Drop-biscuit pear and cranberry cobbler

Drop-biscuit pear and cranberry cobbler


There is a pear tree in my backyard. When it was in season this past summer and early fall, pears were dotting all the branches and covering the lawn surrounding it. My landlords picked the pears every day, and every day I came home from work to another bucket of pears on my door step.

I hadn't worked with pears much before, but I'd like to think I'm a bit of an expert now. There were many attempts at baking and cooking with this fruit throughout the fall season and I think this is the favourite recipe I worked with. Adapted from the Bon Appetit website, the biggest change I made was swapping the dried cherries for the dried cranberries. For one, I like how cranberries instantly make something a fall dish and dried cherries are incredibly expensive in comparison.

For this recipe, you'll need:

Pear filling

  • 6 medium pears (about 3 pounds) peeled, cored and cut into 1/2 inch pieces

  • 1 cup dried tart cranberries

  • 2/3 cup packed brown sugar

  • 2 tbsp all-purpose flour

  • 2 tbsp fresh lemon juice

  • 1/4 tsp ground cinnamon

  • 1/8 tsp kosher salt

  • pinch of ground cloves

Topping and assembly

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1 tsp kosher salt

  • 3/4 cup plus 2 tbsp sugar

  • 3/4 cup chilled unsalted butter, cut into pieces

  • vanilla ice cream for serving (optional)

  1. Prepare pears.


2. Toss pears, cranberries, sugar, flour, lemon juice, cinnamon, salt and cloves in a large bowl.


3. Transfer to 13" x 9 " baking dish, or whatever dishes you have available. I made two smaller dishes so I could give one to my landlords to try.


4. For the topping, whisk flour, baking powder, salt and 3/4 cup sugar in a medium bowl.


5. Rub in the butter with your fingers until a course meal forms.


6. Gradually mix in 1/3 cup hot water until a soft, wet dough forms. It's okay if it is a bit lumpy.


7. Drop clumps of dough over filling and sprinkle the top with the remaining two tablespoons of sugar.


8. Bake in a 400 degree Fahrenheit oven for about 40-45 minutes, until the filling is bubbling and the biscuit topping is golden brown. Let cool before serving.


I love the contrast of the soft and gooey filling with the crunchy golden top of the biscuit layer.


The sweet pears with the tart cranberries is probably my favourite part about it, and how the subtle, sweet flavour of the biscuit ties everything together. I also love the look of this dish, really simple and homey and rustic.

What are your favourite dishes to bake with fall ingredients?

Grandma's shortbread cookies

Grandma's shortbread cookies

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