Cobblers were created when the English settlers in their American colonies were not able to bake their traditional desserts for lack of suitable ingredients. As a French settler, in my humble American colony, often struggling to find my French go-to ingredients, I felt quite entitled to bake a cobbler for our Thanksgiving dinner.
- Butter : 85 g plus 45g ( take it out of the fridge in advance to let it soften )
- 4 ripe Bartlett or Anjou pears – I buy them 3 to 4 days before baking the cobbler to let them ripen.
- 1 1/2 cup cranberries ( fresh is better but frozen will do as well )
- Sugar : 3/4 cup plus 1/4 cup
- 1/2 tsp ground cinnamon ( optional & can be replaced by a vanilla pod )
- 1 cut all-purpose flour
- 1 1/2 tsp baking powder
- a pick of salt
- 1/2 cup heavy cream ( I used creme fraiche )
- 1/4 cup cornstarch
- Heat oven to 375 degrees F (190 degrees C).
- Prepare the fruits : In a large skillet melt 85g of butter, stir in pears ( peeled and diced ) and cranberries ( washed ). Add 3/4 cup of sugar and the cinnamon, or the vanilla pod. Cook until the pears begin to soften. Set aside to cool.
- Prepare the dough : In a bowl mix the flour, baking powder, salt and remaining 1/4 cup of sugar. If you’re using a food processor, pulse in the 45g of butter. Otherwise by hand add it to the mix while rubbing your fingers to create small crumbs. Stir in the heavy cream.
- In a large bowl toss the fruits and mix with the cornstarch. Line the bottom of your baking dish with this mix. With your hands apply the dough, forming little crumbs over the fruits.
- Bake for 40 to 50 minutes until the crumbs are golden.
I find it best served lukewarm, and with vanilla custard.
I also gave a go to another cobbler recipe a while back, using milk instead of heavy cream, which makes it more of a remote cousin of a clafoutis. You can find it here.
Recipe for the little chocolate cakes on the picture can be found here.
And if you’re baking with your toddler …
- Have him/her clean the cranberries in a sieve
- Have her pick which pears to slice
- Set aside a bit of dough he/she can knead