Pear Cobbler
Fresh pears baked under a cream biscuit topping with a hint of vanilla. Pear Cobbler baked in a cast iron skillet couldn’t be easier to make. It’s the perfect dessert for casual dining.
servings
Ingredients
Pear Filling
- 2 oz unsalted butter
- 1 vanilla bean (split)
- 3 pounds ripe pears
- 4 oz granulated sugar (½ cup)
- ⅛ teaspoon salt
Topping
- 3 ¾ oz all-purpose flour (¾ cup, see note)
- 3 ½ oz cake flour (¾ cup)
- 2 oz granulated sugar (¼ cup)
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 4 oz unsalted butter (cold, cut into ½" cubes)
- 1 large egg
- ½ teaspoon vanilla extract
- 8 oz heavy cream (1 cup)
Instructions
- Preheat the oven to 375 °F. Place 2 oz unsalted butter in a 12" cast iron skillet (or 13" x 9" baking pan) then set the pan into the oven to preheat.
- Meanwhile, peel, core and cut 3 pounds ripe pears into 1" cubes. In a large mixing bowl combine the pears with 4 oz granulated sugar, the seeds from 1 vanilla bean, and ⅛ teaspoon salt.
- Remove the pan from the oven. Pour the pears into the preheated skillet. Return the pan to the oven while you mix the topping.
- In the same bowl from the pears, whisk together 3 ¾ oz all-purpose flour, 3 ½ oz cake flour, 2 oz granulated sugar, 2 teaspoons baking powder and ½ teaspoon table salt. Toss the 4 oz unsalted butter cubes into the flour. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
- Whisk 1 large egg with ½ teaspoon vanilla extract and 8 oz heavy cream. Pour the cream into flour mixture. Toss the mixture with a spoon or spatula until it forms a wet dough.
- Remove the pan from the oven. Use an ice cream scoop or large spoon to drop 12 large dollops of batter over the pears. Sprinkle the top of the biscuits with granulated sugar or Vanilla Sugar.
- Slide the pan into the oven. Bake until the topping is golden brown and the juices are bubbling, about 25 minutes.
- Serve warm or room temperature.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
For a smaller group, the recipe can be halved and baked in an 8" skillet.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!