A twist on a classic {Apple-Pear Cobbler}

15 Aug

For many people, especially in the South, cobbler is one of those dishes that warms you up and feels like home.  It doesn’t get much better than warm, syrupy-sweet fruit with a biscuit topping … that is, unless it’s all topped with vanilla ice cream!  I don’t think I’ve made a cobbler since my bed and breakfast days back in Charleston, South Carolina; but when I saw this recipe for apple-pear cobbler with dried fig and rosemary featured on Design Sponge, I thought it sounded too interesting to pass up.  A nice blend of the traditional elements of a cobbler with a couple of unexpected flavors mixed in.

I decided to give it a try Friday after work since Adam was still on the golf course and wasn’t going to be home until later.  It meant putting dinner off a little bit, but cobbler sounded much more interesting than chicken and couscous at that moment. Besides, peeling and slicing the fruit and rolling out the dough ended up being a soothing way to unwind after a busy week at work.

Here’s the original recipe from Design Sponge; which, by the way, is a great source for lots of things like DIY projects and design ideas.

{Apple-Pear Cobbler with Dried Fig and Rosemary}

Serves 8-12

For the Fruit Filling:

  • 1 ½ cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon coarsely chopped fresh rosemary
  • ½ teaspoon fine sea salt
  • 1 Meyer lemon
  • 2 red apples, peeled and cut into slices
  • 2 green apples, peeled and cut into slices
  • 2 pears, peeled and cut into slices
  • ½ cup of chopped dried figs

For the Biscuit:

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar + 1 tablespoon for the top of the cobbler
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • ¾ cup unsalted butter, cold and cut into cubes
  • ¾ cup buttermilk + 2 tablespoons for the top of the cobbler

Thanks to Pamela Figel for the personalized apron seen here!

Preheat oven to 375º and butter a 3-quart baking dish. Peel and slice the apples and pears, and cut the dried figs into quarters.  Put the fruit into a large bowl and squeeze the lemon over the fruit.  Toss with the cornstarch, salt, sugar, and rosemary and set aside.

Put the dry ingredients into a mixer bowl and combine on low.  Add the cold butter until crumbs form and slowly add the buttermilk to form a soft dough ball.  Move dough ball to a floured surface, and roll out to ½-inch thickness. Cut biscuits into circles with a biscuit cutter, can, or glass. Continue rerolling scraps until you have enough rounds to cover your baking dish.

Place the fruit into the buttered baking dish and cover with biscuits.  Brush with buttermilk and sprinkle the top with sugar.  Bake for 1 hour and 15 minutes.  Serve warm and top with vanilla ice cream or whipped cream.

I definitely recommend this recipe for a simple way to jazz up your standard cobbler.  The addition of the rosemary is a warm and unexpected surprise, but doesn’t overpower the sweetness of the fruit.  The chewiness of the dried figs adds a nice contrast of texture and the rich, deep color against the beige of the apples, pears, and biscuits gives the cobbler a little more visual interest. Here’s a picture of the finished cobbler, ready to eat – I had to snap it quickly as we were ready to dig in while the cold ice cream melted into every crevice of this delicious cobbler.  Enjoy!

Ready to dig in!


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