Jean Carnahan’s Pear-Blackberry Cobbler

Submitted by: JEAN CARNAHAN, former First Lady of Missouri, U.S. Senator, and author

Their Food Story:

Recently my son Tom dropped by my condo with a warm gift—a good-size helping of his wife Lisa’s Pear-Blackberry Cobbler.  I sat down and ate half of it right away. It made my day! The recipe she said, comes from her 2002 William Sonoma Dessert Cookbook (found online here).

This is one of those flexible, “knock-your-socks-off” recipes, that’s downright seductive. While the original version calls for all blackberries, Lisa had some softening pears that my son Russ had brought her from a neighbor’s tree.  She used 4 soft pears and a carton of blackberries, a splendid alliance of flavors.

Instead of using only blackberries, try mixing in some raspberries and blueberries as well. Or replace the blackberries with sliced peaches or nectarines and a handful of dried sour cherries or cranberries. A combination of 3 or 4 plum varieties, all pitted and quartered, is also wonderful. If you like, add a pinch of freshly grated nutmeg or a dash of vanilla or almond extract to the fruit. Or sprinkle a small handful of sliced almonds or chopped pecans over the topping before baking. 

My daughter-in law Lisa used ripe pears and blackberries.

This recipe and story can also be found on Jean Carnahan’s Good Food St. Louis blog.

Pear-Blackberry Cobbler

Serves 8-10

Ingredients:

For the filling: 

·       One carton of blackberries and four ripe pears

·       1/3 cup sugar

·       1 tablespoon all-purpose flour

·       1 teaspoon finely grated lemon zest

·       Pinch of salt

For the topping: 

·       1 1/4 cups all-purpose flour

·       1/3 cup sugar

·       2 teaspoons baking powder

·       1/2 tsp. ground cinnamon

·       1/4 tsp. salt

·       1 egg

·       1/2 cup buttermilk

·       6 tablespoons. (3/4 stick) unsalted butter, melted and 
  cooled

·       1/2 teaspoon. vanilla extract

Instructions:

Preheat an oven to 375ºF. Lightly grease a 2-quart baking dish. 

To make the filling, in a bowl, gently toss the berries with the sugar, flour, lemon zest and salt until blended. Pour into the prepared baking dish. 

To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough. 

Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature.