When photostylist and producer Annette Joseph told me she makes a mean cobbler, I couldn’t refuse her recipe for an Apple-Pear and Dried Fig & Rosemary Cobbler. I have great memories of cobbler from my childhood, and I go through a cobbler phase every few years. In fact, the rest of the world must have been in a cobbler phase the last time I was because when I began researching cobbler-specific cookbooks, Lisa Yockelson’s out-of-print Cobblers, Crisps, and Deep Dish Pies was selling for over $300 (luckily I waited and got mine for less than 5% of that). I ended up with a few books, but you only need this recipe below. Thankfully, good apples and great pears are easy to find now. For more easy-to-make fruit-based desserts using figs, apples or pears, visit our archives. — Kristina
About Annette: Annette Joseph is a photostylist/producer with 20 years of experience, who specializes in lifestyle editorial images for national magazines. Her expertise includes photostyling for interiors, food propping and special production projects. She lives in Atlanta, Georgia, with her husband and two children. Annette is a regular lifestyle contributor on The Today Show and Better Mornings. She is currently working on her first book, On Stylish Cooking and Entertaining, and a television show based on her work. See her beautiful Italian apartment sneak peek here and her What’s In Your Toolbox interview here.
CLICK HERE for the full recipe after the jump!
Apple-Pear and Dried Fig & Rosemary Cobbler
For the Fruit Filling:
- 1 ½ cups granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon coarsely chopped fresh rosemary
- ½ teaspoon fine sea salt
- 1 Meyer lemon
- 2 red apples, peeled and cut into slices
- 2 green apples, peeled and cut into slices
- 2 pears, peeled and cut into slices
- ½ cup of chopped dried figs
For the Biscuit:
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar + 1 tablespoon for the top of the cobbler
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- ¾ cup unsalted butter, cold and cut into cubes
- ¾ cup buttermilk + 2 tablespoons for the top of the cobbler
1. Preheat oven to 375ºF.
2. Butter a 3-quart baking dish.
3. Peel and slice the apples and pears.
4. Cut the dried figs into quarters.
5. Put fruit into a large bowl, squeeze lemon over the fruit and toss with the cornstarch, salt, sugar and rosemary and set aside.
6. Prep biscuit: Put dry ingredients into a mixer bowl, combine on low, add the cold butter until crumbs form and add the buttermilk slowly to form a soft dough ball.
7. Move dough ball onto a floured surface, and roll out dough to ½-inch thickness. Cut biscuits into circles with a biscuit cutter. Cut out 12 biscuits, rerolling scraps until you have 12 rounds.
8. Place fruit into the buttered baking dish and cover, slightly overlapping biscuits on top of the fruit mixture. Brush with buttermilk and sprinkle the top of the cobbler with sugar.
9. Place in the oven for 1 hour and 15 minutes.
10. Serve warm. Note: I like to serve this with vanilla ice cream or whipped cream on top.
Why Annette Chose This Recipe
I chose this recipe because it’s easy, infused with rosemary and I love the texture of the dried figs and the apples and pears; it has a great mouth feel and tastes delicious. It also makes my house smell divine!