The pears are ripe and I decided to take a break from all of the peaches and demonstrate a cobbler with some fresh Colorado pears!
Let’s recap what we’ve learned so far this month…
Crisp – Fruit topped with a crumbly mixture of sugar and flour and butter and OATS – hence the crisp!
Crumble – Fruit topped with a crumbly mixture of sugar and flour and butter, no oats
Buckle – Typically berries blended into a coffee cake where the batter sinks and the streusel topping and fruit buckle.
Now to the Cobbler, similar to a crisp or crumble but now the topping is a dough. It’s not a full cake like the buckle with eggs and all. This dough is more of a sweet biscuit dough, no eggs, but we do have leavening in the form of baking powder and we have liquid added in! This dough is then cobbled on top of the fruit and baked to a golden brown.
The pears were the perfect fruit for this cobbler. They were tender while the cobbler top was soaked with some of the pear juice underneath and the top was crunchy. Many textures and flavors going on in this dessert! Add a cold whipped cream on top – perfection!Print
adapted from the Joy of Cooking
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
1 1/3 c. all-purpose flour
1/4 c. sugar
1 stick (8 T.) cold butter, cut into chunks
1 1/2 t. baking powder
3/4 t. salt
1/2 c. whole milk
7 medium sized pears – peeled, cored and cut into 1 inch chunks
1/2 c. sugar
1/4 c. honey
1 T. apple cider vinegar
3 t. arrowroot starch (or cornstarch)
3 T. sparkling sugar for topping the dough
- Pre-heat the oven to 375 degrees fahrenheit.
- Combine the prepared pears, sugar, honey, vinegar and arrowroot in a bowl and mix well.
- Pour the fruit mixture into an 8 x 8 glass baking dish.
- Beat the butter and sugar together until fluffy and then beat in the flour, baking powder, salt and milk.
- Mix just until combined and then with your hands, place blobs of dough on top of the fruit, somewhat evenly.
- Sprinkle the top of the dough with the sparkling sugar.
- Bake for 30 to 35 minutes or until the fruit is generously bubbling and the cobbler top is golden brown.
- Cool for 10 to 15 minutes before serving.
- Best served warm with fresh whipped cream or vanilla ice cream.
September 22, 2019
This entry was posted in baking, breakfast, brunch, desserts and tagged buckle, crisp, crumble, pear cobbler, western slope.