Pear Cobbler

Pear Cobbler
Staff Writer



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.

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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. 


Calories per serving:

479 calories

Dietary restrictions:

High Fiber Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 14g 21%
  • Carbs 86g 29%
  • Saturated 8g 40%
  • Fiber 7g 29%
  • Trans 0g
  • Sugars 43g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 7g 14%
  • Cholesterol 64mg 21%
  • Sodium 401mg 17%
  • Calcium 227mg 23%
  • Magnesium 28mg 7%
  • Potassium 322mg 9%
  • Iron 3mg 15%
  • Zinc 1mg 5%
  • Phosphorus 335mg 48%
  • Vitamin A 122µg 14%
  • Vitamin C 14mg 24%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 0mg 20%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 5%
  • Folic Acid (B9) 96µg 24%
  • Vitamin B12 0µg 3%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 10µg 12%
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