It’s almost time for fresh blackberries and I wanted to use a bag of frozen blackberries before the farm markets open. I needed 4 cups of fruit and only had 2-1/2 cups in the bag of berries, so I used a can of drained pear slices, which made the measurement exactly right. Fresh blackberries can also be used but if you are substituting fresh pears, saute them first in a little butter until fork tender so they will be done within the 30-minute baking time.
BLACKBERRY PEAR COBBLER
- ¾ cup granulated sugar
- 1 Tblsp. cornstarch
- 1 cup boiling water
- 15 oz. can sliced pears in juice, drained (about 1-½ cups)
- 12 oz. bag of frozen blackberries, thawed, with juice – about 2-½ cups
- 1 Tblsp. butter
- ¼ tsp. nutmeg
- ¼ tsp. ground ginger
- 1 cup all-purpose flour
- 1 Tblsp. granulated sugar
- 1-½ tsp. baking powder
- ½ tsp. salt
- ¼ cup shortening
- ½ cup milk
Preheat oven to 400 degrees F
Have a 9×9 inch baking pan/dish at hand
To make filling:
Drain the pears – I like to save the juice in a jar in the freezer to substitute for a cup of cold water when making Jello. A mixture of different juices makes it really flavorful.
In a medium saucepan, cook the sugar, cornstarch and boiling water over medium heat until mixture begins to boil; continue stirring and cooking for another minute. Remove from heat and add blackberries and pears. Stir in butter and spices and pour into a 9×9 baking pan/dish. Set aside.
To make topping:
In a medium bowl, combine the flour, sugar, baking powder and salt. Cut in the shortening with your fingertips. Stir in the milk to make a soft dough.
Drop the soft dough by spoonful onto the hot filling.
Bake @ 400 degrees F for 30 minutes. Place pan on a wire rack to cool.
Good warm or at room temperature. Delicious plain or with a scoop of vanilla ice cream.