Fall Fruit Cobbler
Apple, pear, and plum cobbler, perfect dessert for Thanksgiving and Christmas!
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.
Notes
Room temperature butter and/or butter cut into tablespoons will melt quicker in the oven than leaving the butter stick whole. Just keep peeking in and make sure it is melting and not burning. Also, the recipe calls for unsalted butter. The self-rising flour does contain salt, therefore, unsalted butter would be the better choice.
Self-rising flour contains leavening agents, so just as you have to replace your containers of baking powder and baking soda, if your flour is old, purchase a newer one so the breading in the recipe will get the lift it needs and success for your dessert. Freshness matters.
We love Abingdon Olive Oil Company's products - the oils (infused olive oils, extra-virgin oils, white and dark balsamics, etc.). You might find a product similar, but I highly recommend this brand. If you change up the fruit in this recipe, AOOC has other fruity white balsamic vinegars to match your fruit!
The white balsamic vinegar is very light in color, unlike dark or traditional balsamic. If you use a dark, it will darken your fruit and syrup.
Be aware, changing the size of your baking dish will alter the cook time. My 9x13” took 45 minutes. My 10x10” took 55 minutes.
The nutrition chart does not calculate the ice cream nor the sweetened whipped cream.
Nutrition Facts
Fall Fruit Cobbler
Amount per Serving
Calories
462.83
% Daily Value*
Fat
12.87
g
20
%
Saturated Fat
7.76
g
49
%
Polyunsaturated Fat
0.63
g
Monounsaturated Fat
3.63
g
Cholesterol
34.04
mg
11
%
Sodium
282.59
mg
12
%
Potassium
226.3
mg
6
%
Carbohydrates
86.08
g
29
%
Fiber
3.45
g
14
%
Sugar
63.65
g
71
%
Protein
3.81
g
8
%
Vitamin C
6.91
mg
8
%
Calcium
125.95
mg
13
%
Iron
1.23
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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