Spicy Pear Cobbler

I have never been a cobbler kinda gal. I like my fruits in crisps, the cakey topping that I usually associate with crumbles can’t hold a candle to the crunchy oatmeal topping that crisps are known for.

The story that lead me to this recipe is a common one around this house. It started with shopping, which is usually how I get into trouble most days. It ended with me being suckered into buying a basket of organic pears that- had I been thinking coherently- I should have realized would all ripen at the same time.

Well, I wasn’t thinking. Or more correctly, I was thinking about how adorable all these delicious green organic pears looked, how happy I was to actually find some organic pears and how I needed to take them home.

I didn’t think of the consequences of 12 pears ripening all at once.

But there’s nothing I do better than create under pressure and create I did. I figured it was high time that I tried a cobbler, or at least my version of one. Pears just don’t seem to match the crunch of a crisp, they get too soft to pair up with it. I didn’t want something really cakey on top, only because I prefer a heavier texture.

So anyone who knows me won’t be surprised to hear that I made a scone like topping. And added lemon. Oh, surprise, surprise Magpie. You put lemon in something!

I can’t help it. Lemon makes so many thing better.

I do believe that a traditional cobbler is not cakey, but is more biscuit-like on top just like this recipe, but since I am not a Southern girl I cannot swear to this. My American readers can chime in and help me clarify this, if they please!

 

Ingredients Needed:

3/4 cup firmly packed brown sugar
2 tbsp all-purpose flour
1/8 tsp. salt
1 tsp cinnamon
1/8 tsp. ground nutmeg
Dash of cloves
2 tbsp lemon juice
6 to 8  pears, peeled, cored and chopped to equal 2 cups of cubed pears and 2 cups of thinly sliced pears

Topping:
1 cup all purpose flour
3 tbsp sugar
2 tbsp lemon zest
1 tsp baking powder
1/2 tsp. baking soda
1/4 tsp salt
1/2 cup cream
3 tbsp of cold butter
1 tbsp. sugar, if desired

8×8 baking pan

Kick the tires and light the fires to 375 degrees.

Combine all of the filling ingredients, except pears, in a  large skillet.

Then stir in the sliced and cubed pears. I found that the cubed pears were the best, since pears are so soft to begin with you can do delightful sized cubes, be bold and experiment.

Cook the pear mixture over medium heat for about 5 minutes, or until hot and bubbly, stirring gently. The mixture will thicken up during this process, which is just fine.

Pour the filling into the 8×8 pan and set aside while you make the topping.

For the topping, you whisk together the flour, sugar, baking powder, lemon zest, salt and baking soda in a mixing bowl. To make the topping a scone instead of a cake you need to cut in the butter, until it’s little pebbles all throughout the dry mixture. Then you add the cream and mix until blended together. It will resemble a biscuit dough very much at this point, more than a scone dough. This is how you achieve a biscuit topping, always cut the cold butter into the dry mixture, then add the liquid ingredients until just mixed.

What. A. Mess.

As you can see I am the messiest baker alive. My poor laptop, I don’t know how it survives. I have stopped writing recipes on paper and writing them literally straight into a post on this site while I create, because I have lost too many pieces of paper over the years.

Don’t even ask what’s in the keyboard. I usually don’t want to know.

Top the fruit filling evenly with large spoonfuls of topping, I dabbed bit by bit across the top until it was covered. It does take some patience because the topping doesn’t pour or spread like batter. I would put a dab on top, smooth it out as wide as possible, repeating until the top was covered.

Sprinkle the topping  with 1 tablespoon sugar, if desired.

Bake at 375° for 25 to 30 minutes, or until pears are tender and bubbly and topping is golden brown.

This was a surprise hit, surprising because my husband cannot stand the texture of baked/cooked pears, yet thought this was fabulous. I really didn’t take his likes/dislikes into consideration when concocting this recipe because to be honest, I had a basket of pears to use up and someone had to make the sacrifice.

The spicy filling with the lemon topping was a match made in heaven. Top with vanilla ice cream to melt all over the top when served warm and you have a perfect taste of fall.

This is just one of many wonderful fall/winter fruit dessert recipes. Now I just have to keep my eye out for some more winter fruits in season. Have a wonderful weekend everyone!

Love,

The Partying My Socks Off At the Kids Halloween Dance Tonight Magpie

Spicy Pear Cobbler
Cinnamon,spice and a lemon scone topping give this pear cobbler a lovely zing.
Author:
Recipe type: dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¾ cup firmly packed brown sugar
  • 2 tbsp all-purpose flour
  • ⅛ tsp. salt
  • 1 tsp cinnamon
  • ⅛ tsp. ground nutmeg
  • Dash of cloves
  • 2 tbsp lemon juice
  • 6 to 8 pears, peeled, cored and chopped to equal 2 cups of cubed pears and 2 cups of thinly sliced pears
  • Topping:
  • 1 cup all purpose flour
  • 3 tbsp sugar
  • 2 tbsp lemon zest
  • 1 tsp baking powder
  • ½ tsp. baking soda
  • ¼ tsp salt
  • ½ cup cream
  • 3 tbsp of cold butter
  • 1 tbsp. sugar, if desired
  • 8×8 baking pan
Instructions
  1. Kick the tires and light the fires to 375 degrees.
  2. Combine all of the filling ingredients, except pears, in a large skillet on the stove.
  3. Then stir in the sliced and cubed pears. I found that the cubed pears were the best, since pears are so soft to begin with you can do delightful sized cubes, be bold and experiment.
  4. Cook the pear mixture over medium heat for about 5 minutes, or until hot and bubbly, stirring gently. The mixture will thicken up during this process, which is just fine.
  5. Pour the filling into the 8×8 pan and set aside while you make the topping.
  6. For the topping, you whisk together the flour, sugar, baking powder, lemon zest, salt and baking soda in a mixing bowl. To make the topping a scone instead of a cake you need to cut in the butter, until it’s little pebbles all throughout the dry mixture. Then you add the cream and mix until blended together. It will resemble a biscuit dough very much at this point, more than a scone dough. This is how you achieve a biscuit topping, always cut the cold butter into the dry mixture, then add the liquid ingredients until just mixed.
  7. Top the fruit filling evenly with large spoonfuls of topping, I dabbed bit by bit across the top until it was covered. It does take some patience because the topping doesn’t pour or spread like batter. I would put a dab on top, smooth it out as wide as possible, repeating until the top was covered.
  8. Sprinkle the topping with 1 tablespoon sugar, if desired.
  9. Bake at 375° for 25 to 30 minutes, or until pears are tender and bubbly and topping is golden brown.

 

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