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cranberry and pear

cranberry and pear


½ cup light brown sugar 

½ tsp ground cardamom 

¼ tsp ground cinnamon 

2 tbsp cornstarch 


4oz (115g) cranberries 

2lb (900g) pears, peeled,   cored, and thinly sliced 

juice of 1⁄2 orange 

whipped cream, to serve 

For the topping 

1 1⁄2 cups all-purpose flour 

1¾ tsp baking powder 

4 tbsp granulated sugar 

6 tbsp unsalted butter,   chilled and diced 

3⁄4 cup heavy cream,   plus extra for brushing 

¼ tsp ground cinnamon

Check also : UPSIDE-DOWN CAKES_ blueberry with crème anglaise


Preheat the oven to 375°F (190C°). Combine the brown sugar, cardamom, cinnamon, cornstarch, and a pinch of salt in a large bowl. Add the cranberries, pears, and orange juice. Mix well, spread the mixture in the ovenproof dish, and set aside. 

For the topping, sift the flour, baking powder,  3 tablespoons of granulated sugar, and a pinch of  salt into a large bowl. Rub in the butter until the mixture resembles bread crumbs. Add the cream and bring the mixture together to form a soft, sticky dough. 

Place 6 heaping tablespoons of the dough over the fruit, leaving space for it to spread. Brush with a little cream. Mix the cinnamon and remaining sugar in a bowl and sprinkle over the dough. 

Bake for 35–40 minutes, until the cobbler is golden and bubbling and an inserted skewer comes out clean. Cover with foil if the topping browns too quickly. Cool for 5 minutes, then serve warm with whipped cream. You can store the cobbler in the fridge for up to 2 days. 

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