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Cranberry Pear Cobbler

Sweet pears balance cranberries in this perfectly fall cobbler. While apples usually take the spotlight in fall desserts, give pears a try with fresh cranberries from the local harvest.
  • Servings: 6-8
  • Prep Time: 30 minutes
  • Cook Time: 1 hour plus 20 minutes chill time

Ingredients

Cobbler Dough

  • 2 cups all-purpose flour 6 tablespoons plus
  • 1 teaspoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt 6 tablespoons unsalted
  • butter, cold, cut into ¼-inch cubes
  • ½ cup plus 1 tablespoon heavy cream
  • 1 large egg yolk

Filling

  • 3 pounds Bosc or Bartlett pears, cored and cut into
  • ½-inch wedges
  • 2 cups fresh or frozen cranberries
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tablespoon orange juice plus 2 teaspoons grated zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom

Vanilla Mascarpone Whipped Topping

  • 1 cup mascarpone cheese, room temperature 1 cup heavy cream
  • ½ teaspoon vanilla bean paste
  • ¼ cup sugar

Directions

1. Preheat the oven to 425ºF and butter a 9-inch deep-dish pie plate.
2. For the cobbler dough: Whisk together the flour, 6 tablespoons of the sugar, the baking powder, and salt. Scatter the butter cubes over the flour mixture and cut in with a pastry cutter until the dough looks like coarse cornmeal. Stir together ½ cup of the cream and the egg yolk. Add to the flour mixture and toss with a fork until the ingredients come together.
3. Turn the dough out onto a lightly floured surface and knead gently together. Wrap and let rest in the refrigerator for 20 minutes.
4. For the filling: While the dough rests, combine all the filling ingredients and pour into the baking dish.
5. Pat the dough out, tear or cut into 3-inch pieces, and place them on the filling. Brush the dough with the remaining 1 tablespoon cream and sprinkle with the remaining 1 teaspoon sugar. Bake for 45 to 55 minutes, until bubbling and golden. Let cool slightly.
6. For the vanilla mascarpone whipped topping: Whip together the mascarpone, cream, and vanilla until combined. Add the sugar slowly and beat until fluffy and you have soft peaks. Serve on top of the warm cobbler.

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