Although we have officially moved into fall, no one has told Mother Nature yet here in San Francisco! We have recently been dealing with crazy heat waves that have left us longing for the fog we all know and, er, love?
Despite the fact that we are all sweltering in our AC-less houses, it’s been rather nice to let the summer season continue into autumn. Our farmers markets are still packed with delicious peaches, plums and berries, begging to be made into yummy end-of-summer pies and fruit cobbler recipes. We are celebrating this year’s Indian summer with a Plum Cherry Pear Cobbler using our Original Soft-Baked Biscotti in the crumble on top.
This mixed fruit cobbler is packed with summer fruits that are ripe and bursting with flavor, with a cinnamon sugar crumb topping that has an extra special biscotti crunch. We serve this easy fruit cobbler recipe in a pretty scalloped pie dish that makes it the perfect size for four hungry eaters, serving each portion with a scoop of cold, vanilla ice cream. Four spoons works for us, plates optional.
Plum Cherry Pear Cobbler with Original Soft-Baked Biscotti
Serves 4, generous portions
3 ripe plums, pitted and cut into ½ inch chunks
1 ripe pear, cored and cut into ½ inch chunks
1 cup cherries, pitted and split in half
2 teaspoons corn starch (or flour)
½ teaspoon kosher salt
½ cup light brown sugar
½ teaspoon lemon rind
2 tablespoon cold butter, cut into chunks
½ cup light brown sugar
1 cup whole wheat flour
¼ cup granulated sugar
¼ teaspoon cinnamon
½ teaspoon salt
1 stick chilled butter
3 x 1oz cookies Original soft-baked biscotti, slightly crushed
Optional: Serve warm with whipped cream and/or vanilla ice cream.
- Grease the pie dish or 8x8 pan with cooking spray or butter. Pre-heat oven to 375 degrees Fahrenheit.
- Prepare the filling by combining the first 7 ingredients in a medium sized bowl. Pour into the prepared pan or pie dish. Top with chunks of cold butter scattered evenly over fruit mixture.
- Make the crumb topping by combining the flour, sugars, salt, and crushed cookies in another medium bowl. Cut chilled butter into smaller chunks and, using your fingers, incorporate butter into flour mixture until large clumps form.
- Sprinkle crumb topping evenly and generously over prepared fruit. To avoid a mess in the oven, place the pan or pie dish on a baking sheet and put in the preheated oven.
- Bake for 35 minutes or until topping is bubbling and brown.
- Let cool slightly before serving with the vanilla ice cream or whipped cream. Enjoy!
Ready to Get Baking?