This is a very simple cobbler I made to finish off my cranberries that I bought for Christmas. For this recipe I used Anjou pears and they are of medium big size. When it comes to fruitty desserts like this, there is no need for precise measurements as we do for cookies and cakes. So you can increase the amount of cranberries if you prefer, but ensure to increase the sugar since cranberries are quite tart and sour. Also this cobbler can be made with a mix of apples, pears and cranberries or just with apples and cranberries as well.
For the fruit base:
- 2 ripe pears peeled, cored and chopped (I used Anjou pears)
- 1 cup fresh cranberries
- 1/3 cup castor sugar
- 1 ½ tablespoons all purpose flour
- 1 teaspoon orange peel/zest
- ½ teaspoon orange juice
- Pinch of salt
For the topping:
- 1/3 cup all purpose flour
- 2 tablespoons yellow cornmeal
- 2 teaspoons castor sugar
- ¾ teaspoon baking powder
- 2 tablespoon butter/margarine cut into pieces
- 2 tablespoon almond milk/milk
- 1 egg white
- Preheat oven to 375 F.
- In a large bowl combine all the ingredients for the fruit base.
- Spoon into a 1 quart baking dish and bake for about 25-30 minutes
- Meanwhile to make the topping, mix flour, cornmeal, sugar and baking powder in a bowl. Beat egg slightly and combine with milk.
- Mix in the egg mixture into flour mixture and add the butter pieces and stir until combined
- Remove the baking dish from oven and spoon topping in small mounds over the hot fruit.
- Return to oven and bake for another 25-30 minutes or until topping is browned and cooked completely
- Serve warm with your favorite ice cream