Blackberry Cobbler

blackberry cobbler, looking for these recipes? check this for 2 best blackberry cobbler: Pear and blackberry cobbler

Pear and blackberry cobbler

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 4 large ripe beurre bosc pears, skin on
  • 125g frozen blackberries
  • 1 tablespoon maple syrup, plus extra, to serve
  • 1 lemon, rind finely grated, juiced
  • Thick Greek-style yoghurt, to serve (optional)

Topping

  • 190g (1 1/4 cups) gluten-free plain flour
  • 2 1/2 teaspoons gluten-free baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 50g chilled butter, chopped
  • 2 tablespoons maple syrup
  • 2 eggs, lightly whisked
  • 125ml (1/2 cup) almond milk
  • 40g (1/4 cup) halved pistachios

Method

  • Step 1
    Preheat the oven to 200C/180C fan forced. Cut the pears into quarters lengthways and remove the cores. Cut each quarter into 2-3 wedges, depending on the size of the pear. Place the pear in a 5cm-deep, round 26cm pie dish. Add the blackberries, maple syrup, lemon rind and 2 tablespoons lemon juice. Toss to combine. Cover the dish with foil and bake for 15 minutes or until the fruit has softened slightly. Transfer a few pieces of fruit to a small bowl and reserve for the top.
  • Step 2
    Meanwhile, for the topping, place the flour, baking powder, ginger and cinnamon in a large bowl and stir to combine. Use SEE PAGE 22 your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre. Add the maple syrup, eggs and milk. Stir until just combined.
  • Step 3
    Spoon the topping mixture over the hot fruit in the dish. Top with the reserved fruit. Scatter over the pistachios. Bake the cobbler for 30-35 minutes or until the topping is golden and cooked through – It should be quite cakey. Drizzle with extra maple syrup and serve with a dollop of yoghurt, if you like.

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