Pear and Raspberry Cobbler, and a note about portions

I love cooking for my family, but we are a small family. Two grownups and one munchkin. My husband doesn’t like to eat leftovers, and while I don’t mind them, I don’t like to eat the other 10 servings of lasagna, or stew, or whatever I’ve made too much of. So I’ve gotten really good at eyeballing a recipe and reducing it to a size that works for our family. This is an especially good idea when it’s dessert, as the no leftovers rule doesn’t apply, but then we end up eating way too much of a good thing.

This cobbler is one of our favorite desserts. It’s just the right size – it makes 4-6 servings so we can enjoy it the next day, but not for the next week. Even better, it fits perfectly in a pie plate and cooks evenly. I used to make it in a smaller, deeper pan but the middle would end up gummy and lame. This is based on Pioneer Woman’s Blackberry Cobbler recipe, but I’ve changed the proportions and made several other changes. It is DELICIOUS. It also makes a great sweet brunch dish (or just breakfast the next day – don’t tell).

1/2 cup flour
1/2 cup sugar, plus 1/4 for sprinkling
1 tsp baking powder
pinch salt
1/2 cup milk
1/4 cup butter, melted
1/2 tsp vanilla bean paste or vanilla extract
1 small carton raspberries
1 small pear, large dice

Preheat oven to 350 degrees. Spray pie pan with cooking spray.

Whisk dry ingredients together, add milk, butter, and vanilla and whisk to combine. Pour on bottom of pie pan and arrange fruit on top in one layer. Sprinkle with sugar. Bake for 35 minutes or until lightly brown on top. Serve with fresh whipped cream.

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