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Crème fraîche, optional
To make the cobbler batter, in a standing mixer fitted with paddle attachment, combine the flour, granulated sugar, baking powder, and salt. In a small bowl, whisk the eggs, milk, vanilla, and lemon zest until combined. With the mixer on low speed, slowly drizzle in the egg mixture and mix just until combined. Do not overmix.
Transfer the fruit and any accumulated juices to the baking dish and spread evenly. Pour the cobbler batter over the fruit, smoothing the top. Sprinkle the streusel over the batter. Bake 45 to 50 minutes, rotating the dish halfway through, until the streusel is golden brown and a dork or toothpick comes out with no crumbs. Let stand for 15 minutes before dusting lightly with confectioners sugar. Serve warm or at room temperature.
Optional for serving: Finish with a dollop of crème fraîche.
- 8 Bartlett pears (about 4 pounds)
- 2 1/2 pints blackberries (about 5 cups)
- 2 tablespoons fresh lemon juice
- 1/2 cup plus 2 tablespoons granulated sugar, plus 3 teaspoons for sprinkling
- 3 teaspoons granulated sugar for sprinkling
- 3 tablespoons cornstarch
- 1 1/2 tablespoons brandy
- 2 1/2 cups all-purpose flour
- 1/2 cup plus 2 tablespoons packed light brown sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 10 tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
- 1 cup milk
- 3/4 cup heavy cream, chilled
Heat oven to 375 degrees. Cut pears in half lengthwise remove stem, core with melon baller, and peel. Slice each half lengthwise into 6 1/2-inch-thick slices and place in a large bowl. Add blackberries, lemon juice, 1/2 cup plus 2 tablespoons granulated sugar, cornstarch, and brandy. Toss gently to combine and transfer to a 3 1/2-quart baking dish.
In a large bowl, whisk together flour, brown sugar, salt, baking powder, and cinnamon. Using two knives, cut the pieces of butter into flour mixture until it resembles coarse meal. Add the milk and stir with a fork until the dough just comes together. Do not overmix.
Drop 1/3 cup dough onto the fruit, and repeat, covering the surface of the fruit with "biscuits" that are just touching. Sprinkle the top with remaining 3 teaspoons granulated sugar and bake until golden brown and juices are bubbling rapidly, about 1 hour. Remove from oven and let cool slightly on a wire rack. Serve with cold heavy cream on the side.
For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter.
In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside.
To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10–12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh.
Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used.
Sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling.
Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale.
Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon.
To serve, divide the crumble between serving bowls and pour the custard over.
Blackberries freeze really well, so do keep some on hand to make this delicious crumble all winter long.
Easy Fresh Pear Cobbler
This is a classic, buttery pear cobbler made with fresh pears and a cake-like batter. While it's impressive enough to serve at a potluck or gathering, it's extremely simple to throw together.
To make pear cobbler from scratch, melted butter is added to the pan followed by a quick-and-easy batter and sliced fruit. Cinnamon adds a nice spice that pairs perfectly with pears. Plus, there are no special skills or equipment required you don't even have to peel the pears.
Use firm, ripe pears for the best results, as pears that are soft to start won't hold their shape as well in the oven. Pears are in season in the fall, and that's when you'll find the best fruit, although a few varieties are usually available year-round. Bosc and Anjou pears are excellent choices and are widely available or combine either variety with Bartlett pears for a slight variance in flavor and texture. Add 3 cups of fruit for a more cake-like dessert or 4 cups for a fruitier version. Cobbler is a great way to use up extra pears and is always a crowd-pleaser.
Serve warm as is or, for an extra special dessert, top with fresh whipped cream or vanilla ice cream. Caramel or cinnamon ice cream would also pair nicely.
Sourdough cobbler is just like a pie, only better! It is quick and simple to make with apples, pears, peaches or berries. See the section above for five of my favourite fruit combinations. The recipe includes a quick alternative for anyone who doesn’t have a sourdough starter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4 – 6 1 x
- Category: Dessert
- Method: Sourdough
- Cuisine: Traditional
- Diet: Gluten Free
- 3/4 cup of flour (glu ten free or pastry flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp butter
- 1 cup sourdough starter (see notes for an alternative)
- 2 1/2 lbs of fruit
- 1/2 cup of brown sugar (may need up to 1 cup for tart fruit)
- Spices or other flavours (see the section above for suggestions)
- Mix the flour with the baking soda, baking powder, salt and spices.
- Cut the butter into the flour until it is evenly distributed.
- Mix in the sourdough starter to form a sticky dough. Avoid over mixing, you just need to bring the dough ingredients together.
- Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish.
