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Sheet Pan Recipes: Chef Tregaye Fraser’s Sheet Pan Fruit Cobbler

05/14/21

Ingredients

  • Three Store-Bought Pie Crust

Pear Filling:

  • 1 1/2 pounds Pears (about 3 large green pears), peeled, cored, quartered and cut into 1/2-inch pieces
  • 1/2 cup plus 1 tablespoon light brown sugar
  • 1/4 cup all-purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon kosher salt

Mixed Berry Filling:

  • 1 pound mixed berries, such as blueberries, blackberries, and/or raspberries
  • 1/4 cup cornstarch
  • 1 teaspoon lemon zest plus 1 tablespoon lemon juice, from 1 lemon
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 1/8 teaspoon kosher salt

Strawberry Cobbler Filling:

  • 1 ½ pound strawberries, hulled and quartered
  • 1 tsp cinnamon
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

Egg wash:

  • 2 eggs, yolk only
  • 2 tablespoons water

Process:

  • Strawberry Cobbler Filling: Toss together the strawberries, 1 tsp cinnamon, granulated sugar, cornstarch, light brown sugar, vanilla and salt in a large bowl until completely coated. Set aside until ready to assemble.
  • Pear Filling: Toss together the pears, 1/2 cup brown sugar, 2 tablespoons flour, 1 ¼ tsp cinnamon and salt in a large bowl until the pears are completely coated.
  • Mixed Berry Filling: Toss together the berries, cornstarch, lemon juice, lemon zest, 1/2 cup sugar and salt in a large bowl until completely coated.
  • Assemble the Cobbler: Spray pan with cooking spray and sprinkle with flour. Place 2 pie crusts along the bottom of the sheet pan and pinch corners around the edge. Imagine the baking sheet is divided into 3 equal panels. Working quickly, scrape the pear filling into the far left-side of the baking sheet so that it fills a 1/3 of the baking sheet. Scrape the berries and accumulated juices next to the pears. Scrape the strawberry mixture and accumulated juices into the remaining panel.
  • The Top Crust: Slice third store bought crust into strips. Criss-cross crust over the three sections so each flavor/color can be seen underneath the criss-crossed sections. Brush with egg wash. Sprinkle it with granulated sugar.

 

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