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Pear and Cranberry Cobbler with Citrus-Infused Custard Sauce

4.6

(3)

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Image may contain Confectionery Food Sweets and Bread
Photo by Tim Hout

  • Active Time

    30 minutes

  • Total Time

    1 1/2 hours

A cobbler is the easiest way to get to something similar to a pie—meltingly tender and juicy fruit with a crusty topping—without having to make, roll out, and crimp pie dough. Biscuit dough, in general, is easy and fast to assemble, but the cream dough below is a real cinch because you don't even have to blend butter into the flour mixture; you just pour in heavy cream and stir, then pat it out with your hands. A round cutter is your default shape but feel free to rummage through your cookie cutter collection for something fun, such as a leaf or diamond.

Ingredients

Makes 6 to 8 servings

Filling:

2 pounds firm Bartlett pears, peeled and cut into 1/2-inch wedges
1 2/3 cups fresh cranberries (6 ounces)
1 cup sugar
2 (1- by 3-inch) strips orange zest, finely chopped
1/4 cup brandy
1/4 teaspoon ground allspice
2 tablespoons unsalted butter, cut into bits

Biscuit topping:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
rounded 1/4 teaspoon salt
1 cup heavy cream, divided
1 teaspoon sugar

Accompaniment:

Citrus-Infused Custard Sauce

Special Equipment

2- to 2 1/2-quart shallow baking dish (1 1/2 - to 2-inches deep); 2-inch round cookie cutter

  1. Make filling:

    Step 1

    Preheat oven to 425°F with rack in lower third. Butter baking dish.

    Step 2

    Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.

    Step 3

    Cover dish tightly with foil and bake 20 minutes.

    Step 4

    Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.

  2. While filling is cooking, make biscuits:

    Step 5

    Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don't worry.)

    Step 6

    Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).

    Step 7

    Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).

    Step 8

    Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.

    Step 9

    Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with Citrus-Infused Custard Sauce.

Cooks' Note:

•Cobbler can be made 3 hours ahead and kept at room temperature. Reheat in a 350°F oven, 20 to 30 minutes.

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Reviews (3)

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  • Great recipe for after Thanksgiving when the taste of cranberries is still fresh in ones mind. Nice and tart juicy layer under fluffy and light biscuit. I only added 1/3 c sugar (I find sugar amounts are way overboard on most recipes) and it was delicious. I substituted Pimms for Brandy which I didn't have. I also didn't bother to make the custard sauce bcse there were no guests.

    • cheerycook

    • DC

    • 11/28/2016

  • I've made this recipe twice. The first time I followed the recipe and found that it needed a little tweaking. The second time, I substituted blueberries for the cranberries and mixed in a little cornstarch with the pears before baking, I found that the sauce was just a little to runny the first time. Instead of rum the second time I used gran marnier - it turned out really well. For the custard sauce the second time, I added the addition of a vanilla bean. Will continue to make this with my changes over and over.

    • Anonymous

    • Hobbs, NM

    • 12/23/2012

  • Delicious! We had this for dessert on Christmas. It was the perfect end to a wonderful meal. The biscuits are sweet and fluffy and the pears remain slightly crisp. Wonderful!

    • carolbrucato

    • Buffalo, NY

    • 1/10/2012

Tags Cobbler Fruit Dessert Dessert American Pear Fruit Cranberry Berry Snack Nut Free Baking Thanksgiving Christmas Fall Gourmet

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