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This Pear, Berry and Chocolate Cobbler is one of the tastiest desserts I've ever made. Tart, sweet, fruit filled and peppered with chocolate chunks, it's also super simple to make!
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Pear, Berry and Chocolate Cobbler

This Pear, Berry and Chocolate Cobbler is one of the tastiest desserts I've ever made. Tart, sweet, fruit filled and peppered with chocolate chunks, it's also super simple to make!
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Author Annie N

Ingredients

  • FOR THE FRUIT FILLING:
  • 2 1/2 cups (425g) frozen mixed berries, thawed
  • 2 large pears, peeled, cored and chopped into small chunks
  • 2 tbsp plain/all-purpose flour
  • 1 cup (200g) caster sugar
  • FOR THE COBBLER TOPPING:
  • 1 cup (140g) plain/all-purpose flour
  • 1/2 cup (100g) light brown sugar
  • 1 tsp baking powder
  • 1/2 stick (56g) unsalted butter, cold and cubed
  • 1/2 cup (87g) milk chocolate chunks, I used dairy free
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 tbsp double cream, I used Elmlea dairy free (SEE NOTE)

Instructions

  • Preheat the oven to 180C/350F and spray an 8x8 inch square pan. Leave to one side.
  • Drain your thawed frozen mixed berries and place into a medium sized bowl. Add in your peeled, cored and chopped pears, 2tbsp of plain flour and 1 cup of caster sugar. Mix until all the fruit is coated in sugar. Leave to one side while you make the topping.
  • Place the flour, sugar, baking powder and butter into a medium sized bowl and cut the butter into the flour with a pastry cutter. Alternatively, you can rub together with your fingers. You're looking for a coarse breadcrumb like consistency.
  • Add in the chocolate chips and stir to disperse. Then add in the egg, vanilla and 3tbsp of cream. Mix together until a thick batter forms. If you want to make a more dough like cobbler topping, see note below.
  • Tip the fruit mixture into your prepared baking dish and then drop spoonfuls of batter on top of the fruit. It's totally find if the fruit isn't entirely covered, the fruit is meant to peek through. Plus the batter will spread a bit.
  • Place in the oven for 30 mins at 180C/350F, then turn the oven down to 160C/325F and bake for a further 8-12 minutes until the top is golden, the fruit is bubbling and an inserted skewer comes out without wet batter on.
  • Leave to cool in the pan for at least 20 minutes before serving. Pear, Berry and Chocolate Cobbler is delicious warm from the oven or at room temperature. You can also reheat. Serve with ice cream or custard.
  • Keep the Pear, Berry and Chocolate Cobbler covered in the fridge for 3 days. Bring to room temperature before serving, or reheat in the microwave for 30-60 seconds.

Notes

NOTE 1: I used 3tbsp of double cream to get a thick, cake batter like consistency. I then spooned it onto my fruit. This is one way of making a cobbler. The other way is to have a thicker dough like topping and use a cookie scoop to place balls of dough onto the fruit. To do it this way, add 1tbsp of cream, bring together and add 1 more tbsp if required. 1tbsp should be enough though.
NOTE 2: You can use normal dairy chocolate and dairy double cream for this. I just can't as I'm allergic. I've made this with dairy in the past and it works exactly the same.