Pear and prune cobbler recipe
Sweet and sticky with a hit of fiery ginger, this is just the ticket for chillier days, doused in a healthy amount of cream.
Ingredients
- 3 x 411g/14.5oz tins pears in juice, drained and cut into quarters
- 1 x 290g/10.2oz tin prunes in juice (not drained)
- 6 pieces stem ginger in syrup, finely chopped
- 1 lemon (juice only)
- 100 g soft brown sugar
- 125 g slightly salted cold butter, cut into small cubes
- 250 g self-raising flour
- 50 g almonds (or pecans or hazelnuts), roughly chopped
- 6 portions of cream or ice cream, to serve
Details
- Cuisine: American
- Recipe Type: Cobbler
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- Preheat the oven to 170°C/338°F/gas mark 5.
- In a baking dish (roughly 1.5 litres/2.6 pints in capacity) mix the pears, prunes (and their juice), stem ginger, lemon juice and 50g/1.7oz of the sugar. Bake in the oven for 10 minutes.
- Meanwhile, to make the topping, in a large bowl, rub the butter into the flour until it resembles fine breadcrumbs.
- Stir in the remaining sugar and the nuts.
- Add 2–3 tablespoons cold water and using your hands bring together into a dough.
- Remove the fruit from the oven. Using your hands, roll the dough into small balls, then sit them on top of the fruit, leaving space in between each ball.
- Return to the oven for 25–30 minutes until the topping is golden and puffed up and the fruit below is bubbling.
- Tuck in straight away with scoops of ice cream or plenty of cream.
This recipe is from Take One Tin by Lola Milne. Published by Kyle Books, £14.99.
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