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Preheat oven to 350°F. Butter 2 1/2- quart baking dish with 2-inch-high sides. Gently toss berries, pears, 2/3 cup sugar, wine, peel, and 1/2 teaspoon cinnamon in medium bowl.
Whisk flour, baking powder, salt, and remaining 3/4 cup sugar in another medium bowl. Add milk, melted butter, and almond extract; whisk until blended. Spread batter in prepared dish. Place berry-pear mixture atop batter (do not stir). Sprinkle with additional cinnamon.
Bake cobbler until crust is set in center and brown at edges, about 1 hour. Cool 30 minutes. Dust with powdered sugar; serve warm with ice cream, if desired.
Why not stir the fruit into the batter? Left undisturbed, the batter puffs up around the fruit during baking, forming a crusty edge.
Heat oven to 375 degrees. Cut pears in half lengthwise remove stem, core with melon baller, and peel. Slice each half lengthwise into 6 1/2-inch-thick slices and place in a large bowl. Add blackberries, lemon juice, 1/2 cup plus 2 tablespoons granulated sugar, cornstarch, and brandy. Toss gently to combine and transfer to a 3 1/2-quart baking dish.
In a large bowl, whisk together flour, brown sugar, salt, baking powder, and cinnamon. Using two knives, cut the pieces of butter into flour mixture until it resembles coarse meal. Add the milk and stir with a fork until the dough just comes together. Do not overmix.
Drop 1/3 cup dough onto the fruit, and repeat, covering the surface of the fruit with "biscuits" that are just touching. Sprinkle the top with remaining 3 teaspoons granulated sugar and bake until golden brown and juices are bubbling rapidly, about 1 hour. Remove from oven and let cool slightly on a wire rack. Serve with cold heavy cream on the side.
Have I ever got a yummy treat for all of you dessert lovers out there. Picture a mouthwateringly warm pear and blackberry cobbler made with real fresh ingredients that’s served warm fresh out of the oven. It is absolutely the perfect dessert to serve any dinner guests you have over or even to just enjoy all on your own. The topping is even made with a base of almond flour making it completely gluten-free as well. This recipe also adds a bit of honey and lemon juice in with the fruit as well, adding an even sweeter flavoring with just a hint of citrus.
There really is nothing quite like a homemade baked dessert that uses all natural ingredients. I just love baking paleo-friendly cakes, pies, and cobblers. Part of it comes from growing up enjoying Grandma’s baking. I disctintyly remember her making a mean peach cobbler. Unfortunately for me, especially while on a paleo diet, Grandma typically used ingredients that were decidedly not paleo-approved such as sugar, milk, and flour. However, this cobbler recipe definitely rivals anything that Grandma used to bake, and it all comes down to the use of all natural ingredients.
For the topping, almond flour is combined with baking soda, eggs, coconut oil, and honey. Almond flour is a fantastic replacement for regular flour when it comes to baking, as it’s low carb and completely gluten-free. It’s high in monounsaturated fats, protein, dietary fiber, vitamins, and minerals. It’s extremely high in vitamin E in particular, which helps to lower your risk of developing heart disease. (1)
This recipe combines pears and blackberries for its filling, and what a delicious combination it makes. They provide plenty of sweet flavoring to the cobbler while making sure it’s extremely good for you as well. The pears are an excellent source of vitamin C, as well as providing you with plenty of dietary fiber, potassium, and antioxidants. They’ve been shown to improve gut health and lower your risk of type 2 diabetes and stroke. (2) Blackberries are equally as nutritious as well. Just like other types of berries, they are packed with antioxidants that help your body fight off damage caused by free radicals. This helps prevent many types of disease, including cancer. (3)
The only thing better than a pear and blackberry cobbler is a pear and blackberry cobbler with paleo vanilla ice cream on top. If you haven’t made paleo ice cream yet, you’re missing out. It’s creamy, sweet and 100 percent all natural. It’s almost too good to be true, plus it goes with almost anything.
This wonderful dessert definitely has Grandma written all over it, but with a more health-conscious touch. It’s an absolutely wonderful cobbler recipe especially when made with fresh, organic pears and blackberries, but you are of course free to make your own preferred type of cobbler with other fruits as well. Peach cobbler and blueberry cobbler are two other favorites of mine, so combined, they work beautifully.
