Peach, Berry and Pear Cobbler

Peach, Berry and Pear Cobbler

Cobbler is a popular dessert in America. This is made by baking fruit and a scone-type dough together. It's so easy. It really helps when you need to make dessert for a large amount of people. The top is made of fluffy scones and the bottom is filled with thick, soft, boiled fruit. Enjoy it with cold ice cream or whipped cream!

Ingredients: 8 servings (25 x 23 cm baking pan)

Yellow peaches
European pears
about 200 g
15 large
1/4 cup
Brown sugar
2 tablespoons
Cinnamon (optional)
1/2 teaspoon
Cake flour
225 g
Granulated sugar
200 g and 2 tablespoons
Baking powder
1 tablespoon
1/2 teaspoon
Unsalted butter
100 g
Heavy cream
160 ml and 3 tablespoons to finish


1. Sift the flour well.
2. Cut the unsalted butter into small cubes and chill in the refrigerator.
3. If possible, I recommend using aluminum-free baking powder.
4. Cut the peaches and pears into bite-sized pieces. Wash the strawberries and cut into halves or quarters. Place into a large bowl. Add the cornstarch, brown sugar, and cinnamon, and mix everything together. Transfer to a baking dish.
5. Place the flour, 200 g of granulated sugar, baking powder, and salt into a bowl. Mix together. Add the chilled cubes of butter.
6. Add the butter and use a fork or a pastry cutter to coarsely break up the butter while mixing with the flour until it forms pea-sized crumbs.
7. Combine the heavy cream and egg into a bowl. Gradually add the powdered ingredients from Step 6 and mix until it lumps together.
8. Once combined, place on a flour-coated counter. Divide the dough into 8-12 even pieces and form into balls.
9. Flatten the balls slightly and place on top of the fruit from Step 4. Arrange neatly. Coat the tops with heavy cream and sprinkle with 2 tablespoons of granulated sugar.
10. Bake for 45-55 minutes in an oven preheated to 180°C until deliciously browned. Place parchment paper on the bottom rack of the oven to catch any juice that may spill out from the fruit.
11. Let sit for 1 hour and then enjoy. Portion it on your serving plates, and enjoy with ice cream, heavy cream, or your favorite toppings.

Story Behind this Recipe

This is my own version of a recipe I found on an American cooking site.