Warm Apple and Pear Cobbler

A prefect ending, this dessert had it all.  Warmth, fresh fruit, spices with a soft but crispy cobbler topping. Yum!
It was served with vanilla ice cream but they had all been served before I took my picture.

Apple and Pear Cobbler-The Prize of Cooking

Apple and Pear Cobbler-The Prize of Cooking

 

Warm Apple and Pear Cobbler
Adapted from Gina Neely’s recipe

2 1/2 cups peeled, cored and sliced Granny Smith apples
2 1/2 cups peeled, cored and sliced Bosc pears
2/3 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon table salt
4 tablespoons unsalted butter, softened, divided

Topping:
1/2 cup self-rising flour
1/2 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2 tablespoons unsalted butter, softened
Ice cream, for serving

Preheat the oven to 350 degrees F. Butter or spray a 9 by 9-inch baking dish.

Peel, core and slice the apples and pears. To prevent browning while you clean and slice the fruit place them in a salt water bath (find tips here for preventing fruit from browning) When finished cleaning the fruit, rinse and let dry.

In a bowl combine the brown sugar, flour, vanilla, cinnamon, allspice, ginger, salt, and 2 tablespoons of the butter together. Toss over the sliced fruit. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.

In another bowl, combine the self-rising flour, white sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream.

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