Gingery pear, apple and pecan cobbler

Name: Gingery pear, apple and pecan cobbler
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 350 g pears (about 2), cored and cut into wedges; 300 g red-skinned apples, cored and cut into wedges; 3 balls stem ginger in syrup, drained and fnely chopped, plus some syrup for brushing; 1 unwaxed lemon, zest and juice; 125 g dark brown muscovado sugar; 200 g unsalted butter, cubed and chilled; 250 g self-raising four; ½ tsp ground ginger; 75 g pecans, toasted and roughly chopped; 1 small egg, beaten; vanilla ice cream or cream, to serve

The warmth of ginger is an absolute winner paired with the first of the season’s apples and pears. Swap in any other nuts you have to hand

5 out of 5 stars(1) Rate this recipe

Serves6
CourseDessert
Prepare25 mins
Cook45 mins
Total time1 hr 10 mins

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Ingredients

350g pears (about 2), cored and cut into wedges
300g red-skinned apples, cored and cut into wedges
3 balls stem ginger in syrup, drained and fnely chopped, plus some syrup for brushing
1 unwaxed lemon, zest and juice
125g dark brown muscovado sugar
200g unsalted butter, cubed and chilled
250g self-raising four
½ tsp ground ginger
75g pecans, toasted and roughly chopped
1 small egg, beaten
vanilla ice cream or cream, to serve

Method

Preheat the oven to 190ºC, gas mark 5. In a baking dish (roughly 1.5 litres), mix the pears, apples, stem ginger, lemon zest and juice, 75g sugar and a pinch of salt. Dot over 75g butter, then bake for 15 minutes. Meanwhile, combine the four and a pinch of salt in a large bowl, add the remaining 125g butter and use your fingertips to rub it in until the mixture resembles fine breadcrumbs. Stir in the remaining 50g sugar along with the ground ginger and pecans. Add 4-5 tbsp cold water and, using your hands, bring together into a dough.
Form the dough into 8 rough balls. Flatten each ball slightly, then sit them on top of the dish of fruit, leaving a little space between each (they will spread quite a bit as they cook). Brush the dough with beaten egg and return the dish to the oven for 25-30 minutes, until the topping is golden and puffed up and the fruit is bubbling. Brush over a little of the ginger syrup from the jar and bake for a final 3 minutes. Serve with vanilla ice cream or cream.

Cook’s tip

Prefer crumble? Don't add water to the topping, scatter the crumbs over the fruit (no need for egg). Drizzle over the ginger syrup before the last 3 minutes of baking.