Apple pear cobbler with buckwheat honey whipped cream.
Apples and pears are in the peak of their season. I stocked up on BC grown Royal Gala apples and Bartlett pears this week, and naturally, my thoughts turned to baking. I love pears, but I don’t often bake with them. After this cobbler turned out so well, I think I’ll use them more often! I was really pleased with how they retained their flavour and firmness. I think the key was using pears that had barely turned soft yellow – and in fact were still just the tiniest bit green.
I tossed the fruit with cinnamon, brown sugar, flour, lemon juice and zest before dotting with butter. A few dollops of dough over top, a little brush of cream, a sprinkle of sugar and it was ready for the oven.
The cobbler was delicious straight out of the oven, but we went back for more the next day and all agreed it was even tastier! The apples and pears are the star of the show, naturally, but the whipped cream with buckwheat honey is to die for. If buckwheat honey isn’t your thing, regular honey will be just as nice.
Apple Pear Cobbler
- 3 apples, peeled, cored, and cut into 1/2″ pieces
- 2 pears, peeled, cored, and cut into 1/2″ pieces
- 1/4 cup all purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- zest of one lemon
- 4 tablespoons butter, cut into small cubes
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons butter, cut into small cubes
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla
- Preheat oven to 375° F. Grease a 9″ x 13″ baking dish.
- Mix together the flour, brown sugar, cinnamon, lemon juice and lemon zest. Toss the flour mixture with the chopped apples and pears until coated. Place mixture in bottom of greased baking dish.
- Dot the 4 tablespoons of cubed butter over the fruit mixture.
- For the cobbler dough, mix together the flour, sugar, cinnamon, baking powder, baking soda and salt.
- Using a pastry blender or your fingers, cut in the butter until the mixture resembles wet sand.
- Add the buttermilk and vanilla, and combine just until a dough forms.
- Drop spoonfuls of dough over the fruit mixture. Spread each spoonful out slightly until the dough covers most of the fruit.
- Brush the top of the dough with the cream and sprinkle with sugar.
- Bake 30 – 35 minutes until golden brown on top and fruit is bubbling.
- Cool slightly then top with whipped cream and drizzle with honey.
Buckwheat honey is such a special, distinctive flavour. The flavour takes me back to my childhood – we would take empty ice-cream buckets to a local farm and pay to have them filled them up with fresh honey.