The grass in the orchard was scattered with windfalls casualties of the breeze and still rock hard. These fruit do not always ripen, they quickly go brown where they bruised on their descent from the tree. I’d also gathered a few blackberries from the hedge, which although ripe, were lacking the sweetness that a few more weeks of late summer sun would have brought.
These unyielding unripe windfalls are fantastic for cooking, so I decided to bake. Baking softens the pears, yet they still have some shape and texture. A riper fruit, on the other hand, would turn to mush. Cooking also sweetened my blackberries, which coupled with the pears as well as the more traditional apple.
There is something rather satisfying about cooking with foraged and gathered foods, so I am especially pleased with this recipe. This blackberry and pear traybake is perfect for tea after gathering in your harvest. Serve it with a little whipped cream to make it more special.
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Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet thaw 30 minutes at room temperature.
Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.
This Blackberry Pear Crisp is comfort food at its best, and an excellent way to showcase fall’s delicious pears.
I have always loved pears – that delicious, fresh, sweet but not too sweet flavor. I always get excited in August and September when the fresh crop starts showing up at the market. Even though pears seem to be available nearly year-round, I find they are extra flavorful in late summer and fall.
In this easy to prepare Blackberry Pear Crisp, chopped fresh pears and plump blackberries are seasoned with lemon zest and cinnamon, then topped with a brown sugar-oat-pecan mixture that is spiced with ground ginger and more cinnamon. After baking, the resulting scrumptious dish is bubbly, fruity, crunchy and exploding with wonderful flavor. A scoop of vanilla or butter pecan ice cream finishes it off perfectly.
I like to use Bartlett pears in this crisp, but d’Anjou or Bosc would also work. (See the Tip below about selecting and storing pears.) I have also made it with peaches instead of pears, which was yummy, too!
Stevie Parle's apple, pear and blackberry cobbler, a sweet pud for autumn using seasonal fruit.
3 apples, peeled, cored and cut into large chunks
3 pears, peeled, cored and cut into large chunks
2 peaches, destoned and cut into quarters
Double cream, crème fraîche or ice cream, to serve
200g/7oz self-raising flour
100g/3½oz butter, chilled and cut into cubes
Zest and juice of 1 lemon
• Preheat the oven to 190C/375F/Gas 5. In a large pan over a medium heat, melt the butter and sugar and throw in the apples, pears and peaches. Toss well to combine, then cover with a lid and leave to cook for a further 10 minutes until the fruit is just tender. Transfer to a baking dish and sprinkle over the blackberries.
• Sift the flour, baking powder, sugar and salt into a mixing bowl, then rub in the butter with your fingertips (or combine in a food processor) until the mixture resembles breadcrumbs.
• Add the egg, lemon zest and juice and combine until it just comes together.
• Haphazardly dollop spoonfuls of the mixture over the fruit and place in the oven for 20–30 minutes until the pastry is golden.
• Serve nice and hot or at room temperature with cream, crème fraîche or ice cream.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
Grease an ovenproof dish (8-cup capacity, top measures 24cm). Add pears, syrup and 2 tablespoons water . Toss well. Spread out over base of dish. Cover tightly with foil.
Cook in a hot oven (200C) for about 30 minutes, or until pears are just tender. Remove from oven. Discard foil. Turn pears over. Reduce oven temperature to moderate (180C).
Meanwhile, make topping. Sift flour and ginger into a large bowl. Stir in sugar. Rub in butter with your fingertips until mixture resembles breadcrumbs. Add egg and milk. Stir with a flat-bladed knife until mixture just comes together.
Sprinkle half the blackberries and half the chocolate over hot pears in dish. Dollop heaped tablespoons of topping over fruit to partially cover. Sprinkle with remaining blackberries and chocolate.
Cook in a moderate oven (180C) for about 30 minutes, or until cooked in the centre and topping is golden brown. Remove.
Blackberry jam is a British classic, and with blackberry season being well and truly upon us in the UK, now is the best possible time to learn how to make blackberry jam. With blackberries in fruit from June through to November, you've got plenty of time to enlist friends and family to help you collect enough to make this crowd pleaser at home.
After a morning spent scouring the hedgerows, turn your foraged finds into a delicious sweet treat.
For this delicious twist on the classic blackberry jam recipe, you'll need about 1kg of blackberries and 1kg of pears. Whether you're making it in batches to pour into jars for thoughtful gifts or making it in smaller amounts to bring together a sponge cake, this alternative blackberry jam recipe is sure to go down well.