CookEat Recipe
Pear and Peach Cobbler with Lime Yogurt
Juicy pear and peach beneath a golden, tender cobbler topping, served with cool lime yogurt. Makes six spooned portions.
Method
Steps
Step 1
Plan for 30 minutes preparation, 45–50 minutes baking and 20 minutes cooling. Heat the oven to 190°C conventional / 170°C fan. Use a 23 cm ovenproof skillet or a shallow round dish at least 5 cm deep; set it on a tray.
Step 2
Peel and core the pears, weighing 350 g flesh. Stone the peaches and weigh 250 g flesh. Cut into 1 cm slices. Prepare 2 g lime zest and 18 g strained juice. Toss fruit with 20 g flour, 30 g brown sugar and 12 g lime juice directly in the dish.
Step 3
Combine the remaining 180 g flour with baking powder and 60 g brown sugar. Rub in the cold diced butter until coarse crumbs form. Beat the 50 g egg without shell with the milk, then stir into the flour mixture to make a soft spoonable dough.
Step 4
Spoon the dough in small mounds over the fruit, leaving narrow gaps. Sprinkle with the remaining 10 g brown sugar. Bake for 45–50 minutes until the topping is golden and its centre contains no wet dough when tested with a skewer; the fruit juices should bubble in the centre.
Step 5
If the top browns too quickly, cover it loosely with foil and continue baking in 5-minute intervals. Stir the yogurt with the lime zest and remaining 6 g juice; refrigerate while the cobbler finishes cooking.
Step 6
Stand the cobbler for 20 minutes, then spoon out six portions and divide the lime yogurt among them. Serve from the dish; the fruit layer is meant to remain soft.
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