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Gingered Cranberry and Pear Cobbler

Recipe Submitted By: bakingmad

Delicious Cobbler brought to you by Pyrex.

150 ml	Apple Juice Or pear nector or water
2 tbsp	Lemon Juice
8	Pears slightly under ripe, peeled, cut into quarters and cored
50 grams	Light Muscovado Sugar (Billington's)
1 tbsp	Cornflour
2 tbsp	Lemon Zest grated
1 tbsp	Ginger fresh, finely chopped
150 grams	Cranberries fresh or thawed from frozen
1 tbsp	Vanilla Extract (Nielsen Massey)

150 grams	Plain White Flour (Allinson Nature Friendly)
1 pinch	Salt
2 tbsp	Baking Powder
1 tbsp	Golden Caster Sugar (Billington's)
225 grams	Butter
125 grams	sour cream
1 tbsp	Fairtrade Demerara Sugar (Billington's)

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Combine the apple juice (pear nector or water) and lemon juice in a large Pyrex bowl Toss the pears in the juice
Whisk the brown sugar, cornflour, lemon zest and ginger in a bowl. Drain the liquid from the pears into the mixture and stir until well blended.
Heat the mixture in a saucepan over medium heat, stirring, just until it begins to boil (2-3 mins). Stir in the pears and cranberries and cook, stirring, on a gentle simmer for about 5 mins until the cranberries have softened.
Stir in the vanilla extract
Spread the fruit in an even layer in the Pyrex dish
Method to prepare the cobbler topping: Pre-heat the oven to 200 degrees C/Gas 6 Place the flour, salt, baking powder, caster sugar and butter in the food processor and pulse on a med-high speed until a crumb mixture is formed. Stir in the soured cream to make a soft dough Scoop spoonful’s of dough evenly over the fruit Sprinkle with demerara sugar Place in the oven and bake for 30 mins until golden brown. Let it cool for atleast 15 minutes before serving. Top tip: Finish off with a scoop of vanilla ice cream