If you HAD to choose. Crumbly topping, or bubbly fruit?
You HAVE to choose!
It’s a no brainer for me. Crumbly topping all day eeeeeeer day. I could eat that stuff for breakfast, lunch, and dinner, and I do. And the combination of the two? Explosion in your mouth, the perfect combination of sweet and tart. Add a little vanilla ice cream, and it’s a serious triple threat.
The cool thing about cobblers is that you can mix and match any kind of fruit you like. Choose your favorite or whatever is in season. I love the taste and color combination of pears and blueberries, and after many many many many many sooooo many tries to get the perfect crumble topping I’ve finally nailed it.
Another perk? Assemble them ahead of time, pop ’em in the fridge and bake them off just before serving. You can easily make this in one big dish, but I love the individual servings. Feels special. Also, it’s built in portion control, so unless you’re an animal you’re most likely not gonna go digging into your friends’ individual cobbler once you’ve devoured your own.
Although, I’d love to see someone try.
Honestly, I can’t even imagine my reaction if someone tried to reach their spoon into MY individual cobbler. MY COBBLER!
War.
Oh, and if that someone went for my crumbly topping? Don’t even. I’m mad just thinking about it.
- 2 cups fresh blueberries
- 2 cups peeled and chopped fresh pears
- 1 tablespoon sugar
- 2 tablespoons fresh squeezed lemon juice
- 1/2 cup brown sugar
- 1/2 cup old-fashioned oats
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 6 tablespoons cold butter, diced
- 1) Preheat oven to 350 degrees. Spray four individual ramekins with cooking spray, place them on a parchment lined sheet pan and set aside.
- 2) In a medium bowl mix the blueberries, pears, sugar, and lemon juice until the fruit is well coated. Set aside while you make the topping.
- 3) In a food processor pulse the brown sugar, oats, flour, cinnamon, and butter until well combined and mixture begins to come together into chunks.
- 4) Pour fruit evenly among the four ramekins and sprinkle the topping evenly over each one. I like my topping piled high! Bake for about 30 minutes or until fruit is bubbly and topping is lightly browned. Let sit for a few minutes before serving, or serve at room temperature. Great with vanilla ice cream!
I’m gonna go eat my cobbler alone in the closet. MINE.
Jeannie says
This dessert is so awesome! I was looking for a recipe to help use up pears from our tree (yes, harvested in Sept, still fresh in the refrigerator in January!). This is so delicious!! If I were to rate this, I’d give it 10 stars. I’ve made it 3 times now and thankfully have more pears to use up. Even my hubby who does not eat desserts, loves this dish. I like that the fruit mix is not overly sweet, and the crunchy topping is to die for! I made it the first time using frozen blueberries and they did not boil out over the ramekins. Second time, I used fresh blueberries and have the same results as you with the bubble over. No taste difference – other than maybe we had more blueberry goodness when they were frozen and didn’t bubble out of the dish. Just an idea!
Thank you so much for sharing this wonderful recipe 🙂
Life is but a Dish says
Thank you so much Jeannie! I’m so happy you love this! I’m actually a big chocolate dessert lover, but happen to LOVE this dessert as well! And thanks for the tip with the blueberries, I’ll try it!
Amanda Moffitt says
Have you ever made this not in individual servings? I was wondering what the bake time difference would be and what size pan would work the best.
Life is but a Dish says
I have! I’ve made it in a 9×13 or something slightly smaller and it works great! I always bake for about 20-30 minutes or until the top is lightly browned and bubbly!