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 tangerine peel
or orange 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
Vanilla ice cream (optional)
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,
and almond extract; whisk until blended.
Spread batter in prepared dish. Place
berry-pear mixture atop batter (do
not stir). Sprinkle with additional
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.
Why not stir the fruit into the batter?
Left undisturbed, the batter puffs
up around the fruit during baking,
forming a crusty edge.