Pear And Blackberry Cobbler

Name: Pear And Blackberry Cobbler
Ingredients: 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 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 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; 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

Lauren Gordon|Dec. 16, 2014 2:00 pm EST

4 (1 ratings)

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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.

Servings

8

Ingredients

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 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
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
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

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