Read more about Kristen Miglore’s Genius Desserts on this post: Peach (or Pluot) Cobbler with Hot Sugar Crust, where there also are more step-by-step photos of the cobbler-making process. Peeled and cubed Honey Crisp apples, about 6 cups + lemon zest and juice: Making the batter: Ready for the oven: Ta-da! 5 from 9 reviews Notes: Below is half of the original recipe from Genius Desserts, and, as you can see, I’ve used apples in place of peaches. If you would like to make a larger portion, view this recipe and use a 9×13-inch pan or two 9-inch pie plates. Regarding apples: Opinions abound on what types of apples you should use when baking. Some people suggest using a combination of apples: one for sweetness, one for tartness, one for texture, etc. I say use what you like. I love Honey Crisp, and I can always find them at my Co-op, and so that’s what I use. This cobbler bakes for 80 minutes, which is long, and I find with Honey Crisps, some of the cubes are still intact at the end while others have softened nearly completely, which makes for a nice combination of textures. Note there is no thickening agent here — no flour or tapioca starches, etc. — just a long, slow bake, during which time, the apples thicken on their own. Regarding spices: I’ve kept the recipe here more similar to the original, using lemon zest and juice as opposed to warm, wintry spices like cinnamon, cloves, nutmeg, or any spice you would associate with baking apples. If you like those sort of spices, go for it. I prefer apples with vanilla or lemon than with warm spices, but that’s just me, and I know I am in the minority here, so again, use what you like. Regarding the tart pan: This summer, after realizing I didn’t have a good pan in which to make clafouti, I invested in this set of Toulouse tart pans from Food52’s Shop. I absolutely love them. I’ve used them to make eggplant involtini, quinoa-stuffed poblano peppers, and, as here, peach and pluot cobbler with hot sugar crust. They are dishwasher safe and clean up like a dream.
