Name: Teacup pear and blueberry cobblers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 825g can pear halves in juice, drained; 1 tsp ground cinnamon; 1 cup frozen blueberries; 1 tblsp white sugar; TOPPING; 1 cup plain flour; ½ tsp baking powder; ⅓ cup white sugar; 75g cold unsalted butter, finely chopped; 1 egg, lightly beaten; 2 tblsps milk

Teacup pear and blueberry cobblers

Dessert done right.

Serves 6

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Peachy: For a change, you can replace pears with canned apples or peach slices. Or serve dessert with thick vanilla yoghurt.

Ingredients

825g can pear halves in juice, drained

1 tsp ground cinnamon

1 cup frozen blueberries

1 tblsp white sugar

TOPPING

1 cup plain flour

½ tsp baking powder

⅓ cup white sugar

75g cold unsalted butter, finely chopped

1 egg, lightly beaten

2 tblsps milk

Method

Cut pears into 1cm-thick wedges. Combine pears and cinnamon in a bowl. Divide among six oven-proof teacups (200ml-cup capacity). Divide blueberries over top. Place on an oven tray.

To make topping, sift flour and baking powder into a bowl. Stir in sugar. Add butter and, using your fingertips, rub into the flour until the mixture resembles coarse breadcrumbs. Add the egg and milk. Stir to form a sticky dough.

Tear dough into small pieces and place on top of fruit mixture. Sprinkle with sugar.

Cook in a hot oven (200°C) for about 15 to 20 minutes, or until tops are golden.

Serve hot cobblers with vanilla pouring custard if desired.

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