Best Pear Raspberry Cobbler Recipes

RASPBERRY PEAR COBBLER

Steps:

• Stir the milk with the vinegar and let stand for 10 minutes.
• Stir in the vanilla.
• Meanwhile, in a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
• Using a pastry blender, cut in the butter just until it forms coarse crumbs.
• Drizzle the milk mixture over top, stirring with a fork until a sticky dough forms.
• Set aside for the topping.
• In a separate bowl, stir the brown sugar with the cornstarch.
• Add the pears and raspberries and gently toss to combine.
• Divide among eight 3/4-cup ovenproof coffee or custard cups.
• Place on a rimmed baking sheet.
• Drop the topping by spoonfuls over the fruit, leaving some visible.
• Sprinkle with turbinado sugar.
• Bake in the centre of a 375 degree F oven until the filling is bubbling and the topping is golden and not doughy underneath when lifted with a spoon, about 30 minutes.
• Let cool on a rack for 10 minutes.
• Serve warm.
• Note: The cobbler can also be baked in a 7" x 11" baking dish. Put in all the filling and top with 8 dollops of topping. Bake as directed.

PEAR-RASPBERRY COBBLER

Steps:

• Preheat oven to 350°. Peel, halve, core, and slice pears. Combine sugar, flour, spices, and sliced pears. Add lemon juice and raspberries. Mix and spoon into 2-quart dish. Topping: Combine flour, 1 tablespoon sugar, baking powder, soda, and salt. Cut butter into small pieces and blend with pastry cutter into flour mixture until coarse meal texture; then add buttermilk. Stir, roll between 2 pieces waxed paper sprayed with Pam. Peel off waxed paper and place over fruit and sprinkle with remaining teaspoon sugar. Bake for 35-45 minutes, till lightly browned.