Apple-Peach Cobbler with Langka, Filipino Jackfruit
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I was holding on to my favorite fresh peaches, the last remnants of summer. But I warmly welcomed apples and autumn, too. And thus, I was inspired. An apples and peaches cobbler seemed easy to do. I didn’t have time to make an elaborate cake dessert. But good Filipino meals always end with something sweet. So I simply put together fruits of the season, some milk, butter and a little flour.
I didn’t stop there. I wanted to add an Asian twist to the cobbler. So I added sweet langka in syrup . I just knew the flavors together would make a fantastic dessert. Langka, also known as jackfruit is a tropical fruit which I’ve used to make desserts. It adds a delicate sweetness to this already heavenly cobbler.
A flawless, fragrant dessert cobbler came out of the oven in no time. Try it. It’s a terribly forgiving recipe. You won’t have to worry whether it rises or not. The batter comes up to the top on its own and bakes over the fruit slices. Just mix everything by hand, pour the batter, the fruit slices and bake it quick.
Apple-Peach Cobbler with Langka (Jackfruit)
- Casserole Dish: 9 x 11 inches; or 8 x 8 inches
- 3 whole large fresh ripe peaches peeled, seeded and sliced
- 1 whole large delicious apple peeled, seeded and sliced
- 1 can (20 oz.) canned langka ( jackfruit) drained ans sliced; about 1 1/2 cups
- 3/4 cup jackfruit syrup from can
- 1 cup granulated sugar
- 3/4 cup all purpose flour
- 1 Tablespoon baking powder
- 3/4 cup milk
- 8 Tablespoons (1 stick) butter or margarine
- Preheat oven to 350 F degrees. Put butter in a deep 9 x 11 inches baking dish and place in the oven to melt for 5 minutes. Take the baking dish out of the oven and set aside.
- Separately, mix the sugar, baking powder and flour in a bowl. Add the milk slowly to prevent lumping. Pour this batter over the melted butter in the baking dish. DO NOT STIR.
- Spoon the fruit on top of the batter. Gently pour in the jackfruit or “langka” syrup from the can.
- Do not stir. The batter will rise to the top during baking.
- Bake at 350 F degrees for 35 to 45 minutes. The top will be crusty and brown. Serve hot with whipped cream or vanilla ice cream.
- Cook's comments : Use fresh fruit when available. Or use fresh blueberries, strawberries, blackberries, cherries or pears. If not in season, you may use canned peaches and its syrup for this recipe.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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Come to think of it, Japanese food doesn’t always end with sweet dessert! Most of after-meal desserts are seasonal fruits and we do not have a habit of eating dessert after meals… it’s very Western culture (to us) and I LOVE IT!!!! Your cobbler looks perfect to me. Looks delish!!
Thanks, Nami. I just picked up this recipe from the Paula Deen cookbook. I only learned to bake a cobbler when I moved to the States. It’s a good way to use up the seasonal fruits. And it’s soooo easy!