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Teacup pear and blueberry cobblers

Dessert done right. - by that's life!
  • 18 May 2018
Teacup pear and blueberry cobblers
Prep: 15 Minutes - Cook: 20 Minutes - Serves 6
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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

  1. 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.

  2. 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.

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

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

  5. Serve hot cobblers with vanilla pouring custard if desired.

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