- Sylvester (Crackers) Graham born (1794)
- 6 Tablespoons cold unsalted butter, cut into small pieces, plus more for the skillet
- 2 1/2 Pounds pears, peeled and cored, then cut into wedges (about 6-8 medium-sized pears)
- 1/2 Cup plus 3 tablespoons sugar
- 1 Tablespoon lemon juice
- Zest of 1 lemon
- 2 Tablespoons diced candied ginger (optional)
- 2 Cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 Teaspoon salt
- 1 large egg
- 1/2 Cup whole milk
Another dish that lends itself well to non-Thanksgiving preparations, this cobbler is terrific with raspberries or blackberries, depending on the season, and with mixtures of berries and apples, berries and pears, or apples and pears. It takes its name from the cobblestone appearance of the dough on top of the fruit. The addition of a spray of diced candied ginger to the fruit before you lay down the pieces of dough will yield a fragrance and fiery excellence that is very close to fancy grade.
See all pear recipes.
Preheat the oven to 425 degrees.
Butter a 9-inch cast-iron skillet or 8-inch square baking dish. Place the fruit in a large bowl, and add ½ cup of the sugar and the lemon juice and zest. Gently mix until the sugar dissolves. Transfer to the skillet and top with the candied ginger, if using.
Sift together the flour, baking powder, salt, and 1 tablespoon sugar. Add the butter and, using a fork, work it together with the dry ingredients until the mixture is coarse. In a separate bowl, stir the egg and milk until combined. Pour over the flour and butter mixture and stir to combine into a smooth dough.
Using your fingers, place clumps of dough the size of golf balls on top of the fruit mixture, pressing down slightly to create a rough-textured, cobbled crust. Sprinkle with remaining sugar and bake until the top is golden brown, about 30-45 minutes. Allow to cool slightly before serving.