Pear Cobbler

Pear Cobbler
Staff Writer
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.

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6
Servings
550
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. 

Nutritional Facts

Total Fat
8g
11%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
9mg
3%
Carbohydrate, by difference
112g
86%
Protein
12g
26%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
76mg
8%
Choline, total
14mg
3%
Fiber, total dietary
7g
28%
Folate, total
147µg
37%
Iron, Fe
4mg
22%
Magnesium, Mg
31mg
10%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
131mg
19%
Selenium, Se
26µg
47%
Sodium, Na
144mg
10%
Thiamin
1mg
91%
Water
177g
7%
Zinc, Zn
1mg
13%

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.