Fall Fruit Cobbler
Prep Time: 25 minutes | Cook Time: 40 – 50 minutes | Total Time: 1 hour, 15 minutes | Serves: 8
I call it the “Paula Deen Method.“ Decades ago on Food TV, I saw Paula Deen make her “Peach Cobbler,“ with this method of melting a stick of butter in her hot oven, using self-rising flour, making a syrup with your fruit on the stovetop, etc. Here, I am trying this method with a fall fruit combo of apple, plums, and pears. Yum!
The addition of Abingdon Olive Oil Company’s Cranberry Pear White Balsamic Vinegar is A-mazing! The vinegar gives another depth of flavor. I would not omit it. You can order from the online store, or pop in if you are in the area! Abingdon, VA is beautiful and very historic. Across the street (somewhat) is one of our favorite places to eat.. Pal’s!, but I won’t go into that on this page.
The Cranberry Pear balsamic, along with all the oils and vinegars by Abingdon Olive Oil Company, are excellent in every way. The store is thoroughly enjoyable. If you’re a foodie in any way, plan to tour and taste the store for about an hour. Customer service is beyond top-notch. There is something for every chef, professional and the ones at heart (like me!)
Don’t be concerned about the amount of liquid simmering your fruit while it is cooking. You have to have the syrup for this recipe to work. Before adding the syrup and fruit to the baking dish, taste and add more sugar and/or Cranberry Pear White Balsamic to satisfy your tastes.
There are about 2 quarts of sliced fresh fruit in this cobbler. The fruit cooks down, so don’t be too concerned about how much it looks like while slicing. You can slice the apples last, to give less time to oxidize while working on the recipe.
Enjoy!
Fall Fruit Cobbler
Ingredients
- 2 apples, peeled, peeled, cored, and cut into 1/4" wedges
- 4 red or black plums, pit removed, cut into 1/4" wedges, no need to peel
- 3 pears, peeled, cored, cut into 1/4" wedges
- 2 cups white granulated sugar, divided
- 1/2 cup water
- 1/3 cup Cranberry-Pear White Balsamic Vinegar, Abingdon Olive Oil Company, see Notes
- 1 stick (4 ounces) unsalted butter, see Notes
- 1 1/2 cups (180g) self-rising flour, see Notes
- 1 cup whole milk
- Vanilla ice cream, for serving, optional
- Sweetened Whipped Cream, for serving, optional
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 10x10” or 9x13” baking dish. Set aside.
- Combine the fruit (all 3 kinds), 1 cup of the sugar, water, and the balsamic vinegar in a medium saucepan over medium heat. Bring to a gentle boil, stirring often (to separate the slices of fruit). Lower the heat to medium-low and simmer for 10 to 15 minutes.
- While the fruit is simmering, place the butter into the baking dish and place into the oven to completely melt. Keep an eye on it so it does not burn, but only melt.
- After the fruit has simmered and produced a lot of syrup and the butter has melted, whisk the remaining cup of sugar and self-rising flour in a medium bowl until combined.
- Slowly add the milk while whisking until it is a (mostly smooth) mixture. Evenly pour over the melted butter. Do not stir.
- Use a large serving spoon to carefully spoon the syrup and fruit evenly over the flour-butter mixture. Again, do not stir.
- Bake in the oven for 40 to 55 minutes, or until the topping is nicely browned and edges are bubbling. (If your oven runs on the hotter side, begin checking for doneness/browning at 35 minutes.)
- Serve very warm with ice cream and/or sweetened whipped cream.
- Cover and refrigerate any leftovers for up to 5 days.
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