Gingered cranberry and pear cobbler - recipe

Gingered cranberry and pear cobbler

  • Prepare

  • Serves
    6

  • Cook

  • Skill
    Easy

4.6

Ingredients

For the filling

For the cobblers

Find similar in:

Recipe , Pear , Cranberry , Ginger , Cobbler
  1. 1

    Combine the apple and lemon juice in a large bowl. Toss the pears in the juice.

    For this step you'll need:

    • 150ml Apple juice
    • 2 tbsp Lemon juice
    • 8 Pear(s) slightly under ripe, peeled, cored, quartered
  2. 2

    Whisk the light muscovado sugar, cornflour, lemon zest and ginger in a bowl. Drain the liquid from the pears into the mixture and stir until well blended.

    For this step you'll need:

    • 50g Unrefined light muscovado sugar
    • 1 tbsp Cornflour
    • 2 tbsp Lemon zest
    • 1 tbsp Stem ginger finerly chopped
  3. 3

    Heat the mixture in a saucepan over medium heat, stirring, just until it begins to boil (2-3 mins). Stir in the pears and cranberries and cook, stirring, on a gentle simmer for about 5 mins until the cranberries have softened. Stir in the vanilla extract.

    For this step you'll need:

    • 150g Cranberries
    • 1 tbsp Vanilla extract
  4. 4

    Spread the fruit in an even layer in the dish.

  5. 5

    Preheat the oven to 200°C (180°C, gas mark 6) Place the flour, salt, baking powder, caster sugar and butter in the food processor and pulse on a medium speed until a crumb mixture is formed. Stir in the sour cream to make a soft dough. Scoop spoonful’s of dough evenly over the fruit then sprinkle with demerara sugar.

    For this step you'll need:

    • 150g Plain white flour
    • pinch Salt
    • 2 tbsp Baking powder
    • 1 tbsp Unrefined golden caster sugar
    • 225g Butter (unsalted)
    • 125g Sour cream
  6. 6

    Place in the oven and bake for 30 mins until golden brown. Let it cool for at least 15 minutes before serving.

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