Roasted Apple Pear Cobbler with Custard Sauce

What to do with an abundance of pears and apples? Make this wonderful cobbler with warm custard sauce! I took 3 cobbler recipes to make my cobbler, and posted them in order of assembly, don't worry it's easy, you're just roasting the apples and pears and adding them to a sauce and baking off with a biscuit topping.
I love custard sauce over apple pie, so I thought this would be just as wonderful. It was! Please note, this is not a baked custard kind of custard, this is a sauce. Now since I made this in a 9x13 pan, my fruit filling was rather thin. So you could make this in an 8x8 dish and half the recipe for the biscuit topping.

Apple Pear Cobbler

adapted from allrecipes and delicious living

Roasted apples & pears:
4-6 Golden Delicious apples, peeled and diced
4-6 Pears, peeled and diced
1/2 teaspoon salt

2 tablespoons pure maple syrup

Preheat oven to 450º. In a large bowl, combine diced pears and apples with salt and 2 tablespoons syrup. Mix gently. Place fruit on baking sheet and roast for 15 minutes, until fruit is caramelized on all sides.

1 1/3 cups sugar, divided
1/4 cup water
2 tablespoons quick-cooking tapioca
1/4 teaspoon ground cinnamon

In a large saucepan, combine 1 cup sugar, water, tapioca and cinnamon. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; gently stir in the roasted apples and pears until coated. Place in a greased 9x13 pan. (see notes above about using an 8x8 dish)

Biscuit Topping:

seen here

2 cups all purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

4 ounces cold reduced fat cream cheese, cut into chunks

2 large eggs

2/3 cup milk

Lower oven heat to 375'.

To make the biscuit topping, in a large mixing bowl, stir together flour, 1/4 cup sugar, baking powder and salt until combined. Knead in butter and cream cheese using fingertips or a pastry blender until well incorporated and mixture starts to clump together. In a medium bowl, whisk together eggs and milk until well combined; add wet ingredient to dry ingredients, and stir until just combined.

Drop spoonfuls of biscuit topping evenly over fruit. Bake 35 minutes or until golden brown and bubbly.

Custard Sauce
adapted from allrecipes, makes 4 Cups.
3 eggs, beaten
1 cup white sugar
4 cups milk, warmed
1/2 pinch salt
1 tsp vanilla extract

Cream together the eggs and sugar in a deep saucepan, add milk and salt; cook over medium heat stirring until mixture thickens and coats a spoon. Remove from heat and stir in vanilla. Serve warm or chilled.

Have a great weeked, we're off to see Santa this morning.

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enjoy,

Classic Apple Crisp

Seeing everyone's Fall recipes for apples, tempted me even more to make this recipe from the Aug. '10 BH&G magazine. I think I used 8 medium sized Golden Delicious apples. I made this in my deep dish pie dish, and even though it was very full when ready to bake, it will sink down after it's done (you can see that in the "cooling off" photo below). This recipe was great, but both Mr. and I agreed that it was rich. I think I am more of a cobbler person myself. Sorry for the night time photos.
(The red rose was included in the photos because I wanted to get my whole $5 worth out of it. We went to a Mexican Rest. days before and suckered myself into buying a rose, from the nice lady walking around sticking them in everyone's faces! (of course I thought she was giving it to me! lol) It did last a good week though!

Classic Apple Crisp
from Better Homes and Gardens

1-1/2 cups unbleached all-purpose flour

1 cup granulated sugar
1/3 cup packed brown sugar
3/4 tsp. cinnamon
1/2 tsp. kosher salt or 1/4 tsp. salt
2/3 cup unsalted butter, cut in pieces
8 cups peeled apples, sliced 1/2 inch thick
2 Tbsp. lemon juice
1/4 to 1/3 cup granulated sugar
1 Tbsp. unbleached all-purpose flour
1/2 tsp. kosher salt or 1/4 tsp. salt
1/8 tsp. ground nutmeg
Butter for baking dish

1. Heat oven to 375 degrees F. In a large bowl combine the 1-1/2 cups flour, 1 cup granulated sugar, brown sugar, cinnamon, and 1/2 teaspoon salt. With your fingers work the butter into the flour mixture until it just begins to cling together. "Work it just past the just crumbly stage," says Scott. The topping can be made in advance, store it for up to a week in the refrigerator or a month carefully wrapped and frozen. "I like to keep some on hand, then make an individual crisp using a single apple baked in a ramekin or custard cup."
2. In a 4-quart bowl toss together apples and lemon juice. "I like my apples a little thicker than for a pie," Scott says. "Slice them too thin and the apples collapse and cook down to sauce. In a small bowl combine the 1/4 to 1/2 cup sugar, 1 tablespoon flour, salt, and nutmeg. Use the lesser amount of sugar for sweeter apples, Scott says.
3. Sprinkle apples with sugar-nutmeg mixture, then with your hands, mix together. Heap into a lightly buttered 2-quart baking dish. "Apples collapse a good bit during cooking, so it is important to pile them above the rim of the baking dish," says Scott. "Otherwise you can end up with a sunken crisp." Cover the top of the apples with the crumb mixture, breaking up large pieces as necessary to cover.
4. Cover the crisp first with parchment, then foil. (I just kept mine covered with parchment *ALSO, mine bubbled over, so you might want to place a baking sheet under it) "This eliminates the chance of any 'tin can' flavor into the crisp," Scott says. Place on a foil-lined baking sheet and bake in the preheated oven for 20 minutes. Carefully remove foil and paper from the opposite side of the pan (to keep steam away from your face and hands). Return to oven; bake 30 to 40 minutes more or until top is golden and apples are just tender when pierced with the tip of a paring knife. To ensure the flour in filling is cooked, bake until thickened juices bubble from the fruit. Let cool 15 to 30 minutes before serving

my mile high apple crisp!

cooling off quickly by the open window (red rose again!)

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enjoy,