For us fall really begins with the first cozy fire and a baked dessert. Concord grapes add a wonderful tart flavor and blush of color to this cobbler. Seeding the grapes is messy business. The skins may separate from the flesh and the juice may try to run away, but this doesn’t matter as the grapes cook down anyway. Gather all the seedless juice and skin, mush together, and add to the mix of fruit.
- 3pounds apples, such as Winesap, Liberty, Cortland, or Fuji peeled cored and cut in 11⁄2-inch chunks
- 1pound Bosc or Anjou pears, peeled cored and cut in 11⁄2-inch pieces
- 1cup Concord grapes, cut in half, seeds removed
- 2tablespoons apple cider vinegar
- 1⁄2teaspoon ground cardamom
- 1⁄4teaspoon salt
- 1⁄3cup granulated cane sugar
- 1teaspoon vanilla
- 1teaspoon lemon thyme leaves or 1⁄2 teaspoon freshly grated lemon zest
- Combine all together so fruit is well coated with sugar and spices. Heat the oven to 375 degrees. Grease a 9x13-inch pan. Spread the fruit mixture across the bottom.
- 2tablespoons (.5 ounces) cornstarch
- 1 3⁄4cups plus 2 tablespoons (9.5 ounces) rice-based all-purpose gluten-free flour mix*
- 1⁄2teaspoon ground cinnamon
- 6tablespoons granulated cane sugar, plus 2 tablespoons for sprinkling
- 2tablespoons baking powder
- 3⁄4teaspoon sea salt
- 6tablespoons cold unsalted butter, cut into pieces
- 3⁄4cup cold heavy cream
- *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
- Combine the first six ingredients in a food processor, pulse to combine. Add cold butter and pulse to combine, until the mixture forms gravel-y pea shaped clumps. Pulse in the cream. The mixture should look a bit wet for biscuit dough. 2
- Drop the batter across the surface of the fruit in 12 large 2 tablespoon-sized clumps. Sprinkle with remaining sugar. Bake for 45 minutes, rotating the pan front to back halfway through baking. Cobbler is done when bubbly and the topping is golden.