Apple Cherry Cobbler

This Apple Cherry Cobbler combines two popular fruit flavors and will fill your kitchen with the scents of childhood. Serve alone or with our Vanilla Ice Cream for a dessert experience that will leave you craving more.

Ingredients

Filling

  • 1 pound tart-sweet apples (such as Jonagold or Braeburn), peeled, cored, cubed
  • ½ cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon apple pie spice (see notes below for spice mixture)
  • 1 teaspoon lemon juice
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • Pinch of salt
  • 1 cup frozen tart cherries or cranberries

Topping

Directions

Preheat the oven to 400°F. Butter a shallow 2-quart baking dish; set aside.

In a large bowl, toss the cubed apples, sugar, flour, spices, lemon juice, vanilla extract, and salt. Add the cherries and toss to coat; then transfer the mixture to the prepared baking dish. Place the dish on a baking sheet to catch drips and bake the fruit for 15 minutes.

While the fruit bakes, combine the flour, sugar, baking powder, and salt for the topping in the same bowl the apples were in. Add the butter and almond butter and cut them into the dry ingredients until pea-size bits form using a pastry blender or two knives. Add the egg and almond extract, and stir just to blend; mixture will be clumpy and somewhat dry.

Remove the fruit from the oven (leave the oven on) and crumble the topping mixture over the fruit. Sprinkle the sliced almonds on top and return the cobbler to the oven. Bake an additional 30 minutes, or until topping is golden and crisp and fruit juices are thick and bubbly. Cool cobbler 15 minutes before serving.

Notes

Apple Pie Spice Mixture:  ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice

Filling

  • 2.2 kg tart-sweet apples (such as Jonagold or Braeburn), peeled, cored, cubed
  • 117 grams sugar
  • 15 grams all-purpose flour
  • 1 teaspoon apple pie spice (see notes below for spice mixture)
  • 1 teaspoon lemon juice
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • Pinch of salt
  • 136 grams frozen tart cherries or cranberries

Topping

Directions

Preheat the oven to 200°C. Butter a shallow 2-quart baking dish; set aside.

In a large bowl, toss the cubed apples, sugar, flour, spices, lemon juice, vanilla extract, and salt. Add the cherries and toss to coat; then transfer the mixture to the prepared baking dish. Place the dish on a baking sheet to catch drips and bake the fruit for 15 minutes.

While the fruit bakes, combine the flour, sugar, baking powder, and salt for the topping in the same bowl the apples were in. Add the butter and almond butter and cut them into the dry ingredients until pea-size bits form using a pastry blender or two knives. Add the egg and almond extract, and stir just to blend; mixture will be clumpy and somewhat dry.

Remove the fruit from the oven (leave the oven on) and crumble the topping mixture over the fruit. Sprinkle the sliced almonds on top and return the cobbler to the oven. Bake an additional 30 minutes, or until topping is golden and crisp and fruit juices are thick and bubbly. Cool cobbler 15 minutes before serving.

Notes

Apple Pie Spice Mixture:  ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice

  • Nielsen-Massey time icon

    30 minprep

  • Nielsen-Massey time icon

    40 mincook

  • Nielsen-Massey yield icon

    6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Pure Almond Extract