This easy fresh pear cobbler takes minutes to make and is the ultimate in comforting desserts. Spiced, juicy chunks of pear topped with a sweet, buttery crumbly topping.
For best results, always weigh ingredients where a weight is provided
Equipment
A 9 inch pie dish or baking dish
A mixing bowl
Balloon whisk and spoons for stirring
Instructions
FOR THE PEAR FILLING: Preheat the oven to 180C / 350F / 160C.
Combine pears, sugar, ginger, cinnamon, cornflour and water in a 9 inch pie dish. Mix well.
Bake 25 minutes, giving them a mix about ½ way through.
FOR THE COBBLER TOPPING: In a large bowl, combine the flour, sugar, baking powder and salt. Mix well to disperse.
Use a box grater to grate the butter into the flour mixture. Use your finger tips to blend it together until it's like bread crumbs.
Pour in the cream and stir to a soft dough with a spoon. Roll small balls of dough (roughly a tablespoon), then press them out into thick disks. Lay the disks randomly over the pears, making sure some of the pears are sticking up.
Brush the tops of the dough with beaten egg yolk, then scatter over demerara sugar and hazelnuts.
Bake for around 30-35 minutes or until the top looks golden and crunchy.
Serve immediately with a big scoop of vanilla ice cream or some hot runny custard.
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Notes
Pears: You can also use Anjou pears, Packham pears or Beurre Bosc pears.
Make sure your pears are ripe but still firm.
You can swap some or all of the pears for Granny Smith apples.
Store leftovers in the fridge covered well with plastic wrap for 2-3 days.
Leftovers can be reheated in the microwave or oven.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.