Apple and Seckel Pear Cobbler
By Marci Sorce of Sit Eat Drink
My bounty from the Farmer’s Market this week!
It’s been awhile since I was able to make my Sunday run. I’m always amazed to see how much the markets can change from week to week. The beautiful red tomatoes and sweet yellow corn are slowly fading to make room for the crisp apples, hearty root vegetables and colorful mums. It’s kind of sad and yet exciting at the same time. There’s always something new to inspire me!
I previously posted that I would write about a Peach Cobbler recipe but since apples and pears are more readily available now than peaches, I changed it up a little bit.
True confession time – I do have some peaches but have taken the selfish road. I peeled and sliced them and put them in the freezer. I am going to hoard them until winter when I just can’t take it anymore and need the taste of some sunshine. I love freezing summer produce and busting it out for a dessert, soup, stir fry in the middle of the snowy season when it looks like there is no end in sight.
But – the beautiful part of this recipe is that it can be taken from season to season and you can use whatever fruit is best at the time. You can substitute peaches, plums, strawberries, blueberries, whatever you like. The quantities and recipe stays the same.
Since all fruit is different in size, you will want to have enough to equal 4 cups of fruit so use your judgement.
For the apples, I used Jersey Empire’s since I’m so “Jersey” and they were on hand at the market, but you can use whatever apples you like best. Granny Smith’s add a nice tartness to this dish but you can use Rome, Gala, Cortland apples, etc.
In case you are not familiar with them, Seckel Pears are much smaller than say a Bosc, Anjou or Bartlett Pear. I like them because they have a great crunch and are super sweet. Plus, they are just so damn cute! But, just like with the apples, use your favorite type of pear.
The orange in this recipe serves 2 purposes. For one, the citrus helps to keep the apples from turning brown. Secondly, it adds a nice freshness. It gives it that “oh, wow, is that orange in there” unexpectedness that people, well, might not be expecting. If you do not have an orange on hand, you can leave it out. Also, if you are not using apples, the citrus is not needed to keep the fruit from turning. You can always use the zest though for flavor.
Sticking with my whole theme of “making it your own”, you can also change up the seasoning a bit in this recipe. If you like nutmeg, go ahead and substitute 1/2 tsp for half of the cinnamon. You could also use an allspice or a bit of ginger. Even some fresh mint would be fabulous. Have fun with it – be creative.
So – here is what you need:
5 Apples, peeled cored and sliced (remember – total fruit = 4 cups)
5 Seckel Pears, peeled cored and sliced
1/2 orange (zest of 1/2 the orange and juice of 1/2 the orange)
1/2 cup firmly packed light brown sugar
1 Tbsp flour (this helps thicken the juices of the fruit when baking)
1 tsp cinnamon
pinch of salt
For topping:
1/3 cup flour
1/3 cup sugar
1/3 cup Old Fashioned Oats
pinch of salt
4 Tbsp cold butter cut into small pieces
Here is what you do:
Heat oven to 375 degrees.
Butter your baking dish. You can use any type of baking dish – glass, metal, stoneware, round, square, oval. You just need one big enough to fit the fruit filling. Approximately a 9×9 size.
In a large bowl, mix together your apple and pear slices, the zest from 1/2 orange (approximately a teaspoon or so), the juice from 1/2 orange, the light brown sugar, flour, cinnamon and the pinch of salt.
In a separate small bowl, combine the flour, sugar, oats and pinch of salt for the topping.
Using a pastry blender, 2 forks or those good old fashioned tools I refer to as hands, cut the butter into the flour mixture just until combined. Don’t work it too much or the butter will get too melty. Should look a little like this……..
Pour fruit mixture into prepared pan.
Top with crumb mixture and bake.
The cobbler should take about 30-35 minutes but keep checking on it. You want the topping to get nice and browned but you don’t want to overcook the fruit too much.
Let the cobbler cool a few minutes. This will give the juices a chance to set and thicken a little.
I know – it’s so hard to wait and not stick that spoon right in. But be patient. No good can come out of eating that piping hot cobbler right out of the oven. That’s when bad things happen to good people.
I like to top mine with some ice cream or fresh whipped cream but that’s your call. But, I have to tell you, there is nothing like that taste of the ice cold creamy ice cream with the warm crunchy crumb topping and gooey soft warm baked fruit. I didn’t have vanilla on hand so I used Blue Bunny coffee break ice cream. OMG! So good! It’s like having your coffee and dessert rolled into one.
So, remember – any combination of fruit – apples and cranberries, mixed berries, peach and plum with fresh mint – use what is in season, use what’s on hand and most importantly – use what you like.
Use your creative side. And if you come up with something really amazing – please share it with me. I would love to hear about it.
Happy Fall & Happy Baking!