Vanilla and Thyme: Apple Pear Cobbler With Cookie Dough Topping

November 26, 2010

Apple Pear Cobbler With Cookie Dough Topping

I love the taste of apples and pears together, especially when baked inside a sweet, flaky pastry. While scanning through my stack of cookbooks, this recipe caught my eye because of two words: "cookie dough". The batter you spoon over the top of the fruit does resemble cookie dough, but it bakes into a cake-like topping. This is a good alternative to the typical "apple crisp" desserts with oats, sugar and nuts.

Apple Pear Cobbler w/Cookie Dough Topping
(serves 6-8)
(print)
4 large tart apples (Granny Smith)
2 large ripe pears (Bartlett)
1 teaspoon fresh lemon juice
grated lemon zest of 1/2 lemon
1/4 cup sugar
1/2 teaspoon cinnamon

Topping:

1/2 cup melted butter
1/2 cup sugar
1 egg
1/4 teaspoon vanilla
3/4 cup whole wheat pastry flour
1/2 teaspoon baking powder
pinch of salt

Preheat oven to 350 degrees. Wash the fruit, pat dry with paper towels. An easy way to core your apples is to first peel them, cut them in half, then in quarters. Gently cut out the core of each quarter. I think it's easier than trying to using a tool for apple coring. First peel those apples up....

Cut them in half, then halve again, slicing out the core. Now cut into thin slices.

Do the same with the pears, then place all the fruit into a large mixing bowl. Sprinkle with lemon zest, lemon juice, sugar and cinnamon. Give it a good stir!

Arrange the fruit mixture into a deep dish pie plate. You can "dot" the top with small pieces of cold butter if you'd like.

Now to make the cookie dough topping (can you feel me smiling?) Melt the butter in a deep bowl. Add the sugar, egg and vanilla, then mix well. Combine the dry ingredients together (flour, baking powder, salt), then add to the wet. This should always be the rule of thumb when baking as well. Incorporate the dry ingredients first, then add separately. Mix this dough until well blended.