Side note: This cheerful, skillet-friendly spiced pear cobbler brings together simple pantry staples, warm spices, and a tender drop biscuit topping. It is ideal for crowd-pleasing dinners and cozy gatherings and centers on the joys of cooking, recipes, bon apetit.
Key takeaways
- Use firm Bosc pears for baking so they keep some bite and do not turn to mush.
- A cast iron skillet goes from stove top to oven and keeps the filling warm at the table.
- Ginger and cardamom give a fresh, warm spice profile that plays beautifully with pear.
- Make a slurry to thicken the filling so it becomes jammy without being runny.
Why this cobbler works
This spiced pear cobbler balances texture and ease. The cook chooses Bosc pears because they are firm and retain texture when heated, producing slices that remain slightly bitey instead of collapsing into sauce. The recipe uses pantry ingredients and a simple drop-biscuit topping that requires no rolling, chilling, or pre-baking. Altogether, it celebrates cooking, recipes, bon apetit by making something impressive with minimal fuss.
Ingredients
- 3 1/2 pounds Bosc pears, peeled and cut into 1/4 inch wedges
- 3 tablespoons butter
- 1/2 cup light brown sugar
- 2 tablespoons lemon juice plus 1 1/2 teaspoons lemon zest
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon black pepper and 1/2 teaspoon salt
- 2 tablespoons all-purpose flour (for slurry)
- 3 tablespoons heavy cream (for slurry)
- For the drop-biscuit topping: 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt, 1 cup heavy cream, 5 tablespoons melted butter
Step-by-step method
- Peel and core pears, cutting them into 1/4 inch thick wedges. Using a melon baller or paring knife helps remove the fibrous core cleanly.
- Heat 3 tablespoons butter in a 12 inch cast iron skillet over medium. Add pears, 1/2 cup light brown sugar, 2 tablespoons lemon juice, 3/4 teaspoon ground ginger, 1/2 teaspoon ground cardamom, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Stir gently to combine.
- Lower heat to low, cover, and cook about 5 minutes until pears are just tender.
- While pears cook, whisk 2 tablespoons flour with 3 tablespoons heavy cream and 1 1/2 teaspoons lemon zest to make a slurry. Stir the slurry into the hot pear mixture for about 1 minute until the filling thickens and clings to the fruit.
- Whisk dry topping ingredients together, then add 1 cup heavy cream and 5 tablespoons melted butter. Stir until just combined; do not overmix.
- Drop spoonfuls of the dough, about 1 1/2 inches each, evenly over the pear filling. The dough will spread while baking to create a golden crust with tender centers.
- Transfer the skillet carefully to a 425 degree oven (use two hands or a dish towel). Bake 15 to 20 minutes until dumplings are golden and the filling bubbles.
- Let cool 10 minutes so the filling sets, then serve warm.
Tips and variations
- Substitute another firm pear if Bosc are unavailable; be aware softer pears may become more saucy.
- If a cast iron skillet is not available, use an oven-safe stainless steel skillet or a baking dish, but cast iron holds heat for serving.
- Try swapping part of the brown sugar for maple syrup for a deeper flavor, or add a handful of toasted nuts for crunch.
- Keep the biscuit topping lightly mixed to preserve tenderness and rise.
- Serve with vanilla ice cream or a dollop of crème fraîche to contrast warm spices and bright lemon.
Final thoughts
Sweet juicy pears, warmly spiced with ginger, cardamom, and a touch of black pepper, pair perfectly with a crunchy, craggly drop biscuit topping. The cast iron approach streamlines the process from stove to oven to table. This recipe is a delightful expression of cooking, recipes, bon apetit and is ideal for sharing at fall dinners or anytime a cozy, crowd-pleasing dessert is needed.
How to Make the Best Spiced Pear Cobbler (Perfect for Fall) | cooking, recipes, bon apetit. There are any How to Make the Best Spiced Pear Cobbler (Perfect for Fall) | cooking, recipes, bon apetit in here.
