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.
Servings 1 9x9 pan or 6 1-cup mini cocottes
Calories
Ingredients
- 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)
Instructions
- 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.
Notes
Adapted from 'Recipes from Middle Earth'