Pear and Blueberry Cobbler
Veg HT DP
Fruit Spices Desserts Puddings
peeled, cored and thickly sliced
100g/4oz Fresh or
The Finely grated
zest and juice of 1 Orange
2 tbsp Sugar
½ teasp Ground
For the topping
1. Preheat the oven to 200C, 400FF, Gas mark 6
and lightly grease an ovenproof pie
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
heat for 5 minutes, stirring from time to time.
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
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.
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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