Pear Blueberry Cobbler

Baking and Desserts | American cuisine

⏳ Time

2 hours 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Pear blueberry cobbler

Ingredients

Pears - 6 lbs
Wheat Flour - 5.3 oz
Corn Flour for Polenta - 3.5 oz
Dried Barberry - 8.8 oz
Sugar - 3 oz
Butter - 6.2 oz
10% cream - 5 fl oz
Apple juice with pulp - 8 fl oz
Meyer Lemon Juice - 2 fl oz
Corn Starch - 3 spoons
Nutmeg - ½ spoons
Baking Powder - 2 spoons
Flaky sea salt - 1½ spoons

Step by Step guide

Step 1

Combine all the flour, baking powder, 50 grams of sugar, and half a teaspoon of salt, then add the cubed butter (90 g) and mix until you achieve a coarse crumb texture. Incorporate the cream, shape the mixture into a log about 20 cm long, and cut it into eight pieces, each 2.5 cm thick.

Step 2

Sprinkle the remaining sugar on a plate, melt 45 grams of butter. Dip one flat side of the dough slices into the butter and sugar, arrange them sugar side up, cover, and place in the refrigerator.

Step 3

Peel the pears (ripe but firm), dice them, and mix with the juices, cornstarch, remaining salt, and nutmeg. Let the mixture sit for ten minutes, stirring a couple of times.

Step 4

Transfer the pears to a baking dish, top with 30 grams of diced butter, cover with foil, and place in a preheated oven at 374°F for fifty minutes.

Step 5

Pour the blueberries into the baking dish, arrange the cookies on top, and bake in the oven for about forty more minutes. Serve the cobbler warm, with vanilla ice cream.