By Katie Gagne
Most of the things I love to eat are savory. The sweets I bake for my customers are custom and sometimes fancy. Yet, there is something so comforting and homey about a fruit cobbler. This one is simple, versatile, and makes the entire house smell heavenly. It is great for any party or event, or even as a dessert for a family Sunday dinner.
Apple, Pear, and Blackberry Cobbler
Serves 8-10
Ingredients
Ingredients
Fruit Mixture
8 Medium – Large Granny Smith Apples
6 White Pears
3 pints Blackberries
3 teaspoons Cinnamon
1 teaspoon Kosher Salt
1 teaspoon Apple Pie Spice (optional)
½ teaspoon Nutmeg
2/3 cup packed Brown Sugar
Juice from ½ lemon
1 Tablespoon Cornstarch
Batter
1 ½ cups All Purpose Flour
1 cup White Sugar
1 cup Buttermilk
1 stick melted Unsalted Butter
½ teaspoon Kosher Salt
2 teaspoons Cinnamon
2 teaspoons Baking Powder
Topping
Topping
½ cup White sugar
½ cup Brown Sugar
1 teaspoon Cinnamon
Instructions
Peel, core, and slice apples and pears.
Place in large bowl and sprinkle with juice of ½ lemon
Add in cinnamon, brown sugar, salt, cornstarch, nutmeg, and apple pie spice.
Toss until well coated.
Place in a saucepan and warm over medium heat for 5-7 minutes until soft.
Remove from heat and set aside.
In a mixing bowl, combine flour, sugar, salt, cinnamon, and baking powder with a whisk.
Add in the melted butter and buttermilk.
Whisk until combined and most of the lumps are out.
In a 9×13 pan spread the apple and pear mixture in an even layer.
Toss in the blackberries.
Spoon batter over top of the fruit.
Mix the topping together and sprinkle generously over the top of the batter.
Bake in a pre-heated 350* oven for approximately 40-45 minutes or until knife inserted in dough comes out clean.
If the top looks like it is browning too much before done, place a sheet of foil over the top until finished baking.
Let stand for 5-10 minutes before serving.
Serve alone or with whipped cream or vanilla ice cream.
Tastes great warm or room temperature.
You can easily substitute cooked whole cranberries or cherries for the blackberries.
You can use canned pears in water or light syrup instead of fresh ones if you wish.
This recipe easily doubles if making more for a crowd.
See More of Katie’s Cooking Up a Hooley in the Kitchen recipes HERE
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Katie Gagne
*Katie is an English teacher at Trinity High School by day and in her “spare” time runs her own at-home baking business, Sassy’s Sweets and Oh So Much More, specializing in gourmet cakes, cookies, cupcakes, and pastries. She can be reached at [email protected] or (440) 773-4459
