Monday, February 21, 2011

Recipe Monday- Desert

Matt and I ordered room service at the hotel on Saturday, and got the best apple cobbler, ironically.  Since our house is completely bare, I can't try this recipe today, maybe tomorrow.  It's a 5 star by the Neely's, so I know it can't be bad!

 Peach and Apple Cobbler


  • Butter or nonstick spray, for baking dish
  • 2 1/2 cups peeled, cored and sliced Granny Smith apples
  • 2 1/2 cups peeled, cored and sliced Bosc pears
  • 3/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon table salt
  • 4 tablespoons unsalted butter, softened, divided


  • 1/2 cup self-rising flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2 tablespoons unsalted butter, softened
  • Ice cream, for serving
  • Whipped Cream, for serving, recipe follows


Preheat the oven to 350 degrees F. Butter or spray a 9 by 9-inch baking dish.

Toss the apples, pears, sugar, flour, vanilla, cinnamon, allspice, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.

In another bowl, combine the self-rising flour, sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream and Whipped Cream.

Whipped Cream:

  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
In a large bowl, add the heavy cream and using a hand mixer beat it for 1 minute. Add the sugar, cinnamon, and nutmeg. Whip until the cream mixture holds soft peaks.

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