Apple Peach Pear Cobbler
“Apple, peaches, pumpkin pie-i-i.” I had to use that lyric because I love that song. However, no, you read right, I have made an Apple Peach Pear Cobbler and again no, like the song, it is a special treat I have enjoyed since I was a youth. At a certain point in history, not long ago, if a Black man or woman wanted to attend medical or dental school, they only had two choices in all the United States – Meharry Medical College in Nashville, Tennessee or Howard University in Washington DC.
Meharry Medical College was founded in 1876, Howard University started 10 years before that in 1867 just after the Civil War ended. Historically Black Colleges and Universities (HBCUs) were established so that formerly enslaved people could have an opportunity to be educated in professions and earn their living. My paternal, great-uncle Dr. Martin Edwards graduated Meharry Medical College in 1931; another great uncle on my father’s side was also a dentist Dr. Cory Sparks. Uncle Martin’s son Dr. Martin Edwards Jr. also attended Meharry. Black women at the time were not attending post graduate programs as frequently as the men which is partly why I knew so many exceptional homemakers, recipe developers and pastry chefs of my grandmother’s and mother’s generation.
My father’s best friend in dental school was Dr. John Hamilton DDS – they graduated together in 1966. Our families are so close we still spend holidays together and check in on one another frequently. Two of the Hamilton children are physicians, and one is a dentist. With great respect, it is from Mrs. Evon Hamilton that I derived the Apple Peach Pear Cobbler recipe. She has made it so many times for me throughout my 57 years I am honored and humbled by her graciousness, warmth, hospitality and love. You should make the Apple Peach Pear Cobbler along with some Energizing Eggnog just hold the agave, and add a spirit like Brandy if it moves you. I used store bought frozen dough here but if you have the energy to make it yourself use my Mixed Berry Cobbler recipe. I’m going to practice some gluten-free recipes soon so hold tight. Happy holidays!
Apple Peach Pear Cobbler
- Paring Knife
- Medium to Large Bowl
- Measuring Cups
- 9½ inch Square Baking Dish
- 1 box Frozen Rolled Pie Dough, room temperature
- 1¾ cup Red D'Anjou Pears, thinly sliced
- 15 ounces Native Forest Organic Sliced Peaches
- 1 Organic Pink Lady Apple, thinly sliced
- 3 tbsp Butter, chilled
- ¼ cup Organic Agave Syrup
- ¼ tsp Agave Pantry Cardamom Rose Salt
- ½ tsp Nutmeg
- Remove pie dough from the freezer or refrigerator and allow to come to room temperature, about 30 minutes.
- Preheat oven to 375 degrees.
- Slice fruit and half slices.
- Butter the baking dish.
- Once pie dough is thawed place one of the crusts in the bottom of the dish making sure it adheres by pressing the dough into the dish.
- Add the cut fruit evenly arranging the different types.
- Add the juice from the canned peaches.
- Cut the cold butter with the paring knife and evenly distribute over the fruit.
- Add the agave syrup, salt and nutmeg to the fruit.
- Place the 2nd pie dough on top of the fruit pushing the edges of the crust down so they don't over cook.
- Cut holes into the crust to allow the steam to escape.
- Cook for 45 minutes. Allow to cool and serve with ice cream or whipped cream.