Raspberrypearcobbler Recipes

RASPBERRY PEAR COBBLER

Steps:

• Stir the milk with the vinegar and let stand for 10 minutes.
• Stir in the vanilla.
• Meanwhile, in a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
• Using a pastry blender, cut in the butter just until it forms coarse crumbs.
• Drizzle the milk mixture over top, stirring with a fork until a sticky dough forms.
• Set aside for the topping.
• In a separate bowl, stir the brown sugar with the cornstarch.
• Add the pears and raspberries and gently toss to combine.
• Divide among eight 3/4-cup ovenproof coffee or custard cups.
• Place on a rimmed baking sheet.
• Drop the topping by spoonfuls over the fruit, leaving some visible.
• Sprinkle with turbinado sugar.
• Bake in the centre of a 375 degree F oven until the filling is bubbling and the topping is golden and not doughy underneath when lifted with a spoon, about 30 minutes.
• Let cool on a rack for 10 minutes.
• Serve warm.
• Note: The cobbler can also be baked in a 7" x 11" baking dish. Put in all the filling and top with 8 dollops of topping. Bake as directed.

RASPBERRY COBBLER

Steps:

• Make the filling: Preheat oven to 375 degrees. Mix together raspberries, granulated sugar, cornstarch, and salt. Pour into a 9-inch square baking dish (2 inches deep).
• Make the biscuit topping: Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring just until cream is absorbed (there should be lots of loose pieces).
• Turn out dough onto a clean surface, and knead once or twice, gathering loose bits into ball. Pat dough to a 1 1/4-inch thickness. Cut into 9 rough squares, and place them on top of filling. Brush with cream, and sprinkle with sanding sugar.
• Bake cobbler until bubbling in center and biscuit topping is golden brown and cooked through, about 1 hour (loosely tent with foil if biscuit topping gets too dark). Let stand at least 30 minutes before serving.

PEAR COBBLER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish.
• Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
• Combine egg and milk in a bowl and whisk until combined. Set aside.
• Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
• Drain pears and put into a bowl. Sprinkle with corn starch and 1/4 cup cane sugar; toss to coat.
• Pour milk-egg mixture into the flour mixture. Mix batter until just combined. Add pears to the prepared baking dish. Drop batter by spoonful onto the pears.
• Bake in the preheated oven until browned on top, about 25 minutes. Allow to cool for 10 minutes before serving.