I am baking a Apple/Pear Cobbler and I got all the ingredients, and have made peach cobblers before, but it?

has dawned on me...The apples are much firmer than the pears(they are canned) so, my apples wont be totally soft after baking and if I leave the cobbler in there longer, to soften them; the pears will be mushy and the dough might burn....How can I cook the apples to make them somewhat soft , prior to mixing them with the pears?
I am baking a Apple/Pear Cobbler and I got all the ingredients, and have made peach cobblers before, but it?
Toss them in a frying pan and sautee with a touch of butter annd lemon juice.
Reply:your idea sounds like the perfect solution - you can steam or place them in a pot with a lid placing a little water in the bottom over low heat and cover for about 5 mins or so -- since they don't need to be cooked thru



but make sure you drain the apples well and i normally use cornstarch to thickened the juice that the fruit makes during baking.



i made a pear pie using fresh pears and i didn't use enough cornstarch - so i turned the oven down to 250 degrees F for about 45 mins. covered the edges of the pie [to protect from burning] and let it reduce the juice that way.



but you won't be able to tell how juicy your cobbler will be until AFTER you've cut it. if your confection is not for show - cut a sliver of it to see if the juice has thickened.