Ingredients
- FOR PASTRY
- 1 cup all-purpose flour
- 6 tablespoons butter (cold and divided)
- 4 ounces cream cheese (cold and diced)
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons cream (or milk)
- 1 1/2 teaspoons sugar (sparkling)
- FOR FILLING
- 1/3 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon tapioca (quick-cooking)
- 1/4 teaspoon cloves, ground
- 1 lemon, zest and juice (you should get 3 tablespoons juice and 1 tablespoon zest)
- 2 1/4 pounds seedless red grapes (6 cups, rinsed and patted dry which equal 3 cups grapes cut in half)
How to Make
-
TO MAKE THE PASTRY
-
Step 1: Using a food processor, add the first 4 ingredients (-salt) until the dough comes together and gather it into a disk, wrap with plastic wrap and chill 1 hour.
-
Step 2: Preheat oven to 375 degrees F.
-
TO MAKE THE FILLING
-
Step 3: In a bowl combine all the filling ingredients (sugar - grapes) and let stand 15-20 minutes, stir often so tapioca has time to soften. Spoon mixture into 8 ramekins (6-8 oz size).
-
Step 4: On a floured board roll out pastry 1/8 inch thick and then cut into 8 rounds, making them 1/2 inch wider than the ramekins; re-roll scrapes as needed. In center of each round cut out 3 holes of different sizes (you don't want them to touch and meld together -- but they should be about an inch or so wide) using a knife. Put pastries on the filled ramekin and flute edges so they sit inside the dish. Brush with cream and sprinkle with sparkling sugar. Set them on a cookie sheet.
-
Step 5: Bake for 35 - 40 minutes or until the pastry is brown and crisp and grapes begin to caramelize. Let the cobblers cool on sheet for at least 30 minutes before serving.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.