Apple, Pear and Almond Cobbler
Apple, Pear and Almond Cobbler
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Yield: Serves 6-8 |
Ingredients
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
Preparation
Oven Temperature: 480-550 degrees
- Mix the apples, pears, and almonds in a bowl and sprinkle with brandy. Toss with ½ cup sugar and cinnamon.
- In a food processor fitted with the blade attachment, add the flour, 2 Tbsp. sugar, baking powder, and salt and pulse to mix.
- Add the butter and pulse again until the mixture resembles oatmeal.
- Mix the cream with the almond extract and add through the feed tube while pulsing the processor just until mixture comes together.
- Pour the fruit mixture into a 1½-2 qt. baking dish or 6-8 individual ramekins.
- 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.
- Flame Height: 1
- 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.
- 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.
