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!
Hi guys, how is your week going? I’m so glad I’m feeling better this week and have managed to get back to work. I’m trying to learn to not be so hard on myself and not push myself. If I’m ill, I’m ill. There’s no point pushing myself until I feel even worse!
Anyway, today I’m excited to share with you this Pear, Berry and Chocolate Cobbler. It’s utterly divine!! One of the best things I’ve ever made or eaten! I used frozen mixed berries, which I thawed, some pears I had left over and some dairy free chocolate in my cobbler batter.
There are a few different ways to make a cobbler. Some people prefer to make it with a batter, that spreads and bakes on top of the fruit. Some people prefer a thicker mixture, that you shape into balls and bake on the top. It’s completely up to you and I’ve shared both ways in the recipe.
There’s something so comforting and homely about a cobbler and this Pear, Berry and Chocolate Cobbler is no different. With the world in disarray, sometimes you need some home comforts and I’m here to serve them up to you!
How are you all doing being locked down again? I’m getting pretty fed up seeing people who have ignored the rules all along now moaning about stuff. Equally, it’s frustrating being someone who has followed the rules from the beginning and we’re still stuck in this cycle of tiers and lockdowns because of selfish people who don’t think of anyone, but themselves and won’t just stay the F home.
There’s also those who refuse to take any responsibility for their actions and just blame others instead. No, you decide to flout the rules, that’s on you. It’s nobody else’s fault. I also find it incredibly worrying that people with large followings are encouraging others to not follow the rules.
The longer people don’t do as they’re told, the longer this goes on. The beaches will still be there after this, your loved ones might not be.
Anyway, those are my thoughts. So many people I’ve spoken to think and feel the same. I have an inbox full of people saying the same on my Instagram. But still, what can we do but follow the rules and wait it out. This too shall pass.
LET’S TALK ABOUT HOW TO MAKE THIS PEAR, BERRY AND CHOCOLATE COBBLER…
This recipe is really simple to make and doesn’t take too many hard to find ingredients. I always have a bag of frozen berries in the freezer, so this was the perfect way to use some of them!
You can leave the pears out if you can’t get any or don’t have any. It will still taste divine. The cobbler batter is very simple to make and requires no special equipment. Just a few bowls and spoons!
To begin with I thawed out 2 1/2 cups of frozen mixed berries. I then drained them and placed them in a medium sized bowl. It’s important you drain them because we’re going to add sugar which will create a glossy sauce. If you don’t drain them, you will end up with soup!
Next I peeled, cored and chopped two large pears and added them to the bowl of berries. Add in some flour and sugar, stir and leave to one side.
Now, for the chocolate chip cobbler batter. I cut the butter into sugar, flour and baking powder. I added in some dairy free chocolate chunks, one egg, 1tsp vanilla and 3tbsp of dairy free double cream.
This is the stage where you can decide whether to make a stiffer mixture and use a cookie scoop to place the cobbler mixture, or have a consistency more akin to a thick cake batter and drop it onto the fruit. I decided to go with the cake batter thickness, but I’ve used this base cobbler many times in the past both ways.
Bake for 30-35 minutes until golden and the fruit is bubbling and there you have it. One seriously delicious Pear, Berry and Chocolate Cobbler!
Like this recipe? Here are some others you may like!
- Strawberry and Rhubarb Cobbler
- Pumpkin Apple Cobbler
- Chocolate Mixed Berry Cobbler
- Strawberry Shortcake Cobbler
Pear, Berry and Chocolate Cobbler
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 8×8 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
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
