Pear Blueberry Cobbler
Baking and Desserts • American
Description
Pear blueberry cobbler
Ingredients
- Pears 5 lbs
- Wheat Flour 5 oz
- Corn Flour for Polenta 5 oz
- Dried Barberry 10 oz
- Sugar 5 oz
- Butter 5 oz
- 10% cream 5 fl oz
- Apple juice with pulp 10 fl oz
- Meyer Lemon Juice 0 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 375°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.
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