Pear Cobbler

Staff Writer
Pear Cobbler
Pears
Stock.XCHNG/altplecher

Pears

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.

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6
Servings
479
Calories Per Serving
Deliver Ingredients

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. 

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
14g
21%
Sugar
43g
N/A
Saturated Fat
8g
40%
Cholesterol
64mg
21%
Protein
7g
14%
Carbs
86g
29%
Vitamin A
122µg
14%
Vitamin B12
0.2µg
3.2%
Vitamin B6
0.1mg
5.2%
Vitamin C
14mg
24%
Vitamin D
0.6µg
0.2%
Vitamin E
0.8mg
3.9%
Vitamin K
10µg
12%
Calcium
227mg
23%
Fiber
7g
29%
Folate (food)
32µg
N/A
Folate equivalent (total)
141µg
35%
Folic acid
64µg
N/A
Iron
3mg
15%
Magnesium
28mg
7%
Monounsaturated
4g
N/A
Niacin (B3)
3mg
14%
Phosphorus
335mg
48%
Polyunsaturated
1g
N/A
Potassium
322mg
9%
Riboflavin (B2)
0.3mg
19.9%
Sodium
401mg
17%
Sugars, added
23g
N/A
Thiamin (B1)
0.4mg
24.5%
Trans
0.5g
N/A
Zinc
0.7mg
4.6%

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