Pear & Rhubarb Cobbler
Prep 0:25Bake 0:45Makes about 8-10
Dating back to the early British settlers of North America, cobblers are based on seasonal fruits and topped with a wet, scone-like mixture. The result is a simple pie of sorts with the topping resembling cobblestones – thought to be the reason for this homely dessert's name.
- Melted butter, to grease
- 800g (about 5 small) firm ripe pears (such as Williams or Packhams), peeled, cored and cut into eighths
- 1 bunch rhubarb, trimmed and cut into 5cm lengths (you should have about 500g trimmed rhubarb)
- 135g (⅔ cup, firmly packed) brown sugar
- 2 teaspoon natural vanilla extract or essence
- 1½ teaspoon ground cinnamon
- Vanilla ice cream or cream, to serve
- 225g (1½ cups) self-raising flour
- Pinch of salt
- 125g chilled butter, cubed
- 75g (⅓ cup) raw sugar sugar, plus 1 tbsp extra for sprinkling
- 125ml (½ cup) buttermilk, plus extra to glaze
- Preheat the oven to 190°C. Lightly grease a 1.5 litre (6 cup) ovenproof dish with the melted butter.
- Peel, quarter and core the pears. Cut each quarter in half lengthwise and place in a large bowl. Add the rhubarb, sugar, vanilla and cinnamon and toss gently to combine evenly. Transfer to a.
- To make the Cobbler Topping, sift the flour and salt together into a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the sugar and make a well in the centre.
- Add the buttermilk to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps. Use lightly floured hands to bring the dough together – it will be a sticky dough. Use lightly floured hands to roll into 2 cm balls (or should they be larger) and place randomly over the top of the fruit.
- Use a pastry brush to lightly brush the top of the cobbler mixture with the extra buttermilk and then sprinkle with the extra raw sugar.
- Bake in preheated oven for 40–45 minutes or until golden brown and the Cobbler Topping is cooked through and the fruit is tender when tested with a skewer. If browning too quickly cover the top with a piece of foil towards the end of baking. Serve warm with ice cream or cream.
- The pears can be replaced by apples in this recipe. Cut them into thin wedges before combining them with the rhubarb, sugar, vanilla and cinnamon.
This recipe is from Anneka's SBS Food online column, Bakeproof: Scones.
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Photography by Alan Benson.