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Raspberry Pear Cobbler's picture
For pastry crust
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Butter flavored vegetable shortening 1⁄4 Cup (4 tbs)
  Cold water 3 1⁄2 Tablespoon
For filling
  Firm ripe pears 4 Medium, peeled and sliced to make 4 cups
  Sugar 3⁄4 Cup (12 tbs)
  All purpose flour 2 Tablespoon
  Raspberries 1 1⁄2 Cup (24 tbs), thawed (fresh or frozen loose pack)
  Unsalted butter 1⁄4 Cup (4 tbs), chopped (1/2 stick)

Preheat the oven to 425°F.
For the pastry crust.
In a bowl, stir together the flour and salt.
Cut in the shortening using a pastry blender until mixture resembles coarse meal.
Sprinkle cold water, 1 tablespoon at a time, over the mixture, sth-ring it in until the dough holds together.
Shape into a ball and flatten.
Place the dough on a lightly floured surface and roll to a 16 x 12-inch rectangle.
Carefully transfer dough to an 11 x 7-inch baking dish, allowing the dough to overlap the edges of the dish.
For the filling.
In a medium bowl, toss together the sliced pears, sugar, and flour.
Turn the sliced pears into the baking dish and sprinkle the raspberries over.
Dot with the butter.
Turn the edges of the dough over the filling.
Bake until the crust is golden brown and the filling is bubbly, about 45 to 50 minutes.
Serve warm or cool.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2532 Calories from Fat 886

% Daily Value*

Total Fat 101 g154.9%

Saturated Fat 42 g210.1%

Trans Fat 6.7 g

Cholesterol 121 mg40.3%

Sodium 991.8 mg41.3%

Total Carbohydrates 405 g135.1%

Dietary Fiber 41 g164%

Sugars 230.1 g

Protein 22 g43.8%

Vitamin A 32.9% Vitamin C 148.9%

Calcium 16.2% Iron 55.8%

*Based on a 2000 Calorie diet


Raspberry Pear Cobbler Recipe