Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large pears (about 2 lb/900 g), peeled, cored, sliced 1/2 inch
- 1 1/2 cups cranberries (fresh or frozen; do not thaw)
- 1/3 cup granulated sugar + 1/4 cup light brown sugar
- 1 tbsp fresh lemon juice + 1 tsp lemon zest
- 1 tsp vanilla extract (plus 1 tsp for biscuit)
- 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, pinch nutmeg
- 1 1/2 tbsp cornstarch; pinch kosher salt
- 2 tbsp unsalted butter, diced (for fruit)
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar (for biscuit)
- 1 1/2 tsp baking powder + 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1 tbsp milk or cream (for brushing) + 1 tbsp coarse sugar
- Vanilla ice cream, for serving; honey to drizzle
Do This
- 1. Heat oven to 400°F (200°C). Place a 10-inch oven-safe skillet or 2-qt baking dish on a sheet pan.
- 2. Toss pears and cranberries with sugars, lemon juice/zest, vanilla, spices, cornstarch, and salt. Spread in pan; dot with 2 tbsp butter.
- 3. Roast 15 minutes, stirring once halfway.
- 4. Make biscuit: whisk flour, sugar, baking powder, baking soda, and salt. Cut in 6 tbsp butter to pea-size; stir in buttermilk and 1 tsp vanilla just to combine.
- 5. Dollop dough over hot fruit in 8–10 mounds; brush with milk/cream and sprinkle coarse sugar.
- 6. Bake 28–32 minutes, until biscuits are deep golden and juices bubble thickly.
- 7. Rest 10–15 minutes. Serve warm with vanilla ice cream and a drizzle of honey.
Why You’ll Love This Recipe
- Cozy flavors: buttery biscuits, caramelized pears, and tart cranberries in every bite.
- Two-part bake ensures jammy fruit and a crisp, golden top.
- Simple pantry staples and one pan make it weeknight-friendly.
- Made to impress when served warm with ice cream and a touch of honey.
Grocery List
- Produce: 4 large pears, 1 lemon, 1 1/2 cups cranberries
- Dairy: Unsalted butter, buttermilk, milk or cream (for brushing), vanilla ice cream
- Pantry: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, vanilla extract, ground cinnamon, ground ginger, nutmeg, cornstarch, kosher salt, coarse sugar (turbinado), honey
Full Ingredients
Fruit Filling
- 4 large pears (about 2 lb/900 g), peeled, cored, and sliced 1/2 inch thick
- 1 1/2 cups cranberries (fresh or frozen; if frozen, do not thaw)
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of ground nutmeg
- 1 1/2 tbsp cornstarch
- Pinch of kosher salt
- 2 tbsp unsalted butter, diced (to dot over fruit)
Buttery Biscuit Topping
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 6 tbsp cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 1 tsp vanilla extract
- 1 tbsp milk or heavy cream, for brushing
- 1 tbsp coarse sugar (turbinado or demerara), for sprinkling
For Serving
- Vanilla ice cream (about 1 quart)
- Honey, for drizzling (2–3 tbsp, to taste)
Step-by-Step Instructions
Step 1: Preheat and position the pan
Preheat the oven to 400°F (200°C) with a rack in the center. Set a 10-inch oven-safe skillet (cast iron is ideal) or a 2-quart baking dish on a rimmed sheet pan to catch any bubbling juices.
Step 2: Toss the fruit
In a large bowl, combine the granulated sugar, brown sugar, cornstarch, cinnamon, ginger, nutmeg, and a pinch of salt. Add the sliced pears and cranberries and toss to coat evenly. Add the lemon juice, lemon zest, and 1 teaspoon vanilla; toss again until the cornstarch-sugar mixture disappears and the fruit is evenly coated.
Step 3: Roast the fruit
Transfer the fruit mixture to the skillet or baking dish and spread into an even layer. Dot the top with the 2 tablespoons of diced butter. Roast for 15 minutes, stirring once halfway through, until the pears begin to soften and the cranberries start to pop.
Step 4: Make the biscuit topping
While the fruit roasts, whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Cut in the cold butter with a pastry cutter or fingertips until pea-sized bits remain. Stir in the cold buttermilk and 1 teaspoon vanilla just until no dry flour remains; the dough will be thick and shaggy. Let rest 5 minutes to hydrate.
Step 5: Assemble the cobbler
Remove the hot fruit from the oven and stir to redistribute the juices. Using a spoon or scoop, dollop the biscuit dough over the fruit in 8–10 mounds, leaving some gaps for steam to escape. Brush the tops with milk or cream and sprinkle evenly with the coarse sugar.
Step 6: Bake until golden and bubbling
Return to the oven and bake 28–32 minutes, rotating once halfway, until the biscuits are deep golden-brown and the fruit juices bubble thickly around the edges. For extra assurance, the center biscuit should read about 200°F (93°C) on an instant-read thermometer.
Step 7: Rest and serve
Let the cobbler stand for 10–15 minutes so the juices thicken. Spoon into bowls, add a generous scoop of vanilla ice cream, and finish with a light drizzle of honey. Serve warm.
Pro Tips
- Pear picks: Bosc or Anjou pears hold their shape best. Choose fruit that is ripe but still firm.
- Keep it cold: Cold butter and cold buttermilk make the biscuit topping tender and flaky. Avoid overmixing.
- Don’t thaw cranberries: Frozen berries go straight in; they help keep the filling bright and jammy.
- Look for bubbles: Juices should bubble vigorously at the edges when it is set; if runny, bake 5 more minutes.
- Extra crunch: Brushing with cream and sprinkling coarse sugar gives the biscuits beautiful color and crackly tops.
Variations
- Maple-pecan: Stir 1/2 cup chopped toasted pecans into the biscuit dough and drizzle warm maple syrup instead of honey.
- Ginger-cardamom: Add 1 teaspoon freshly grated ginger and a pinch (1/8 teaspoon) ground cardamom to the fruit for spicier warmth.
- Gluten-free: Use a 1:1 gluten-free baking flour and add 1 additional tablespoon buttermilk if the dough seems dry.
Storage & Make-Ahead
Refrigerate leftovers, covered, for up to 2 days. Reheat portions in a 350°F (175°C) oven for 10–12 minutes to re-crisp the biscuit tops, or microwave until warm (the topping will soften). Make-ahead: Prepare the fruit filling up to 24 hours in advance and refrigerate; rewarm until bubbling before topping and baking. The fully baked cobbler is best fresh; freezing is not recommended for the finished dish, though the uncooked fruit base can be frozen up to 2 months (thaw overnight in the refrigerator before baking).
Nutrition (per serving)
Approximate (without ice cream and honey): 330 calories; 14 g fat (9 g saturated); 55 g carbohydrates; 4 g protein; 5 g fiber; 230 mg sodium. With 1/2 cup vanilla ice cream and 1 tsp honey: about 510 calories.
