Warm and Rustic Pear Cobbler
with Whipped Cream
This rustic dessert is lovely enough to serve for guests but you'll probably want it all to yourself! If you've got some vanilla ice cream lying around, scoop some to serve alongside for extra decadence!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
3 unit(s)
Pear
1 unit(s)
Lemon
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
1 tsp
Pumpkin Pie Spice Mix
(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
8 tbsp
All-Purpose Flour
(Contains Wheat)
113 mL
Cream
(Contains Milk)
1 tsp
Baking Powder
28 g
Dried Cranberries
Not included in your delivery
3.5 tbsp
Unsalted Butter*
0.06 tsp
Salt*
4.5 tbsp
Sugar*
Nutrition Values
Utensils
Instructions
Transfer half the cream to a medium bowl and place in the fridge. Melt 3 tbsp butter in a large non-stick pan over medium heat. Carefully transfer melted butter to a small bowl, then stir in remaining cream and 1 tbsp water. While butter melts, zest, then juice half the lemon. Core, then cut pears into 1/2-inch pieces. Grease an 8x8 baking dish with 1/2 tbsp butter. Whisk together flour, baking powder, 2 1/2 tbsp sugar and a pinch of salt in a medium bowl until combined. Add lemon zest and butter-cream mixture to the flour mixture, then whisk until combined.
Heat the same pan over medium heat. When hot, add pears, dried cranberries, Pumpkin Pie Spice and 2 tsp sugar. Cook, stirring often, until pears soften slightly, 3-4 min. Stir together cornstarch and 1/3 cup water in a small bowl until cornstarch dissolves, then add to the pan. Cook, stirring constantly, until thickened, 30 sec. Remove the pan from heat, then stir in lemon juice.
Transfer pears to the buttered baking dish and arrange in an even layer. Dollop batter over top in spoonfuls, leaving a few small gaps. Sprinkle with 1 tbsp sugar. Bake in the middle of the oven until top of cobbler is golden-brown and baked through and pears are tender, 35-40 min. Allow to cool for 5 min.
While cobbler cools, add 1 tsp sugar to reserved cold cream in medium bowl. Whisk until soft peaks form, 2-4 min. Divide cobbler between bowls. Dollop whipped cream over top.