• 825g can pear halves in juice, drained
• 1 tsp ground cinnamon
• 1 cup frozen blueberries
• 1 tblsp white sugar
• 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
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.