Pear Cobbler
Rating
This pear cobbler recipe is a sweet indulgence of ripe, juicy pears, warm spices, and a buttery, golden crust.
Ingredients
- Pear Cobbler Filling
- 1½ pounds bartlett pears, ripe but firm, peeled, cored, cut into strips, then cubed
- 1½ tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 3 tablespoons brown sugar, packed
- 3 tablespoons salted butter, melted
- ¾ teaspoon pure vanilla extract, I use Nielson Massey
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg, preferably freshly grated
- small pinch allspice
- ½ teaspoon cornstarch
- Cobbler Topping
- ¾ cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt, Diamond Crystal
- 1½ teaspoons baking powder
- ¼ teaspoon nutmeg, preferably freshly grated
- 6 tablespoons salted butter, cubed and chilled
- ¼ cup buttermilk
- To Serve
- vanilla bean ice cream
Instructions
- Preheat oven to 375°F.
- Add peeled pears to a bowl along with brown sugar, sugar, cinnamon, nutmeg, allspice, pure vanilla extract, lemon juice, cornstarch, water. and melted butter. Mix until well-combined. Pour into buttered 9-inch cast iron skillet.
- Next, add flour, sugar, cinnamon, nutmeg, baking powder, lemon zest and salt to a bowl and whisk to mix dry ingredients.
- Blend cubed butter with flour using a pastry blender until butter is pea-sized. Add buttermilk and stir just until combined.
- Add topping by the spoonful. Leave some openings in the cobbler topping (this allows steam to release and helps with caramelize the filling). Bake until golden brown, ~40 minutes. Check after 30 minutes.
- Enjoy with a scoop of vanilla bean ice cream. Cobbler is best eaten when warm.
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