Fool’s Cobbler

Fool's Cobbler
This “no-added sugar” version of a fruit cobbler will soon be your new holiday favorite!

INGREDIENTS:
FILLING:
5 Lbs. Bosc pears (peeled and chopped)
2 cups mixed berries (can be fresh or frozen – defrosted and drained)
1 cup dried, unsweetened bing cherries, chopped 
Grated zest of 1 lemon 
Grated zest of 1 orange
2 Tbsp. freshly squeezed orange juice
2 Tbsp. freshly squeezed lemon juice
1 ½ tsp. ground cinnamon
½ tsp. ground nutmeg


TOPPING:
1 cup raw oatmeal flakes
½ tsp. sea salt
½ cup slivered almonds
½ tsp. cinnamon
2 Tbsp. grass-fed butter, optional


METHOD:
Preheat oven to 350 degrees.  Lightly butter a 9” x 14” x 2” baking dish.

To make filling:  Peel, core and cut pears into large chunks.  Combine pears with cherries, zests, juices, cinnamon and nutmeg and pour into baking dish.

To make topping: Combine oatmeal, sea salt, almonds and cinnamon and scatter on top of filling.  If desired, dot with butter.

Place baking dish on a cookie sheet and bake about 1 hour, until top is brown and pear filling is bubbly.  Serve warm.  Makes about 10 servings.

Fool’s Cobbler

Fool's CobblerINGREDIENTS:

Filling:

5 Lbs. Bosc pears (peeled and chopped)

1 cup dried cherries

Grated zest of 1 lemon and 1 orange

2 Tbsp. freshly squeezed orange juice

2 Tbsp. freshly squeezed lemon juice

1 ½ tsp. ground cinnamon

½ tsp. ground nutmeg

Topping:

1 cup oatmeal

½ tsp. sea salt

½ cup slivered almonds

½ tsp. cinnamon

2 Tbsp. butter (optional)

METHOD:

  1. Preheat oven to 350 degrees.  Lightly butter a 9” x 14” x 2” baking dish.
  2. To make filling:  Peel, core and cut pears into large chunks.  Combine pears with cherries, zests, juices, cinnamon and nutmeg and pour into baking dish.
  3. To make topping: Combine oatmeal, sea salt, almonds and cinnamon and scatter on top of filling.  If desired, dot with butter.
  4. Place baking dish on a sheet pan and bake about 1 hour, until top is brown and pear filling is bubbly.  Serve warm.  Makes about 10 servings.