I love chocolate as much as the next person, assuming that person isn’t one of those weirdos that despises chocolate. I digress. Lately, I have been in the mood for fruity desserts. I found some Bartlett pears in the forgotten corners of the fridge, grabbed some Granny Smiths and ran with them, unsure of where they would lead me. After minimal consideration, a cobbler was the plan for me.
Apple Pear Cobbler
2 lbs. Granny Smith Apple, diced
2 Bartlett Pears, diced
¼ c peach preserve
2 bags of chamomile tea
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ tsp clove
½ tsp salt
1 tbsp lemon juice
¼ c all-purpose flour
2 ½ c almond flour
¾ c arrowroot starch
¼ c cold butter, cubed
3 tbsp honey
¼ tsp salt
¼ tsp baking soda
¼ c chopped pecans
Granulated sugar, for sprinkling
Bear in mind: Despite the almond flour and arrowroot starch, this is not a paleo/gluten free/special diet dessert.
Preheat oven to 375 degrees.
Combine all the filling ingredients in a large bowl. Allow filling to sit covered while you make the crust.
Start with combining the almond flour and arrowroot starch. Add butter and cut in with forks until it resembles a crumble. Add honey, eggs, salt and baking soda until combined. Fold in the chopped pecans.
Note: Making the crust can all be done in the food processor. Just add all of the ingredients and pulse until it resembles a dough. I, however, am far too lazy to dig out, assemble and clean the processor so I did it by hand.
Spoon about 2 ½ tablespoons of filling into each ramekin and top with the crust. Sprinkle with granulated sugar. Place all of the ramekins on a cookie sheet (I did this to minimize the chance of a mess in the oven).
Note: I made this recipe to serve 7 so your measurements per dish may vary.
Put pan on the middle rack and allow to bake for 20 minutes or until the top is golden.
Allow to cool for about 10 minutes and top with ice cream.