Traditional fall fruits like apple and plums are natural go-togethers with prickly pears and mesquite. It’s Carolyn this week bringing you this recipe that is a good way to introduce people to new flavors because it is a recognizable old standard with a new twist. And it doesn’t take a large amount of either the prickly pear syrup or the mesquite to make a statement. I took this to a last of summer potluck recently and it was the first dessert consumed as people bypassed the whipped cream cake and even the chocolate brownies to give it a try. “You didn’t make enough,” is what I heard.
To make the cobbler, you can use any kind of apples, but include at least one tart one, like Granny Smith, to give it a bit of brightness.
The mesquite oatmeal topping crisps up because of the butter that you rub into it.
Sonoran Fall Cobbler
4 apples, chopped, no need to peel
4 large plums or pluots, chopped
1/4 cup prickly pear syrup
1/2 teaspoon corn starch
1 cup dry oatmeal
1/4 cup mesquite meal
2-4 tablespoons brown sugar
1/4 cup (1/2 stick) butter
Heat oven to 350 degrees. Combine the chopped apples and peaches in casserole or pie plate or 8×8-inch pan. Stir the cornstarch into the prickly pear syrup and stir into the fruit mixture. In a bowl, combine the dry ingredients for the topping. Chop the butter into little pieces and with your fingers, rub it into the dry ingredients. Spread over the chopped fruit. Bake in preheated oven for about 25 minutes until fruit is tender and topping is nicely browned.
Want more recipes for mesquite and delicious wild foods of the desert? Find them in my book “Cooking the Wild Southwest: Delicious Recipes for Desert Plants.” And if you want to know why Tucson was named a UNESCO City of Gastronomy, I tell the whole 4,000-year story in my newest book “A Desert Feast: Celebrating Tucson’s Culinary History.” Buy them from your local bookstore or order on-line.