The weather as of late thrills me. My turtleneck sweaters have emerged (everyone loves a girl in a tight turtleneck) and the knee high boots are in heavy rotation. I have bid a happy adieu to white wines and have cracked open the Bordeaux. I drifted off to sleep last night with the window open, huddled under my heavy comforter, rubbing my feet together as the rain tickled my window. Even the persistent wetness of my pant cuffs cannot bring me down.
I only wish I could have made this pear and blackberry cobbler this week in the cooler weather. It just was not quite the same in oppressive heat of last week, but I am not complaining. I made this at my friend WiseOne’s house while she prepared a fantastic meal. After weeks of trying to get together with WiseOne and my other friend, Makeout Bandit, we finally (finally, finally) scheduled a dinner party. My free labor was employed and this desert was the outcome. It is everything you could really want in a cobbler; sweet but not cloying, warm and homey. I also love how the fruit is dumped on top of the batter; this is virtually idiot proof. WiseOne found the recipe; a few tweaks were made but this was an excellent choice on her part.
A note on the photo: This is what happens when three girls plow through three bottles of wine. At the time we considered ourselves ourselves photographic visionaries; I now see it as a bit of a cluttered mess. I adore this photo and it’s forced autumnal theme.
Pear Blackberry Cobbler
Adapted from Bon Appetit
3 cups frozen blackberries (about 15 ounces; do not thaw)
1 1/2 large pears, halved, cored, thinly sliced (about 2 cups)
2/3 cup plus 3/4 cup sugar
3 tablespoons dry red wine
2 teaspoons finely grated lemon peel
1/2 teaspoon ground cinnamon plus additional for sprinkling
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon almond extract
Shake of cinnamon
Vanilla ice cream (optional, but awesome)
Preheat oven to 350°F. Butter 2 1/2- quart baking dish with 2-inch-high sides. Gently toss berries, pears, 2/3 cup sugar, wine, peel, and 1/2 teaspoon cinnamon in medium bowl.
Whisk flour, baking powder, salt, and remaining 3/4 cup sugar in another medium bowl. Add milk, melted butter, almond extract and cinnamon; whisk until blended. Spread batter in prepared dish. Place berry-pear mixture atop batter (do not stir). Sprinkle with additional cinnamon.
Bake cobbler until crust is set in center and brown at edges, about 1 hour. Cool 30 minutes. Dust with powdered sugar; serve warm with ice cream, if desired.