Get the Recipe:
Caramel Apple Pear Cobbler
This caramel apple pear cobbler is a cozy, fruit-filled dessert with a caramel-like filling and a tender oat crust. Perfect for fall or any time you crave comfort food!
Ingredients
For the filling:
- 3 large Granny Smith apples, peeled and sliced (about 1 & 1/2 pounds)
- 1 cup (200 g) firmly packed light brown sugar
- 2 tablespoons (15 g) all-purpose flour
- 1/4 cup (56 g) unsalted butter
- 3 large pears, peeled and sliced (about 1 & 1/2 pounds)
For the crust:
- 3/4 cup (90 g) all-purpose flour
- 1 cup (99 g) regular old-fashioned rolled oats
- 1/2 cup (74 g) chopped dates
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (180 ml) milk
- 3 tablespoons (42 g) butter, melted and slightly cooled
- 1 large egg, lightly beaten
- toasted pecans or glazed pecans, for optional garnish
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Instructions
To make the filling:
- Preheat the oven to 425°F (220°C). 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 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:
- Combine the flour, oats, dates, sugar, baking powder, and salt in a large bowl. Make a well in the center.
- Stir together the milk, butter, and egg. Add to the flour mixture, mixing just until combined.
- Spoon over the apple mixture.
- Bake 20-25 minutes or until the crust is golden brown. If desired, garnish with pecans before baking or with toasted or glazed pecans for serving.
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.
- Store tightly covered in the refrigerator up to 3 days.
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