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A Weekday Menu Recipe

Pear and Blueberry Cobbler  Veg  HT DP 30mins

Serves 4    Hot  Vegetarian   Fruit  Spices  Desserts  Puddings  


450g/1lb Pears,  peeled, cored and thickly sliced

100g/4oz Fresh or Frozen Blueberries

The Finely grated zest and juice of 1 Orange

2 tbsp Sugar

teasp Ground Cinnamon

For the topping

225g/8oz Self Raising Flour

50g/2oz Butter

25g/1oz Caster Sugar

Approx 150ml/5fl.oz. Milk




1. Preheat the oven to 200C, 400FF, Gas mark 6 and lightly grease an ovenproof pie dish.


2. Cut the pears into large chunks. Place in a saucepan with the blueberries and about 2 tablespoons of water. Stir in half the sugar and and the allspice and cook over a medium heat for  5  minutes, stirring from time to time.


3. Meanwhile, place the flour in a large mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs, then stir in the caster sugar.


4. Gradually add the milk and mix to form a soft dough. Roll out on a floured work surface  to  approx 12mm/1cm think then cut out circles using a  5cm/2-inth cutter.


5. Transfer the fruit and juices to the prepared ovenproof dish and  place the dough circles around the edge, overlapping, leaving the centre of the pie uncovered.


5. Brush the pastry discs with a little extra milk then bake for  15 minutes until the pastry is golden. Serve with custard.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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