There’s nothing quite like a good cobbler. You can make them any season, using whatever fruits are readily available. I love mixing strawberries, blueberries and raspberries in the summertime. In our house, fall cobbler is almost always apples and whatever fruit I have on hand, and winter cobbler is pears. It only takes a few minutes to throw together yet always turns out something warm and comforting. And I’ve always loved the contrast of textures between the warm, soft fruit and crunchy topping.
Here’s a cobbler recipe using pears with blackberries and a crunchy almond granola topping. Serve with a scoop of creamy vanilla ice cream or freshly whipped cream!
Blackberry Pear Cobbler with Almond Granola Topping
- Vegetable oil for the baking dish
- 2 cups old-fashioned oats
- 1 cup natural sliced almonds
- ½ cup honey, such as orange blossom
- 2 Tbsp. light brown sugar
- 2 Tbsp. melted unsalted butter
- ½ tsp. ground cinnamon
- 8 firm-ripe Bartlett pears, (about 4 lb.), peeled, cored and cut into 1 in.
- ½ cup packed light brown sugar
- 2 Tbsp. unsalted butter, cut up, plus more for the baking dish
- 1 Tbsp. cornstarch
- 4 pkg. blackberries (I like to use Driscoll’s)
Preheat Oven to 350ºF. Lightly oil a 12 by 19 inch baking dish.
Mix the oats and almonds together in the baking dish. Whisk the honey,
brown sugar, butter and cinnamon together in a small bowl. Pour over the
oat mixture and mix well. Bake, stirring every 10 minutes, until deep golden
brown and fragrant (about 30 minutes). Transfer to a bowl and let cool. The
topping will be crisp when cooled. (The topping can be stored at room
temperature in a covered container for up to 3 days.)
Lightly butter the same baking dish. Toss the pears, brown sugar, butter and
cinnamon in a large bowl. Transfer to the baking pan. Bake, stirring
occasionally, until the pears are juicy (about 30 minutes).
Dissolve the cornstarch and 2 tablespoons of water in a large bowl. Add the
berries and toss gently to coat. Remove the baking dish from the oven. Add
the berries and dissolved cornstarch and mix gently. Return to the oven and
continue baking until the blackberries are warm and softened (about 20
minutes). Sprinkle with granola topping and bake for 5 minutes to heat the