Fresh Red Raspberry and Pear Cobbler

Ava, Sophia and I visited Jacquemin Farms twice last week to pick red raspberries. We made cobbler twice. The second batch was better as I let the fruit sit for 10 minutes (didn't do that the first time).

Try it out!

In the picture, I used white ramekins from Pier One. you can do this, instead of using a 13 x 9 baking dish.

Here's the recipe I adapted from Food & Wine (Aug. 2008).

Fresh Red Raspberry and Pear Cobbler

Preheat oven to 375.

FILLING

2 pears and 2 quarts of raspberries

2 tablespoons of cornstarch

3/4 cup of sugar

Make the filling
Mix fresh fruit with cornstarch and sugar.
Let sit for 10 minutes.

Spread filling in 13 x 9 baking dish.

CRUMBLE

In a processor, pulse 1 1/3 cups of all-purpose flour with 2/3 cup light brown sugar, 1 teaspoon of baking soda, and 1 teaspoon of salt.

Add 1 stick plus 2 tablespoons cubed cold butter and pulse until crumbly.

Add 1 cup thick-cut rolled oats and pulse. In a bowl, press the mixture until crumbly and scatter over the top. Bake for 1 hour.

Serve with ice cream. MMM.