Pear Cobbler

Nov 20, 2012 @ 12:14 PM
Posted by Sam Sifton, Special Contributor

Nutrition

Cal/Serving: 617
Daily Value: 31%
Servings: 6

High-Fiber
Vegetarian

Fat	14g	21%
Saturated	8g	40%
Trans	0g	0%
Carbs	123g	41%
Fiber	14g	55%
Sugars	67g	0%
Protein	8g	16%
Cholesterol	64mg	21%
Sodium	408mg	17%
Calcium	246mg	25%
Magnesium	42mg	11%
Potassium	578mg	17%
Iron	3mg	17%
Zinc	1mg	6%
Vitamin A	528IU	11%
Vitamin C	23mg	38%
Thiamin (B1)	0mg	25%
Riboflavin (B2)	0mg	21%
Niacin (B3)	3mg	15%
Vitamin B6	0mg	6%
Folic Acid (B9)	111µg	28%
Vitamin B12	0µg	3%
Vitamin D	1µg	0%
Vitamin E	1mg	5%
Vitamin K	19µg	24%
Fatty acids, total monounsaturated	4g	0%
Fatty acids, total polyunsaturated	1g	0%

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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.

Click here to see Thanksgiving Is Not Impossible.

INGREDIENTS

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

DIRECTIONS

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.