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Pear and blackberry cobbler

Published: 30 Sep 05
Updated: 18 Mar 24

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.

Easy
October 2005

Test kitchen approved

Serves 6
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

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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

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Method

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.
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.
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.