The is the type of dessert Grandma used to make, now with pear and blueberries. It tasted good then – it tastes even better now.
Function: Circo Therm®
Pear and Blueberry Cobbler
Ingredients
5 William pears, peeled, cored and cut into eighths
1/4 cup self raising flour
1 tsp mixed spice
1/2 cup brown sugar
60g butter, chopped
1 punnet blueberries
Cobbler topping
3/4 cup self raising flour
1/2 tsp mixed spice
1/3 cup brown sugar
60g butter softened
1/4 buttermilk
1 egg yolk
1/4 cup slivered almonds
Cream or ice cream, for serving
Method
Preheat the oven on CircoTherm® to 190°C.
In a bowl combine the pears, sifted flour and spice and sugar and toss well to coat the pears. Transfer the pears to a greased 24cm deep ceramic pie dish then dot with the chopped butter. Bake the pears for 15 minutes.
Meanwhile, for the topping: sift the flour and spice into a bowl then add the sugar and mix through. Add the butter and rub through the dry ingredients until the mixture resembles breadcrumbs. Whisk together the buttermilk and egg yolk then stir through the mixture to make a smooth thick batter.
Remove the pears from the oven and stir thoroughly then add the blueberries and mix again. Spoon the batter randomly over the top of the fruit then scatter over the almonds. Bake a further 20-25 minutes until the cobbler topping is cooked through and lightly golden. Serve warm.
Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.