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Julian Apple Cherry Cobbler

Julian Apple Cherry Cobbler
Fennel Mango Salad, Avocado Fritter, Hibiscus Essence
Serves 6

Coconut Pistachio Halvah Ice Cream

  • 1 cup: heavy cream
  • 1/2 cup:whole milk
  • 1 cup : coconut cream
  • 1/4 cup: packed coconut flakes
  • 1/2 vanilla bean:chopped
  • 2 large : egg yolks
  • 1/4 cup: granulated sugar
  • 1/4 cup:coconut liqueur
  • 1/2 cup : crumbled pistachio halvah
Combine all ingredients in blender except coconut liqueur. Puree until smooth. Transfer to saucepan over medium heat. Bring to simmer, stirring constantly. Remove from heat. Strain through fine sieve. Cool completely. Add coconut liqueur. Place in ice cream machine. Add pistachio halvah. Process according to manufacturer's instructions. Transfer to chilled container. Cover tightly. Store in freezer.

Apple Cobbler

  • 6 Julian:green apples, pitted, sliced into eighths
  • 1 pound:pitted cherries
  • 1 tablespoon: orange blossom water
  • 1 teaspoon:almond extract
  • 1/2 teaspoon:vanilla extract
  • 1/4 cup: apple schnapps
  • 1/2 cup: almond meal
  • 1/2 cup :all purpose flour
  • 1/4 cup: rolled oats
  • 1/2 cup: unsalted butter, cut into small cubes
  • 3/4 cup: brown sugar
  • 1 teaspoon: cinnamon
  • 1/2 teaspoon: all spice
Preheat oven to 350°F. Combine apples, cherries, orange blossom water, almond extract, vanilla extract and apple schnapps in large mixing bowl. Sprinkle almond meal evenly atop. Toss until fruit is evenly coated with almond meal. Divide apples between 6 individual baking dishes. Add flour and oats to mixing bowl. Using fingertips or a pastry cutter, incorporate butter to a coarse meal, being careful not to melt butter. Mix in sugar and spices. Cover apples cherry mixture evenly with topping. Bake 30 minutes or until top is golden and juices are bubbling. Remove from oven. Place scoop of ice cream on top of each cobbler.
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