Description
This Pear Berry Cobbler combines crisp Bartlett pears with mixed berries in a luscious, juicy filling topped with tender, flaky baby biscuit layers. The seasonal fruit melds perfectly with the subtle lemon and vanilla notes, baked to a golden finish. A delightful dessert perfect for gatherings or cozy nights that is best served with ice cream or whipped cream.
Ingredients
Dough Ingredients
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 medium lemon (zested, juice reserved for filling)
- 1/2 cup unsalted butter (cold & cut into 1/2" cubes)
- 1 cup buttermilk or heavy cream
Filling Ingredients
- 4 medium Bartlett Pears, crisp and green (cored & sliced 1/8" - 1/4" thick)
- 3 cups mixed berries
- 1/2 cup granulated sugar (divided)
- 2 tablespoons lemon juice (from reserved lemon)
- 1 1/2 teaspoons pure vanilla extract
- 3 tablespoons tapioca flour (or cornstarch or all purpose flour)
- 1/4 teaspoon fine sea salt
- 3 tablespoons unsalted butter (melted and cooled)
- 1-2 tablespoons sparkling or raw sugar
Instructions
- Prepare Dry Ingredients: Measure out flour, sugar, baking powder, lemon zest, and salt into a large bowl. Whisk together until evenly combined.
- Cut in Butter: Add the cold cubed butter to dry ingredients. Use a pastry blender, two butter knives, or your hands to work the butter into the flour mixture until it resembles a coarse meal with small visible butter chunks.
- Add Buttermilk: Create a well in the center of the dry mixture and pour in the buttermilk or heavy cream. Mix gently with a fork until the dough begins to come together in large clumps.
- Form and Laminate the Dough: Turn dough onto a floured surface. Gently gather and pat into a rectangle roughly 1" thick. Cut the dough into two equal pieces and stack them, then roll down to 1" thickness using a rolling pin. Repeat cutting and stacking once more to create tender flaky layers.
- Final Roll and Cut: Dust dough with flour and roll out to about 3/4" thickness, adding more flour as needed. Use a 2" round biscuit cutter dipped in flour to punch out biscuits. Transfer biscuits to a lined baking sheet. Re-roll scraps and cut until all dough is used, making roughly 18-20 biscuits. Freeze biscuits to keep shape before baking.
- Prepare Filling: Preheat oven to 400°F and place rack in the middle position. In a large bowl, mix berries with 2 tablespoons sugar, lemon juice, tapioca flour, vanilla extract, and salt. Let the fruit sit for 10-15 minutes until juices release and thicken.
- Assemble Fruit Layer: Use a 2-quart baking dish, 9" cast iron skillet, or 9" cake pan lined with silpat or foil. Layer pear slices in the dish, fanning and pressing to fill gaps. Sprinkle remaining 2 tablespoons sugar over pears. Spoon berry mixture on top and gently press to fill gaps, pouring juices evenly over.
- Add Biscuit Topping: Arrange frozen baby biscuits tightly over the fruit filling so they touch with minimal gaps. Brush biscuits generously with melted butter, then sprinkle sparkling or raw sugar on top. Work in batches to ensure sugar adheres before butter chills.
- Bake the Cobbler: Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue baking for 55 to 70 minutes until biscuits are deeply golden and juices bubble. Check doneness with a skewer; pears should be tender but slightly firm.
- Cool and Serve: Let the cobbler cool for at least one hour so juices thicken and set. Serve warm or at room temperature with ice cream or whipped cream for a comforting dessert experience.
Notes
- Freezing the biscuits before baking helps them hold shape and promotes flaky layers.
- Tapioca flour adds a nice thickening effect to the filling but cornstarch or all-purpose flour can be substituted.
- Use sparkling or raw sugar on top for added crunch and shine.
- You can prepare the biscuit dough and filling ahead of time, keeping the biscuits frozen until ready to assemble and bake.
- Check pears for firmness after baking to avoid overcooking—the texture should remain slightly crisp.
