Apple, Pear and Almond Cobbler

Apple, Pear and Almond Cobbler

Recipe No Image

Yield: Serves 6-8


3 ea. apples, peeled, cored and sliced into 1/2-in. pieces
3 ea. pears, peeled, cored and sliced into 1/2-in. pieces
1/2 cup almonds, slivered
1 Tbsp. brandy
1 tsp. cinnamon
1/2 cup + 2 Tbsp. sugar
1 1/2 cups flour
21/4 baking powder
1/4 tsp. salt
6 Tbsp. unsalted butter, cut into 6 pieces
3/4 cup heavy cream
1/2 tsp. almond extract


Oven Temperature: 480-550 degrees

  1. Mix the apples, pears, and almonds in a bowl and sprinkle with brandy. Toss with ½ cup sugar and cinnamon.
  2. In a food processor fitted with the blade attachment, add the flour, 2 Tbsp. sugar, baking powder, and salt and pulse to mix.
  3. Add the butter and pulse again until the mixture resembles oatmeal.
  4. Mix the cream with the almond extract and add through the feed tube while pulsing the processor just until mixture comes together.
  5. Pour the fruit mixture into a 1½-2 qt. baking dish or 6-8 individual ramekins.
  6. On a lightly floured surface roll the dough into a ½-in. rectangle. Cut into 6-8 squares and arrange on top of the fruit.
  7. Flame Height: 1
  8. Bake just inside the doorway of the oven for about 30-35 minutes, rotating once for even cooking, until the fruit is bubbling and the pastry is lightly browned.
  9. If your oven is hotter than the temperature we suggest or the cobbler is browning too quickly, cover it lightly with foil and remove the foil for the last 5 minutes of the cooking.

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