7.
Stove top/oven instructions: follow steps 8 to 13.
The slow cooker version (my favorite) yields a softer, more moist cobbler with a more dumpling-like consistency. The stove top/ oven version makes a more biscuit-like cobbler.
Ingredients
Jackfruit in syrup
- 4 cups chopped ripe jackfruit (1/2-1 inch pieces)
- 2 cups water
- 1 ¼ cups + 1 cups sugar
- ½ teaspoon cinnamon
- ¼ cup lime juice
Cobbler dough
- 1 stick butter (unsalted or salted)
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
Instructions
- ***Slow cooker***: Add jackfruit, water, 1 1/4 cups sugar, cinnamon, and lime juice in slow cooker base. Stir. Cover and cook on high for 2 hours.
- After 2 hours, check jackfruit for doneness. Once jackfruit is soft, add butter and cover slow cooker while preparing remainder of ingredients.
- In a medium bowl, mix flour, baking powder, salt, and 1 cup of sugar until combined. Add milk and whisk until combined.
- Once butter is melted, stir contents of the slow cooker then pour milk mixture on top. Be sure to slowly pour over the entire surface of the slow cooker.
- Close lid and cook for 1 to 1 1/2 hours more or until cobbler is just done. Dough will be set and spring back when touched.
- Turn off heat.
- We prefer to let our cobbler cool and then chill it prior to eating.
- ***Stove Top/ Oven***: Bring jackfruit, water, 1 1/4 cups sugar, cinnamon, and lime juice to a boil in a medium pot. Cook uncovered over medium to medium low heat until jackfruit pieces are soft and syrup has thickened (about 35-40 minutes), stirring occasionally. Set aside.
- Meanwhile, heat oven to 350 degrees.
- In a cast iron skillet or 9 inch square baking pan, add butter and preheat in oven to melt butter.
- In a medium bowl, mix flour, baking powder, salt, and 1 cup sugar until combined. Add milk and whisk until combined.
- Once butter is melted, add jackfruit syrup to pan and pour milk mixture over the top, being careful to cover the entire surface.
- Bake at 350 degrees for 45 to 60 minutes or until the crust is brown.
Nutrition Facts
Sweet Jackfruit Cobbler
Serves: 8
|
Amount Per Serving: 1/8 of recipe
|
||
|---|---|---|
| Calories | 454 | |
| % Daily Value* | ||
| Total Fat 12.5g | 18.5% | |
| Saturated Fat 7.7g | 35% | |
| Trans Fat 0 | ||
| Cholesterol 33mg | 11% | |
| Sodium 310mg | 12.9% | |
| Total Carbohydrate 88.4g | 29.3% | |
| Dietary Fiber 1.8g | 4% | |
| Sugars 57.7g | ||
| Protein 3.6g | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 153mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jungle Living with Jill
Looking for more exotic fruit recipes?
Hey! You made it this far! Thanks for reading to the end!!
Now for a funny little story…. One year we had one of our jackfruits fall and get IMPALED onto the rebar of our chicken fence!!! Check out the photo….
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