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The holidays are a popular time to stop and thank teachers and all of the wonderful staff at school for all they do.
This Fall Fruit Cobbler is one of our favorite desserts, and we eat it about once a month at this time of year. Best of all, this recipe is very adaptable, so you can replace the autumn apples and pears with warm-season berries and other fruit in late-spring and summer. That way, you can enjoy our favorite cobbler recipe all year long.
4 cups chopped apples and pears (we used three small ‘Red Anjou’ pears and one ‘Fuji’ and ‘Granny Smith’ apple)
1 tablespoon fresh, unfiltered honey (more or less to taste)
Splash of apple juice (Alternatives: orange, cherry juice or Cointreau liquor)
Pinch of cinnamon and nutmeg
¼ cup unbleached flour
1 cup oats
¾ cup brown sugar, firmly packed
¾ cup softened butter
Combine flour, oats, brown sugar and butter, mixing until crumbly.
Add fruit to greased 9 inch square pan. Sprinkle crumb mixture over fruit.
Serve warm from the oven. We like our cobbler with plain, low-fat yogurt with cinnamon on top. But some frozen blueberry yogurt also works well, as you can see below.