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Pear and blackberry cobbler
Pear and blackberry cobbler
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Pear and blackberry dessert bursting with fruity goodness.
Ingredients:
  • 4 large ripe beurre bosc pears, skin on
  • 125g frozen blackberries
  • 27.00 gm maple syrup, plus extra, to serve
  • 1 lemon, rind finely grated, juiced
  • Thick Greek-style yoghurt, to serve (optional)
  • 190g (1 1/4 cups) gluten-free plain flour
  • 10.00 gm gluten-free baking powder
  • 2.50 gm ground ginger
  • 1.25 gm ground cinnamon
  • 50g chilled butter, chopped
  • 54.00 gm maple syrup
  • 2 eggs, lightly whisked
  • 125ml (1/2 cup) almond milk
  • 40g (1/4 cup) halved pistachios
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced. 2. Cut the pears into wedges after quartering and removing the cores, adjusting the size to 2-3 wedges per quarter. 3. Place the prepared pears in a 5cm-deep, round 26cm pie dish and add blackberries, maple syrup, lemon rind, and 2 tablespoons lemon juice. Mix well. 4. Cover the dish with foil and bake for 15 minutes until the fruit softens slightly. 5. Set aside a few pieces of fruit for topping in a small bowl.
  • For the topping, in a large bowl, combine flour, baking powder, ginger, and cinnamon. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Create a well in the center and add maple syrup, eggs, and milk. Gently mix until just combined. Refer to PAGE 22 for more details.
  • Spread the topping mixture over the hot fruit in the dish, place the reserved fruit on top, sprinkle with pistachios. Bake the cobbler for 30-35 minutes until the topping is golden and cakey. Finish with a drizzle of maple syrup and a dollop of yogurt before serving.

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