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September 22, 2012

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.

Print Recipe

Apple-Peach Cobbler with Langka (Jackfruit)

Take tart apples, sweet peaches, and syrupy tropical fragrant langka (say “lahn-ka”)or jackfruit,  all sliced together. Follow a recipe inspired by Paula Deen for peach cobbler and put them all in a deep dish. Pop that in the oven for 45 minutes. Before you know it, dessert is ready! This serves 4 to 6.
Course: Dessert, Snack
Cuisine: American, Asian, Filipino
Keyword: Apple Peach Cobbler
Servings: 4 people
Calories: 310kcal
Author: Asian in America

Equipment

  • Casserole Dish: 9 x 11 inches; or 8 x 8 inches

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 310kcal | Carbohydrates: 71g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 388mg | Fiber: 1g | Sugar: 52g | Vitamin A: 74IU | Calcium: 185mg | Iron: 1mg

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.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

38 shares

Filed Under: Breakfast, Cooking, Desserts and Sweets, Dinner, Family, Featured, Lunch Tagged With: All Purpose Flour, Apple Peach Cobbler with Langka Jackfruit, apple recipes, Asian in America dessert recipe, baking powder, butter or margarine, dessert recipes, Elizabeth Ann Besa Quirino recipe, Filipino cooking, fresh peaches, from can, fruit recipes, granulated sugar, jackfruit or, jackfruit syrup, langka jackfruit recipes, Milk, peach recipes, Philippine home cooking, Pinoy lutong bahay, whole delicious apple

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Comments

  1. Nami | Just One Cookbook says

    October 9, 2012 at 11:43 AM

    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!!

    Reply
    • Elizabeth Q says

      October 9, 2012 at 1:36 PM

      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!

      Reply

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I am Betty Ann Besa-Quirino, author, journalist, food writer, artist. I transform traditional Filipino food and Asian cuisine to everyday dishes in my American kitchen. Read More

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