What makes a cobbler not a pie? It has a dough top, not a pastry case. You can raid your pantry for most of the ingredients you’ll need for this winter-warming dessert.
P.S. you can swap the pears for Smitten apples.
Ingredients
Method
Preheat oven to 120°C fan-forced (140°C conventional).
Place pear quarters in a single layer in a large roasting pan. Top with raspberries and vanilla. Sprinkle with caster sugar. Bake for 1 hour, turning pears halfway during cooking, until pear is just tender.
Increase oven to 160°C fan-forced (180°C conventional). Bake for a further 15 minutes, or until liquid in pan has thickened slightly.
Meanwhile, to make topping, combine flour, brown sugar, mixed spice and ginger in a large bowl. Make a well in the centre and add butter, milk and egg. Mix well to form a firm, sticky dough.
Discard vanilla bean from pan. Transfer pear mixture to a 5cm-deep, 22cm-round baking dish. Drop level tablespoons of dough over the pear mixture, leaving space between to allow room for spreading. Bake for 25-30 minutes, or until golden and puffed. Stand for 5 minutes.
Dust cobbler with icing sugar mixture and drizzle with cream. Serve.
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