I had a plan. I even had a list of to-do’s for that said plan. And then I got hungry. My plan was to only post savory recipes for a while. I had just gotten back from Israel (and written a Quick Food Guide to Tel Aviv) with lots of inspiration for savory dishes. Like Vegan Shakshuka, Sabich, Israeli Salad and Cauliflower Sinya. And then on Friday afternoon, the weekend was near, I was craving something sweet. That doesn’t happen too often. But when it happens I usually make fruit crumble because it’s easy, it feels a little healthy and it’s super quick. I don’t remember why my mind suddenly wanted a cobbler. Probably because I was browsing Pinterest while developing my appetite for a sweet treat and simultaneously came across faring well‘s recipe for Peach Blackberry Cobbler.
I had never tried cobbler before and the recipe looked fairly easy, so I gave it a try. In comparison to crumble or crisp, a cobbler is not baked with a crust of a mixture of cereals, flour and nuts that loosely covers the whole fruit filling and has a streusel-like texture. Cobbler is made with a biscuit crust. At first I was afraid that the discs of dough would be too dry after baking but I guess the fruit filling keeps it moist and soft inside and crispy outside. Either way it’s a new dessert favorite in the bwv household.
It might surprise you but cobbler, neither sweet nor savory doesn’t exist in Germany. There isn’t even a proper translation for it. So I was especially keen on trying this American and British classic. Isn’t that the beauty of today’s world? We get exposed to so many various dishes from all over the world. And we get to make these dishes at the comfort of our home kitchen. We don’t even need to travel the world to get to know its many flavours. We just need to be open-minded for new taste experiences, even if they only come in the simple form of cobbler. It’s maybe not as exotic as Ethiopian pancakes or Japanese ramen or Argentinian empanadas. But it’s certainly exciting to bring new recipes to your kitchen, especially when they take no time to make and include ingredients you’ll probably find in the most basic local supermarket.
Back to my plan of creating more savory recipes. Next time I’ll just make a savory cobbler. How about a Turkish inspired cobbler with flavorful lentils, tomatoes and eggplant. That’s two national cuisines in one. I like that idea.
Cherry Pear Apple Cobbler
- 135 grams / 1 cup cherries (fresh or frozen, pitted - I used frozen once and recommend to defrost them first otherwise the cobbler needs longer)
- 1 large ripe pear
- 1 medium sweet apple
- 4 tsp arrowroot starch (potato starch or tapioca starch would work too but if you can't find any of those at your local supermarket opt for cornstarch or omit completely)
- ½ lemon, juiced
- 4 tbsp rice syrup (any other syrup or honey works too)
- 1 tsp vanilla paste
- 175 grams / 1.25 cups gluten-free flour blend
- 2 tsp baking powder
- ¼ tsp baking soda
- 3 tbsp rice syrup
- 1 tsp cinnamon
- pinch of salt
- 5 tbsp grape-seed oil (or melted coconut oil)
- ¼ - ½ cup / 60 - 120 ml almond milk
- Preheat oven to 20°C/ 400°F
- Cut apple and pear into bite-size cubes
- In a mixing bowl, combine apple and pear cubes with cherries and add lemon juice, rice syrup, vanilla paste and cornstarch and mix until well combined
- Transfer fruit to a baking dish
- Mix the flour, baking powder, baking soda, cinnamon and salt in a bowl
- Now mix the oil, almond mylk and rice syrup into the flour mixture
- Mix to form a dough - the dough should be crumbly but hold together - if too dry add more almond mylk and if too wet add some more flour again
- Form balls with roughly 2-3 tablespoon of dough and pat into thick palm-sized disks
- Lay dough disks over fruits
- Bake for 30-35 min or until fruit filling is bubbling and the cobbler crust is golden
- Let it cool and serve with coconut cream, ice cream or yoghurt
- Store in the fridge for up to 3 days
*As mentioned before the recipe for the Cherry Pear Apple Cobbler was inspired by faring well‘s recipe for Peach Blackberry Cobbler.