Cinnamon Pear Apple Cobbler
Pies are nice, but cobbler is easy and just as delicious!
Cinnamon Pear Balsamic Vinegar adds warmth and sweetness to apples, and allows us to cut some of the added sugar that's common in pies, cobblers, and crisps.
The tender biscuit topping is slightly sweet, with a hint of cinnamon. This recipe is the perfect alternative to pumpkin or apple pie, especially when served with a scoop of caramel or vanilla ice cream.
3 pounds baking apples (such as Fuji, Jonagold, Golden Delicious, Gala, or Braeburn)
Juice from 1 lemon
1/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon vanilla extract or vanilla bean paste
2 tablespoons butter, cut into 1/4 inch cubes
1 cup flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons cold butter, cut into 1/2 inch pieces
1/2 cup + 1 tablespoon heavy cream
optional: turbinado sugar (Sugar in the Raw), caramel or vanilla ice cream
Preheat the oven to 375 degrees.
Place the lemon juice in a large, non-reactive mixing bowl. Peel, core, and cut the apples into 1/4 inch slices. Toss the apple slices in the lemon juice. Add the brown sugar, Cinnamon Pear Balsamic Vinegar, salt, and vanilla to the bowl with the apples. Toss to combine.
Place the apples in a 9x13 baking dish. Distribute the butter cubes over the apples.
Make the topping: combine the flour, sugar, baking powder, cinnamon and salt in the bowl of a food processor. Pulse to mix. Add the butter and pulse until the mixture looks like wet sand. Run the food processor and drizzle the 1 cup of cream through the hole in the bowl cover or the feed tube. Run until the dough begins to just come together. Be careful not to overwork it, or the biscuits will be tough.
Divide the dough into small pieces (about 1 tablespoon). Flatten slightly and place on the apples, distributing the pieces evenly over the surface of the pan. Use a pastry brush to brush remaining 1 tablespoon of cream on the top of the dough. If using turbinado sugar, sprinkle sugar over the cream.
Bake for 40-50 minutes, until the biscuit topping is golden brown and the apples are tender.
Allow to cool slightly. Serve with ice cream, if desired.