Cranberry Pear Cobbler
Indulge in the cozy flavors of fall with this Cranberry Pear Cobbler, a show-stopping dessert that combines tender, juicy pears with the tart burst of fresh cranberries in every bite. Lightly spiced with cinnamon and nutmeg and brightened with a hint of lemon juice, the fruit filling is perfectly balanced with a golden, buttery biscuit topping that bakes to perfection. This easy-to-make cobbler comes together in just an hour, making it an ideal treat for weeknight gatherings or holiday celebrations. Top this warm dessert with a scoop of vanilla ice cream or a dollop of whipped cream for a luxurious finale that will have everyone coming back for seconds. Perfect for fall and winter, this Cranberry Pear Cobbler is a must-try for fruit dessert lovers!
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Recipe Information
Ingredients
- 4 medium (peeled, cored, and sliced) Fresh pears
- 2 cups Fresh cranberries
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 tablespoons All-purpose flour
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 cup All-purpose flour (for topping)
- 2 tablespoons Granulated sugar (for topping)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 tablespoons (cold, cubed) Unsalted butter
- 0.33 cup Whole milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish or cast-iron skillet.
In a large mixing bowl, combine the sliced pears, cranberries, granulated sugar, brown sugar, 2 tablespoons flour, lemon juice, cinnamon, and nutmeg. Toss until the fruit is well coated.
Transfer the fruit mixture to the prepared baking dish, spreading it out evenly.
In another mixing bowl, prepare the biscuit topping by whisking together 1 cup flour, 2 tablespoons sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the butter pieces are the size of small peas.
Pour in the milk and vanilla extract. Stir gently until just combined. Do not overmix, as the batter should be slightly lumpy.
Drop the biscuit topping by spoonfuls over the fruit mixture, leaving some gaps for steam to escape.
Place the baking dish on the middle rack of your preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling.
Remove from the oven and let the cobbler cool slightly before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent touch.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 478.3 g | 174% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 297.9 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 283 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