- Top with the cobbler biscuit dough.
- Brush the top of the biscuit with melted butter, then sprinkle on some sugar.
- Bake at 375F (180C) for 40-50 minutes until the dough is cooked and the top is nicely browned.
- Serve with cream or custard.
- If you don’t have an active sourdough starter, then mix 1 cup of buttermilk with 1 cup of flour and let it sit out on the counter for 24 hours to ferment.
- This recipe also works with sourdough discard. Just make sure the discard isn’t more than a few weeks old.
- I usually bake with my gluten-free flour mix. If you are using wheat flour, then try to avoid over mixing. You don’t want to build up a bread-like gluten structure.
- Feel free to replace the brown sugar with your favourite sugar alternative. I usually use date sugar (affiliate link).
- For a vegan and dairy-free cobbler, replace the butter with margarine.
Keywords: summer, spring, fall, winter fruit, apple, pear, peach, blueberry, strawberry, gluten free, egg-free,
Apple, pear and blackberry cobbler recipe
Stevie Parle's apple, pear and blackberry cobbler, a sweet pud for autumn using seasonal fruit.
3 apples, peeled, cored and cut into large chunks
3 pears, peeled, cored and cut into large chunks
2 peaches, destoned and cut into quarters
Double cream, crème fraîche or ice cream, to serve
200g/7oz self-raising flour
100g/3½oz butter, chilled and cut into cubes
Zest and juice of 1 lemon
• Preheat the oven to 190C/375F/Gas 5. In a large pan over a medium heat, melt the butter and sugar and throw in the apples, pears and peaches. Toss well to combine, then cover with a lid and leave to cook for a further 10 minutes until the fruit is just tender. Transfer to a baking dish and sprinkle over the blackberries.
• Sift the flour, baking powder, sugar and salt into a mixing bowl, then rub in the butter with your fingertips (or combine in a food processor) until the mixture resembles breadcrumbs.
• Add the egg, lemon zest and juice and combine until it just comes together.
• Haphazardly dollop spoonfuls of the mixture over the fruit and place in the oven for 20–30 minutes until the pastry is golden.
• Serve nice and hot or at room temperature with cream, crème fraîche or ice cream.
Grease an ovenproof dish (8-cup capacity, top measures 24cm). Add pears, syrup and 2 tablespoons water . Toss well. Spread out over base of dish. Cover tightly with foil.
Cook in a hot oven (200C) for about 30 minutes, or until pears are just tender. Remove from oven. Discard foil. Turn pears over. Reduce oven temperature to moderate (180C).
Meanwhile, make topping. Sift flour and ginger into a large bowl. Stir in sugar. Rub in butter with your fingertips until mixture resembles breadcrumbs. Add egg and milk. Stir with a flat-bladed knife until mixture just comes together.
Sprinkle half the blackberries and half the chocolate over hot pears in dish. Dollop heaped tablespoons of topping over fruit to partially cover. Sprinkle with remaining blackberries and chocolate.
Cook in a moderate oven (180C) for about 30 minutes, or until cooked in the centre and topping is golden brown. Remove.
Pear Cobbler Recipe With Apples
- 8 cups peeled, cored and thinly sliced pears
Place pears, sugar and milk in a sauce pan on low heat.
Cover and cook until the pears start to get tender when tested with a fork.
Remove from heat. Stir in spices, raisins and sliced apples.
Place in an oblong 11" x 9 1/2" baking dish.
Pour crust mixture over top.
Sprinkle with nuts then sugar for the glaze.
Bake in a preheated oven 350F. until crust is golden brown and done when tested with the tines of a fork.
Delicious served warm with a scoop of ice cream or whipped cream.
Sprinkle whipped cream with a dash of nutmeg to add more decadent flavor.
Pear Cobbler Recipe Crust
History Of Fruit Cobbler
According to historians fruit cobblers originated in Western America.
Western bound Americans used whatever fruits they found along the way like cherries, peaches, plums, pears, etc. to make their cobblers.
They would cook them in a Dutch Oven which was a heavy cast iron pot (most had legs) that was set over a bed of hot coals fire.
Then more hot coals were piled over the lid to cook the meal until done.
I have not seen this in historical data: But when my husband was cooking his Pit Cooked Barbecue, that took all night to cook, he maintained a log fire nearby.
He used a shovel to transfer the hickory embers to the cooking pit as needed.
Interesting in the first cobbler (it was a peach cobbler) recipe published in America there is a footnote.
"Although it is not a fashionable pie for company, it is very excellent for family use".
A delicious Old Fashioned Cobbler is fit for a King!
