Caramel Apple Pear Cobbler

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.

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Caramel Apple Pear Cobbler

Yield 6-8 servings

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Caramel Apple Pear Cobbler is a fall favorite around here! A buttery crust is filled with sugary apples and pears, and garnished with crunchy pecans!

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Ingredients

For the filling:

• 3 large Granny Smith apples, peeled and sliced (about 1 & 1/2 pounds)
• 1 cup (200g) firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• 1/4 cup (56g) unsalted butter
• 3 large pears, peeled and sliced (about 1 & 1/2 pounds)

For the crust:

• 3/4 cup (90g) all-purpose flour
• 1 cup (99g) regular old-fashioned rolled oats
• 1/2 cup (74g) chopped dates
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (177ml) milk
• 3 tablespoons butter, melted and slightly cooled
• 1 large egg, lightly beaten
• toasted pecans or glazed pecans, for optional garnish

Instructions

To make the filling:

1. Preheat the oven to 425°F. Lightly grease a 10-inch deep-dish pie plate or shallow 2-quart baking dish. Set aside.
2. Combine apples, brown sugar, and flour. Stir to coat apples.
3. Melt the butter in a large skillet over medium-high heat. Add the apple mixture and bring to a boil. Cook, stirring often, for 10 minutes. Add pears and cook, stirring often, for 5 more minutes. Transfer to the prepared pan.

To make the crust:

1. Combine the flour, oats, dates, sugar, baking powder, and salt in a large bowl. Make a well in the center.
2. Stir together the milk, butter, and egg. Add to the flour mixture, mixing just until combined.
3. Spoon over the apple mixture.
4. Bake 20-25 minutes or until the crust is golden brown. If desired, garnish with toasted pecans.

Notes

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.

Recipe adapted from Southern Living.

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  Calphalon 12-inch Skillet
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  Emile Henry 2 Quart Baking Dish, White
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  Deep-Dish Pie Pan, 10-Inches

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