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Cranberry Pear Cobbler

Cranberry Pear Cobbler

Cranberry Pear Cobbler

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.

  • Author: Addie Gundry
  • Prep Time: 30 minutes
  • Chill Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 50 minutes
  • Yield: 6-8 1x
  • Category: Bakery


  • 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


  1. Preheat the oven to 425 degrees F 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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