Pear and Blackberry Cobbler

Pear and Blackberry Cobbler
Pear and Blackberry Cobbler
Dishes From Macy's Culinary Council
Pear and Blackberry Cobbler

Topped with a crumbly streusel, this pear and blackberry cobbler is a fabulous holiday dessert that has just the right amount of sweet and tangy flavors. 

8
Servings
490
Calories Per Serving
Deliver Ingredients

Notes

Recipe compliments of Johnny Iuzzini

Reprinted from SUGAR RUSH. Copyright © 2014 by Johnny Iuzzini. Photographs copyright © 2014 by Johnny Iuzzini and Michael Spain-Smith. Published by Clarkson Potter, a division of Random House LLC.

Ingredients

For the streusel topping

  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • Zest of 1/2 lemon
  • 1 tablespoon fresh lemon juice
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt

For the filling

  • 18 ounces blackberries (about 3 1/2 cups)
  • 3 firm red pears, peeled, cored, and cut into 1/2-inch chunks
  • 1 tablespoon granulated sugar

For the cobbler batter

  • Unsalted butter, for the baking dish
  • 1 cup plus 2 tablespoons all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • Zest of 1/2 lemon
  • Confectioners sugar, for dusting

Directions

For the streusel topping

To make the streusel topping, beat the butter, granulated sugar, and lemon zest and juice together in a bowl with a rubber spatula until sandy. Stir the flour, baking powder, and salt together and add to the butter. Using your fingers, work the ingredients together until pea-sized clumps form. Spread into a single layer in the bowl and freeze for up to 1 day.

For the filling

To make the filling, toss the fruit gently with the granulated sugar. Set aside for 10 minutes.

For the cobbler batter

Crème fraîche, optional

To make the cobbler batter, in a standing mixer fitted with paddle attachment, combine the flour, granulated sugar, baking powder, and salt. In a small bowl, whisk the eggs, milk, vanilla, and lemon zest until combined. With the mixer on low speed, slowly drizzle in the egg mixture and mix just until combined. Do not overmix.

Transfer the fruit and any accumulated juices to the baking dish and spread evenly. Pour the cobbler batter over the fruit, smoothing the top. Sprinkle the streusel over the batter. Bake 45 to 50 minutes, rotating the dish halfway through, until the streusel is golden brown and a dork or toothpick comes out with no crumbs. Let stand for 15 minutes before dusting lightly with confectioners sugar. Serve warm or at room temperature.

Optional for serving: Finish with a dollop of crème fraîche. 

 

Nutritional Facts

Total Fat
13g
19%
Sugar
21g
23%
Saturated Fat
6g
25%
Cholesterol
17mg
6%
Carbohydrate, by difference
85g
65%
Protein
8g
17%
Vitamin A, RAE
82µg
12%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
349mg
35%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Folate, total
75µg
19%
Iron, Fe
3mg
17%
Magnesium, Mg
28mg
9%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
136mg
19%
Selenium, Se
17µg
31%
Sodium, Na
386mg
26%
Water
75g
3%
Zinc, Zn
1mg
13%

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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