Pear and blackberry cobbler

Pear and blackberry cobbler
  • Serves icon Serves 6
  • Time icon Hands on time 20 mins, plus 40 mins baking time

This pear and blackberry cobbler recipe is an American-style dessert, halfway between a crumble and a pie. Serve with double cream for true indulgence.

Nutrition: per serving

Calories
387kcals
Fat
11g (6.6g saturated)
Protein
4.3g
Carbohydrates
72.2g (48.2g sugars)
Salt
0.5g
Calories
387kcals
Fat
11g (6.6g saturated)
Protein
4.3g
Carbohydrates
72.2g (48.2g sugars)
Salt
0.5g

Ingredients

  • 500g pears, peeled, cored and cut into wedges
  • 400g blackberries
  • 200g golden caster sugar
  • ½ tsp cinnamon
  • 1 tbsp cornflour
  • 175g self-raising flour
  • 75g chilled unsalted butter, cubed
  • 125ml buttermilk or wholemilk natural yogurt

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Pile the pears and blackberries into an ovenproof dish about 26cm x 18cm. Sprinkle over 50g sugar, the cinnamon and the cornflour. Gently stir together to mix.
  2. Put the flour in a food processor, add the butter and 100g sugar, and whizz for a few seconds until crumbs form. Add the buttermilk and whizz briefly until a squidgy dough forms.
  3. Scatter clumps of the dough over the fruit – don’t cover completely. Sprinkle the rest of the sugar over and bake for 40 minutes, or until the fruit is tender and the topping pale-golden.

delicious. tips

  1. Particularly gorgeous hot and served with cream.

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