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Bombur’s Vanishing Cobbler The HObbit BoulderLocavore.com

Bombur’s Vanishing Cobbler

The original recipe for Vanishing Cobbler used berries though I changed it up to feature current season fruits: fresh and dried reconstituted. The directions are brief in the original recipe, as I imagine Hobbits and Dwarves are more focused on the eating and not the preparation! I embellished the preparation steps a bit and chose to make my cobbler in mini individual Hobbit-size cocottes. Directions for making a pan also included.
Prep Time 30 minutes
Cook Time 1 hour
Servings 1 9x9 pan or 6 1-cup mini cocottes
Author Toni Dash


  • ¼ cup total mixed dried golden raisins and/or dried sweetened cherries and/or dried sweeten cranberries (use any combination of the three or any one of the three)
  • ½ teaspoon vanilla extract
  • 1 ½ cups dry oats (use gluten free oats if making gluten free version)
  • ½ cup brown sugar
  • 1 large apple (approximately 4 1/2 ounces), peeled, cored and chopped into small pieces
  • 3 seckel pears or one medium non-seckel pear (approximately 6 ounces), peeled, cored and chopped into small pieces
  • Juice and zest from one tangerine
  • ½ teaspoon ground cinnamon
  • Dash allspice
  • 1 tablespoon granulated sugar
  • 6 tablespoons melted butter , unsalted (and some unmelted butter for greasing pan)


  • Preheat the oven to 325 degrees. Prepare a 9x9 inch baking pan or 6 mini 1 cup cocottes by greasing generously with unsalted butter.
  • Place one cup of boiling water into a small heat-proof bowl. Add the ¼ cup of dried fruit and ½ teaspoon vanilla extract. Allow to sit until fruit is soft and has plumped back up (about 20-25 minutes).
  • In a second small bowl mix dried oats and brown sugar. Set aside.
  • Using a slotted spoon, remove the dried fruit, draining the liquid from it and place in a large separate bowl. Reserve the vanilla-water.
  • In the bowl with the dried fruit, combine the chopped apple, pear, tangerine juice, tangerine zest, granulated sugar, cinnamon and allspice; stir to combine and coat fruit.
  • Place fruit mixture in the prepared baking dish or in the cocottes (distributing evenly). For cocottes: Add 1 teaspoon of the reserved vanilla-water per cocottes. For baking dish: 2 tablespoons if using a baking dish.
  • Cover with the oat-brown sugar mixture.
  • Pour melted butter evenly over the top of the cobbler (distributing it evenly if using cocottes).
  • If using cocottes, place them on a baking sheet. Cover baking dish with foil, and cocottes with lids. This allows steaming of the liquids to soften the oat topping.
  • Bake 45 minutes to 1 hour, checking to ensure the oat topping has become soft. Remove from oven and serve when cooled slightly.


Adapted from 'Recipes from Middle Earth'