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Cranberry Pear Cobbler
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.
- Prep Time: 30 minutes
- Chill Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 50 minutes
- Yield: 6-8 1x
- Category: Bakery
Ingredients
Scale
- Cobbler Dough
- 2 cups all-purpose flour
- 6 tablespoons plus 1 teaspoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, cold, cut into 1/4-inch cubes
- 1/2 cup plus 1 tablespoon heavy cream
- 1 large egg yolk
- Filling
- 3 pounds Bosc or Bartlett pears, cored and cut into 1/2-inch wedges
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon orange juice plus 2 teaspoons grated zest
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- Vanilla Mascarpone Whipped Topping
- 1 cup mascarpone cheese, room temperature
- 1 cup heavy cream
- 1/2 teaspoon vanilla bean paste
- 1/4 cup sugar
Instructions
- Preheat the oven to 425 degrees F and butter a 9-inch deep-dish pie plate.
- 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.
- Turn the dough out onto a lightly floured surface and knead gently together. Wrap and let rest in the refrigerator for 20 minutes.
- For the filling: While the dough rests, combine all the filling ingredients and pour into the baking dish.
- 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.
- 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.
