I’m not even the biggest cobbler fan out there, but when I saw this recipe on my mouth started to water. I have to admit I’m in a pear phase right now. I’m just IN LOVE with this juicy green fruit. Now lets get baking!
2 1⁄2 pounds pears, peeled and cored, then cut into wedges (6–8 medium- sized pears will do it)
1⁄2 cup plus 3 tablespoons sugar
1 tablespoon lemon juice
Zest of 1 lemon
2 tablespoons diced candied (look for crystallized) ginger (optional)
2 cups all- purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces
1 large egg
1⁄2 cup whole milk
Preheat oven to 425 degrees. Butter a 9- inch cast- iron skillet or 8- inch square baking dish. Place the fruit in a large bowl, and add 1⁄2 cup sugar and the lemon juice and zest. Gently mix until the sugar dissolves. Transfer to the skillet and top with candied ginger, if using.
Sift together the flour, baking powder, salt, and 1 tablespoon sugar. Add the butter and, using a fork, work it together with the dry ingredients until the mixture is coarse. In a separate bowl, stir the egg and milk until combined. Pour over the flour and butter mixture and stir to combine into a smooth dough.
Using your fingers, place clumps of dough the size of golf balls on top of the fruit mixture, pressing down slightly to create a rough- textured, cobbled crust. Sprinkle with remaining 2 tablespoons sugar and bake until the top is golden brown, about 30 to 45 minutes. Allow to cool slightly before serving.
Preparation time: 30 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 8


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