Fresh Ideas: Apples, Pears & Rosemary

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Apples and pears are currently in season. While I do not (yet) have these fruit trees on my property, I’ve got many, many farms in my area where I can pick up beautiful, local, specimens of both.

After I saw this pear and rosemary danish recipe, I was obsessed with the idea of adding some rosemary from my garden to a dessert featuring apples and pears.  While I could have gone in any number of directions with the recipe (I’m fond of fruit pies, galettes, crisps, grunts and slumps, for example), I decided to make a cobbler. Cobblers are so easy to make, yet so delicious, and this one’s perfect for a weekday or weeknight dessert. I brought this to a potluck with friends, and everyone loved it.

Recipe for Apple Pear Cobbler with Rosemary

This fruit filling was adapted from Food52; the topping was adapted from Canal House Cooking volume 4.

Ingredients:

For the fruit:

  • 2 1/2 pounds mixed local pears and apples (I used 2 d’Anjou pears and 3 Fuji apples), peeled, cored and chopped into bite-sized pieces
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon minced lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon organic cornstarch mixed into 1 tablespoon water (whisk with a fork to thoroughly dissolve the cornstarch)
  • 1/2 cup organic brown sugar
  • 4 tablespoons organic salted butter, browned in a skillet (heat over low heat and watch carefully to make sure it doesn’t burn)

For the topping:

  • 1/2 cup organic all-purpose flour
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon baking powder
  • 1/2 cup salted butter, softened
  • 1/2 cup organic sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk, preferably organic and free-range

Directions:

1. Preheat oven to 375 degrees F. Mix flour, rosemary, and baking powder together in a small bowl.

2. Beat butter and sugar together in a medium bowl with a wooden spoon. Add the egg yolk and the vanilla and mix well. Add the flour mixture, mix well, then refrigerate while you prepare the fruit.

2. Combine chopped apples and pears with the rosemary, lemon zest, dissolved cornstarch, and brown sugar in a large bowl. Add the browned butter and mix well.

3.  Transfer fruit mixture to a deep baking dish, then drop teaspoons full of the the cobbler topping on top (if you use the gluten-free flour mix, the topping may be less stiff than if you use regular flour…that’s ok).

4. Bake for 45-55 minutes, or until apples and pears are very tender and bubbling, and the topping, which will spread out across the fruit, is golden brown. Serve warm. Vanilla ice cream or homemade whipped cream are optional, but strongly suggested.

–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.

Photo credits: Winnie Abramson


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