Apple, Quince and Rum Raisin Cobbler

12 servings

30 minutes

Apple, quince, and rum-soaked raisin cobbler is a refined dessert with a rich aroma and intense flavor. Its roots trace back to European cuisine, where cobblers are valued for their combination of fruity juiciness and crispy crust. In this recipe, quince soaked in sugar syrup adds a gentle tartness, while apples provide classic sweetness and softness. Rum-soaked raisins bring rich caramel notes, and the dough infused with butter and nutmeg becomes airy and fragrant. The baked golden crust hides a warm fruit filling inside that pairs wonderfully with whipped cream. This dessert is perfect for cozy evenings or festive tables, filling the home with aromas of spices and baked fruits.

Energy value per serving

• Calories: 650.9
• Proteins: 3.9g
• Fats: 12.3g
• Carbohydrates: 124.1g

Ingredients

• Dark rum: 1 glass
• Dark raisins: 285 g
• Butter: 160 g
• Wheat flour: 2 glass
• Sugar: 4.5 glass
• Ground nutmeg: 1 tsp
• Salt: 0.5 tsp
• Water: 4 glass
• Quince: 1 kg
• Apple: 4 pc
• Lemon juice: 2 tbsp
• Whipped cream: to taste

Cooking steps

1. Pour the raisins into a small saucepan and cover with rum. Bring to a boil and cook for 3 minutes. Remove from heat and ignite. It should burn for 4-5 minutes. Pour 2 tablespoons of rum into a bowl (this will be needed for the dough).

   Required ingredients:

   • Dark rum: 1 glass
   • Dark raisins: 285 g

2. Melt the butter over medium heat. Cook until it turns light brown, about 6 minutes. Let it cool.

   Required ingredients:

   • Butter: 160 g

3. Mix the flour, leaving 1 tablespoon, 1 cup of sugar, nutmeg, and half of the salt. Add the cooled butter and 2 tablespoons of the reserved rum. Knead well by hand.

   Required ingredients:

   • Wheat flour: 2 glasss
   • Sugar: 4.5 glasss
   • Ground nutmeg: 1 teaspoon
   • Salt: 0.5 teaspoon
   • Dark rum: 1 glass

4. Mix water and 3 cups of sugar in a pot. Place on medium heat and stir until the sugar dissolves. Add the peeled and quartered quince and cook for 15 minutes until soft. Remove the quince from the syrup and cool. Cut into small cubes and transfer to a bowl. Cover with plastic wrap and chill.

   Required ingredients:

   • Water: 4 glasss
   • Sugar: 4.5 glasss
   • Quince: 1 kg

5. Preheat the oven to 180 degrees. Grease an oval glass dish with butter. Add chopped apples, lemon juice, the remaining flour and salt, the remaining 0.5 cup of sugar, and raisins to the quince. Mix well and transfer to the dish. Sprinkle the prepared crumbly dough on top.

   Required ingredients:

   • Apple: 4 pieces
   • Lemon juice: 2 tablespoons
   • Wheat flour: 2 glasss
   • Salt: 0.5 teaspoon
   • Sugar: 4.5 glasss
   • Dark raisins: 285 g

6. Bake for about 55 minutes until golden brown on top. Cool for 30 minutes and serve warm with whipped cream.

   Required ingredients:

   • Whipped cream:  to taste