Raspberry Pear Cobbler
Indulge in the rustic charm of a homemade Raspberry Pear Cobbler, a delightful dessert that beautifully combines the sweetness of ripe pears with the tart burst of fresh raspberries. This easy-to-make cobbler features a warm, spiced fruit filling lightly coated in cinnamon and lemon juice, then topped with tender, buttery biscuit dollops for the ultimate comforting treat. Each of the soft, golden biscuits is perfectly complemented by a sprinkle of turbinado sugar for a subtle crunch. Ready in just an hour, this seasonal favorite is ideal for family gatherings or cozy nights in. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream to elevate this irresistible treat to dessert perfection. Perfect for showcasing fresh fruit flavors, this recipe is sure to become a go-to for dessert lovers!
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Recipe Information
Ingredients
- 4 medium ripe pears
- 2 cups fresh raspberries
- 0.75 cups granulated sugar
- 0.25 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 1 tablespoon lemon juice
- 0.5 cups unsalted butter (cold)
- 2 teaspoons baking powder
- 0.5 cups milk
- 1 teaspoon vanilla extract
- 2 teaspoons turbinado sugar (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish and set it aside.
Peel, core, and slice the pears into thin wedges. Place the pears and raspberries in a large mixing bowl.
In a small bowl, whisk together 1/4 cup of the granulated sugar, 1/4 cup of flour, cinnamon, and salt. Sprinkle this mixture over the fruit and gently toss to coat. Add the lemon juice and toss again. Transfer the fruit mixture to the prepared baking dish.
In another bowl, whisk together the remaining flour, 1/4 cup sugar, and baking powder. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
Stir the milk and vanilla extract into the flour mixture until just combined. Be careful not to overmix; the dough should be slightly sticky.
Drop the biscuit dough by spoonfuls over the fruit filling, covering it as evenly as possible.
If desired, sprinkle turbinado sugar over the biscuit topping for added texture and sweetness.
Bake in the preheated oven for 35-40 minutes, or until the filling is bubbling and the biscuit topping is golden brown.
Remove the cobbler from the oven and let it cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 1563 mg | 68% | |
| Total Carbohydrate | 331.5 g | 121% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 243.9 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 334 mg | 26% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1464 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.
