I was looking through the Apple Lover’s Cookbook and came across this unique cobbler recipe. I wanted to make it for Thanksgiving, but my mom decided to bring apple pie. So, instead I made it for the night before Thanksgiving. Might as well kick-off the holiday season with lots of desserts, right? The cobbler had a nice mix of sweet, but not-too-sweet flavors to it. The lemon-cornmeal biscuits on top were a great way to temper the sweetness. Unlike some other cobblers that make a 8-inch square pan, this made a large cobbler and I was eating it all weekend long. I warmed it and added a scoop of caramel ice cream to teh top, and that was a great combination.
Apple-Pear Cobbler with Lemon-Cornmeal Biscuits
2 1/2 lbs firm-tart apples
1 1/2 lbs ripe pears
1/3 c granulated sugar
3 Tbsp lemon juice
2 Tbsp flour
1 1/2 Tbsp chilled salted butter, cut into 1/2 inch cubes
1 c flour
1 c cornmeal
3 Tbsp plus 2 tsp sugar
2 1/2 tsp baking powder
1 tsp kosher salt
1 tsp freshly grated lemon zest
1 1/2 Tbsp chilled salted butter, cut into small pieces
1 c plus 2 Tbsp chilled heavy cream
Preheat the oven to 400 degrees, and set a rack to the middle position. Peel and core the apples and pears. Cut the apples into 1/4 inch slices and the pears into 1/2 inch thick slices. Put in a Dutch oven. Add the sugar, lemon juice, flour, and butter, and toss to combine. Bake, uncovered, for 20 minutes. Can stop and refrigerate at this point overnight.
Meanwhile, prepare the topping: In a medium bowl, whisk together the flour, cornmeal, the 3 Tbsp sugar, the baking powder, salt, and the lemon zest. Sprinkle the butter on top and use fingers to work it in, forming thin flakes. When the dough begins to look like cornmeal, add the 1 cup cream and stir with a fork until the dough just comes together. Gently pat out on a well-floured surface to a 3/4 inch thickness. Use a biscuit cutter or juice glass with a 2-3 inch diameter to cut out biscuits, scraping and re-rolling the dough as needed. Chill the biscuits in the refrigerator while the fruit finishes the first round of cooking.
Remove the fruit mixture from the oven and give it a quick stir — it should look softer and a little glossy. Arrange the biscuits on top, overlapping slightly in concentric circles, brush with the remaining 2 Tbsp cream, and sprinkle with the remaining 2 tsp sugar. Bake, uncovered, until the top is golden brown and the sauce is bubbling, about 35 minutes. Cool on a rack at least 20 minutes, then serve warm.