This is my favorite version of cobbler. It's cakey and sweet and can really stand on its own without a creamy accompaniment such as ice cream or whipped cream.
blackberries (frozen or fresh)
- Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
- Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter distributing evenly. Sprinkle ¼ cup sugar over the top.
- Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it&rsquos done.
In the coming days and weeks, I&rsquom going to be blowing the lid off the international debate about cobbler. &lsquoRound these parts, cobbler is everywhere. Particularly in the summertime, various fruit cobblers can be found at diners, church potlucks, family picnics, and parole coming home parties. And one thing I&rsquove found is that everyone&mdasheveryone&mdashhas his own idea of what cobbler is.
The "real" cobbler recipe, from what my research indicates, involves spooning a biscuity topping on top of fruit and baking the dish in the oven. When baked, the topping creates a "cobbled" effect&mdashhence the name. My mother-in-law&rsquos cobbler, on the other hand, is topped with a flat pie crust, and some folks even tear up pieces of crust and mix them in with the fruit. I happen to prefer the recipe I&rsquom posting today, my stepmother Patsy&rsquos recipe, which is probably farther away from actual cobbler than any other&hellipbut that doesn&rsquot make it any less yummy.
That&rsquos my purpose for this series of posts&mdashnot to determine, when it&rsquos all said and done, which interpretation of cobbler is the best, but to lay out for you all the options you have, and to encourage you to make all of them, and to give myself an valid excuse to try them and eat them &rsquotil I bloat in the interest of culinary curiosity. I need all the rationalization I can get.
The Cast of Characters: Milk, Butter, sugar, self-rising flour, and blackberries.
First, place 1/2 cup (1 stick) butter in a microwaveable dish.
Now measure 1 cup of sugar and pour into a mixing bowl.
And dump into the bowl. Whisk in 1 cup of milk.
Now get your melted butter&hellip
And pour it into the bowl.
Whisk together. I love action whisk shots.
Aww, c&rsquomon. Don&rsquot hold back. Butter that baby!
Now take two generous cups of blackberries. These are fresh, but frozen works just fine.
Give &rsquoem a good rinse and lightly pat them dry.
Now pour the batter into the buttered baking dish. (Batter&hellipbuttered&hellipbatter&hellipbuttered&hellipBetty Botta bought some butter, but she said, "This butter&rsquos bitter. If I put it in my batter, it will make my batter bitter. But a bit of better butter will make my bitter batter better. So she bought a bit of butter better than the bitter butter to make her bitter batter better. So &rsquotwas better Betty Botta bought a bit of better butter. Amen.)
Say that fast eighteen times.
Now start sprinkling the 2 cups of blackberries over the top of the batter.
Try to distribute them evenly&hellip
Until they&rsquore all in there.
Now, sprinkle 1/4 cup sugar evenly over the top.
Because if some sugar is good, even more sugar is better. That single statement sums up the entire philosophy of my cooking.
Now pop the dish into the oven and bake at 350 degrees for 1 hour, or until golden and bubbly. My dad&rsquos wife, Patsy, likes to sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it&rsquos done.
And here&rsquos what it&rsquoll look like when you take it out.
Hey, look! It kind of looks like a cobblestone street, doesn&rsquot it? Who&rsquos got the cobbler NOW?
Up close, it kind of looks like a blueberry muffin, doesn&rsquot it?
To serve, just stick a big honkin&rsquo spoon in and scoop some out.
And once you put it on the plate, if it doesn&rsquot look like enough, which, in my case, it didn&rsquot&hellip
Go ahead and get some more. Remember: if some is good, more is better.
Now. You can whip some fresh sweetened cream. Or you can retrieve that vanilla Haagen Dazs from the freezer. Or you can&hellip
Miss Robbie & Tim Cook Up Their Famous Pear Cobbler!
2 pre-made pie crusts
16-ounce can of sliced pears
1/3 cup of water
1 1/2 cups of sugar
1 tablespoon of flour
1 tablespoon cinnamon
1 tablespoon sugar
1 tablespoon nutmeg
3 tablespoon vanilla flavoring
Stick and a half of butter
1. Lay a pre-made pie crust in the bottom of a standard pie pan. Add a 16 oz can of sliced pears, 1/3 cup of water, 1 1/2 cups of sugar, 1 tablespoon of flour, 1 tablespoon of cinnamon, 1 tablespoon of nutmeg and 3 tablespoons of vanilla flavoring and a stick and a half of butter and mix well.
2. Cover with a second pre-made pie crust.
3. Lightly glaze the top with melted butter and top with a mixture of 2 tbs. each of cinnamon and sugar.
4. Bake on 350 degrees for 45 minutes, or until golden brown.
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