It's that time of season, and what identifies Fall better than pumpkin? Putting it together with apples and pears for a delicious cobbler! Chef Mark Leslie prepares a sweet, but not too sweet, treat that will have your whole family in a Thanksgiving kind of mood!
Pumpkin, Apple & Pear Cobbler
For the filling:
1 2 1/2- to 2 3/4-pound baking pumpkin, stem removed, de-seeded, peeled and cut into 1-inch-thick cubes—yielding 4 cups cubed flesh (Pie Pumpkin, Sugar Baby Pumpkin, Blue Pumpkin, Turban Squash, or Buttercup Squash may be used.)
2 Granny Smith apples, peels left on, cored, cut into 1-inch-thick cubes
2 pears, peels left on, cored, cut into 1-inch-thick cubes (Bartlett or red pears may be used)
1/2 cup dried black currents (raisins or dried cranberries may be substituted)
1/2 cup chopped pecans
1/2 cup sugar
1 tablespoon flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
For the topping:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1 cup whole milk
11 tablespoons unsalted butter, melted and then cooled to room temperature
1 teaspoon pure vanilla extract
Pinch Kosher or sea salt
*Powdered sugar for garnish
Preheat oven to 350 degrees. Generously butter a 2-quart baking dish.
In a large bowl, add the filling ingredients and stir well to combine. Poured into the prepared baking dish, evenly distributing the fruit throughout.
In a medium bowl, sift together the flour and baking powder. Add the sugar, stirring to combine. Pour in the milk, melted butter, vanilla and salt. Mix until a smooth batter is formed.
Pour the batter over the top of the fruit, spreading to completely cover.
Bake for 1 hour, until the top is nicely browned and the fruit is bubbling underneath. Remove to a wire rack and let cool 15 minutes before serving. Spoon into individual bowls, dusting the crust of each serving with powdered sugar. Best served warm, but may be served at room temperature.