Pastry chef Meghan Thompson shares her mom’s cobbler recipe for your Thanksgiving table. When Thompson was growing up, her mother opted for canned cherry pie as the fruit filling, but the chef has since experimented with anything from cranberry-apple-pear to blueberry. (You can even, she says, use your favorite apple pie filling recipe. Reduce the cornstarch by half and cook it on the stove top over low heat until the fruit is tender–then chill and add to your cobbler.) Feel free to get creative (adding sugar, lemon, cornstarch or spices to your fruit as needed), making this cobbler recipe your easy-bake addition to the traditional dessert spread.
- 1 pound butter, at room temperature
- 4 cups sugar
- 8 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 4 cups all-purpose flour
- 2 cups almond flour
- 40 ounces cooked fruit filling
- Heat the oven to 350°F.
- Using the creaming method, combine the batter ingredients: in a mixer with a paddle attachment, beat together the butter and sugar on high speed until fluffy and well-combined, scraping the bowl as needed. Then, reduce the speed, and add the eggs one at a time, mixing to incorporate. Add the vanilla and almond extract and mix. Finally, add the all-purpose and almond flour slowly and mix on low until integrate. (Be careful not to overmix.)
- Grease a cookie sheet that has at least a 1-inch lip. Spread 2/3 of the batter onto the sheet. Spread the fruit filling of your choice evenly on top.
- Using a spoon and your fingers, drop dollops of the remaining 1/3 batter across the top. Carefully spread out the batter to get the desired marbled effect.
- Bake for 20-30 minutes, or until golden brown.