Pear Cobbler with Blueberries
10 servings
130 minutes
Pear cobbler with blueberries is a delicate and aromatic dessert rooted in American culinary traditions. Its history dates back to colonial times when settlers adapted European pies to available ingredients and primitive ovens. In this recipe, sweet pears and tart blueberries create an amazingly harmonious flavor combination: the fruit's juiciness is enriched with spicy notes of nutmeg, while the crispy cookie with a caramelized crust adds textural contrast. This dessert not only pleases the eye and palate but is also perfect for cozy evenings. Served warm with a scoop of vanilla ice cream, it turns an ordinary meal into a true celebration.
1
Mix all the flour, baking powder, 50 grams of sugar, and half a teaspoon of salt, add the butter cubes (90 g), and turn into a coarse crumb. Mix in the cream, shape into a 20 cm long sausage, and cut into eight pieces, each 2.5 cm thick.
- Wheat flour: 150 g
- Cornmeal: 100 g
- Baking powder (raising agent): 2 teaspoons
- Sugar: 85 g
- Coarse sea salt: 1.5 teaspoon
- Butter: 175 g
- Heavy cream 35% fat: 150 ml
2
Sprinkle the remaining sugar on a plate, melt 45 grams of butter. Dip the dough slices on one flat side in butter and sugar, place them sugar side up, cover, and put in the refrigerator.
- Sugar: 85 g
- Butter: 175 g
3
Peel the pears (ripe but firm), cut into cubes, mix with juices, starch, remaining salt, and nutmeg, let sit for ten minutes, stirring a couple of times.
- Pears: 2.7 kg
- Apple juice: 230 ml
- Lemon juice: 60 ml
- Cornstarch: 3 tablespoons
- Coarse sea salt: 1.5 teaspoon
- Nutmeg: 0.5 teaspoon
4
Place the pears in a dish, top with 30 grams of butter cut into pieces, cover with foil, and put in a preheated oven at 190 degrees for fifty minutes.
- Butter: 175 g
5
Pour blueberries into the dish, place cookies on top, and bake for another forty minutes. Serve the cobbler warm with vanilla ice cream.
- Dried blueberries: 250 g