I’m a bit ashamed to tell you that I baked all kinds of things during the holidays that I have yet to share with all of you. I realize that November and December are long gone, and now January is almost over. But, I figure this is a good case of “better late than never.”
I first made this cobbler for Thanksgiving. It was so good that I made it again for one of our Christmas dinners. The first time, I made it in a pie pan as suggested in the recipe. The second time, I made it in various size bakers. I used individual-sized ramekins as well as a couple of larger pans. Either way works, but I am such a sucker for those little bakers.
My first instinct was to add some vanilla to the recipe. It just seemed like there should be some in there somewhere. However, I decided to stick to the original recipe and didn’t augment at all. The verdict? No vanilla needed at all. You may have a different opinion, but I think all that caramel is all the flavor this cobbler needs.
- 3 large Granny Smith apples, peeled and sliced (about 1 & 1/2 pounds)
- 1 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup unsalted butter
- 3 large pears, peeled and sliced (about 1 & 1/2 pounds)
- 3/4 cup all-purpose flour
- 1 cup uncooked regular oats
- 1/2 cup chopped dates
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 3 tablespoons butter, melted
- 1 large egg, lightly beaten
- toasted pecans for garnishing
To make the filling:
Lightly grease a 10-inch deep-dish pie plate or shallow 2-quart baking dish. Set aside.
Combine apples, brown sugar, and flour. Stir to coat apples.
Melt butter in a large skillet over medium-high heat. Add apple mixture and bring to a boil. Cook, stirring often, for 10 minutes. Add pears and cook, stirring often, for 5 more minutes. Spoon fruit into prepared pan.
To make the crust:
Combine flour, oats, dates, sugar, baking powder, and salt in a large bowl. Make a well in the center. Stir together milk, butter, and egg. Add to dry ingredients, mixing just until combined.
Spoon over fruit mixture. Bake at 425° for 20-25 minutes or until crust is golden brown. If desired, garnish with pecans.
Recipe adapted from Southern Living.
The crust mixture can also be made into 10 muffins. Fill lightly greased muffin pans two-thirds full with batter. Bake at 425° for 15 minutes.