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

Filling:

  • 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

Topping:

  • 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.

Cut the pear slices in half.  Set aside.

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.