Apple, Blackberry & Sharp White Cheddar Cobbler

Summary

• Difficulty:
• Prep Time: 35 minutes
• Cook Time: 10 minutes
• Yield: Serves: 8 to 10

Ingredients

• 3/4 cup butter, divided
• 1/2 cup granulated sugar
• 1-1/2 cups packed brown sugar, divided
• 1 cup flour
• 1/3 cup sliced unblanched almonds
• 1 tsp. pure vanilla extract
• 1 tsp. salt
• 5 large (2-1/2) Granny Smith apples, peeled, cut into 3/4-inch cubes (8 cups)
• 2 tsp. cinnamon
• 1 vanilla bean (optional)
• 1/2 cup brandy
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. finely shredded lemon peel
• 1 pint (1-1/4 cups) blackberries
• 3/4 cup chopped smoked bacon, cooked crisp, drained
• 1 cup (4 oz.) Sargento Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese

Directions

1. For topping, in medium bowl of electric mixer, beat 1/2 cup butter with granulated and 1/2 cup brown sugar on medium speed until well blended. Beat in flour, almonds, vanilla and salt until well combined. Spread in a single layer on a 15x10-inch jelly roll pan. Bake in a preheated 325°F oven 10 to 12 minutes or until light golden brown. Set aside to cool completely.
2. Meanwhile, for cobbler, melt remaining butter in a large deep skillet over medium heat. Add apples, remaining brown sugar, cinnamon and vanilla bean; sauté 2 minutes. Add brandy, lemon juice and peel; cook 5 minutes or until liquid is reduced and apples are tender. Remove from heat; stir in blackberries and bacon.
3. Transfer mixture to a 13x9-inch baking dish; top with cheese. Crumble cooled streusel topping over all. Bake in a preheated 350°F oven 8 to 10 minutes or until heated through and cheese is melted. Serve with vanilla ice cream and a drizzle of balsamic vinegar glaze if desired.

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