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Pear and Raspberry Cobbler
2024-10-07
https://www.metro.ca/userfiles/image/recipes/crobber-poires-dash-12332.jpg
PT20M
PT50M
PT1H25M
Preheat the oven to 375°F and place the rack in the middle position.Prepare the pear and raspberry filling. In a large 9x13-inch baking dish, add the sliced pears, raspberries, ¼ cup of melted unsalted butter, the zest of ½ a lemon, 1 tsp of vanilla extract, and 2 tbsp of white sugar. Mix with your hands.In a large bowl, prepare the dough. Mix the flour, sugar, baking powder, and salt. Pour in the milk, ½ cup of melted unsalted butter, and 2 tsp of vanilla extract. Mix until everything is well combined.Pour the mixture evenly over the fruit. Sprinkle with turbinado sugar (optional).Bake for 50-55 minutes, until the top is golden. Let cool for 15-20 minutes. Serve warm with ice cream.Source: Laura Beaulé (Dash of Honey)
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Pear and Raspberry Filling:
4-5 Pears, sliced (with peel)
1 container (170 g) of raspberries
1/4 cup (60 mL) unsalted butter, melted
2 tablespoons (30 mL) white sugar
1 1/2 tablespoon (22 mL) cornstarch
1 teaspoon (5 mL) vanilla extract
Zest of 1/2 a Lemon
Dough:
1 1/2 cup (375 mL) all-purpose flour
3/4 cup (180 mL) white sugar
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2,5 mL) Salt
1 cup (250 mL) milk
1/2 cup (125 mL) unsalted butter, melted
2 teaspoons (10 mL) vanilla extract
turbinado sugar, for garnish (optional)
To serve :
vanilla ice cream
Pear and Raspberry Cobbler
8
Desserts
0:20
Preparation
0:50
COOKING
1:25
TOTAL TIME
Ingredients
-
Pear and Raspberry Filling:
-
4-5
Pears, sliced (with peel)
-
1 container
(170 g)of raspberries
-
1/4 cup
(60 mL)unsalted butter, melted
-
2 tablespoons
(30 mL)white sugar
-
1 1/2 tablespoon
(22 mL)cornstarch
-
1 teaspoon
(5 mL)vanilla extract
-
Zest of 1/2 a Lemon
-
Dough:
-
1 1/2 cup
(375 mL)all-purpose flour
-
3/4 cup
(180 mL)white sugar
-
2 teaspoons
(10 mL)baking powder
-
1/2 teaspoon
(2,5 mL)Salt
-
1 cup
(250 mL)milk
-
1/2 cup
(125 mL)unsalted butter, melted
-
2 teaspoons
(10 mL)vanilla extract
-
turbinado sugar, for garnish (optional)
-
To serve :
-
vanilla ice cream
Preparation
Preheat the oven to 375°F and place the rack in the middle position.
Prepare the pear and raspberry filling. In a large 9x13-inch baking dish, add the sliced pears, raspberries, ¼ cup of melted unsalted butter, the zest of ½ a lemon, 1 tsp of vanilla extract, and 2 tbsp of white sugar. Mix with your hands.
In a large bowl, prepare the dough. Mix the flour, sugar, baking powder, and salt. Pour in the milk, ½ cup of melted unsalted butter, and 2 tsp of vanilla extract. Mix until everything is well combined.
Pour the mixture evenly over the fruit. Sprinkle with turbinado sugar (optional).
Bake for 50-55 minutes, until the top is golden. Let cool for 15-20 minutes. Serve warm with ice cream.
Source: Laura Beaulé (Dash of Honey)
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
