Pear and prune cobbler recipe


Sweet and sticky with a hit of fiery ginger, this is just the ticket for chillier days, doused in a healthy amount of cream.


  Metric  Cups  Imperial 

  • 3 x 411g/14.5oz tins pears in juice, drained and cut into quarters
  • 1 x 290g/10.2oz tin prunes in juice (not drained)
  • 6 pieces stem ginger in syrup, finely chopped
  • 1 lemon (juice only)
  • 100 g soft brown sugar
  • 125 g slightly salted cold butter, cut into small cubes
  • 250 g self-raising flour
  • 50 g almonds (or pecans or hazelnuts), roughly chopped
  • 6 portions of cream or ice cream, to serve


  • Cuisine: American
  • Recipe Type: Cobbler
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 6


  1. Preheat the oven to 170°C/338°F/gas mark 5.
  2. In a baking dish (roughly 1.5 litres/2.6 pints in capacity) mix the pears, prunes (and their juice), stem ginger, lemon juice and 50g/1.7oz of the sugar. Bake in the oven for 10 minutes.
  3. Meanwhile, to make the topping, in a large bowl, rub the butter into the flour until it resembles fine breadcrumbs.
  4. Stir in the remaining sugar and the nuts.
  5. Add 2–3 tablespoons cold water and using your hands bring together into a dough.
  6. Remove the fruit from the oven. Using your hands, roll the dough into small balls, then sit them on top of the fruit, leaving space in between each ball.
  7. Return to the oven for 25–30 minutes until the topping is golden and puffed up and the fruit below is bubbling.
  8. Tuck in straight away with scoops of ice cream or plenty of cream
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