Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 medium pears, peeled and sliced (about 6 cups/800 g)
- 12 oz fresh cranberries (340 g)
- Granulated sugar: 1/2 cup (100 g) for filling + 1/4 cup (50 g) for biscuit dough
- Light brown sugar: 1/3 cup (67 g)
- Cornstarch: 2 1/2 tbsp (20 g)
- Ground cinnamon: 1 tsp
- Fine sea salt: 3/4 tsp total (1/4 tsp filling, 1/2 tsp dough)
- Vanilla extract: 1 tsp; orange zest: 1 tbsp; orange juice: 2 tbsp
- Unsalted butter: 2 tbsp (dotting) + 6 tbsp (85 g, for biscuit dough)
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 1 1/2 tsp; baking soda: 1/4 tsp
- Cold buttermilk: 3/4 cup (180 ml)
- Heavy cream or milk: 1 tbsp (brushing); turbinado sugar: 1 tbsp
- Powdered sugar: for dusting
Do This
- 1. Heat oven to 400°F (200°C). Butter a 10-inch oven-safe skillet or 2-qt baking dish.
- 2. Toss pears, cranberries, sugars, cornstarch, cinnamon, salt, vanilla, orange zest and juice. Spread in pan; dot with 2 tbsp butter. Bake 15 minutes.
- 3. Whisk flour, 1/4 cup sugar, baking powder, baking soda, and 1/2 tsp salt. Cut in 6 tbsp cold butter; stir in cold buttermilk just to combine.
- 4. Drop 8–10 biscuit mounds onto hot fruit; brush with cream and sprinkle turbinado sugar.
- 5. Bake 22–25 minutes until biscuits are deep golden and juices bubble thickly.
- 6. Cool 15 minutes. Dust with powdered sugar and serve warm.
Why You’ll Love This Recipe
- Perfect balance of tart cranberries and sweet, tender pears.
- Golden biscuit topping that is crisp on the edges and fluffy inside.
- Simple, everyday ingredients and one pan for easy cleanup.
- Great make-ahead options and even better the next day.
Grocery List
- Produce: 4 medium pears (Anjou or Bosc), 12 oz fresh cranberries, 1 orange
- Dairy: Unsalted butter, buttermilk, heavy cream or milk
- Pantry: All-purpose flour, granulated sugar, light brown sugar, turbinado sugar, cornstarch, vanilla extract, ground cinnamon, fine sea salt, powdered sugar
Full Ingredients
Cranberry-Pear Filling
- 4 medium pears, peeled, cored, and sliced 1/2 inch thick (about 6 cups/800 g; Anjou or Bosc)
- 12 oz fresh cranberries (340 g), rinsed and picked over
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar: 1/3 cup (67 g), packed
- Cornstarch: 2 1/2 tbsp (20 g)
- Ground cinnamon: 1 tsp
- Fine sea salt: 1/4 tsp
- Vanilla extract: 1 tsp
- Orange zest: 1 tbsp (from 1 orange)
- Fresh orange juice: 2 tbsp
- Unsalted butter: 2 tbsp, cut into small cubes (for dotting)
- Optional: 1/4 tsp almond extract (lovely with pears)
Golden Biscuit Topping
- All-purpose flour: 1 1/2 cups (190 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/4 tsp
- Fine sea salt: 1/2 tsp
- Cold unsalted butter: 6 tbsp (85 g), cut into 1/2-inch cubes
- Cold buttermilk: 3/4 cup (180 ml), plus 1–2 tbsp more only if needed for a soft, scoopable dough
Finish
- Heavy cream or milk: 1 tbsp, for brushing
- Turbinado sugar: 1 tbsp, for sprinkling
- Powdered sugar: for dusting after baking
Step-by-Step Instructions
Step 1: Preheat and prep the pan
Heat the oven to 400°F (200°C) with a rack in the center. Lightly butter a 10-inch oven-safe skillet (cast iron is ideal) or a 2-quart baking dish (about 9-inch square). This helps the fruit juices glaze the edges without sticking.
Step 2: Make the cranberry-pear filling
In a large bowl, combine the sliced pears, cranberries, granulated sugar, brown sugar, cornstarch, cinnamon, salt, vanilla, orange zest, and orange juice (plus almond extract if using). Toss thoroughly until no dry cornstarch remains and the fruit is evenly coated. Scrape the mixture into the prepared pan and spread in an even layer. Dot the top with the 2 tablespoons of butter.
Step 3: Give the fruit a head start
Bake the fruit for 15 minutes. The cranberries should begin to burst and the juices will look glossy at the edges—this jump-start prevents soggy biscuits. While the fruit bakes, make the biscuit dough.
Step 4: Mix the biscuit dough
In a medium bowl, whisk the flour, 1/4 cup sugar, baking powder, baking soda, and 1/2 teaspoon salt. Using a pastry cutter or your fingertips, cut in the 6 tablespoons cold butter until pea-sized bits remain with some smaller crumbs. Drizzle in the cold buttermilk and stir just until the dough comes together. It should be soft and slightly shaggy; do not overmix. Let it sit 3–5 minutes to hydrate.
Step 5: Top the hot fruit
Remove the pan from the oven. Using a large spoon or a #30 scoop, drop 8–10 mounds of dough evenly over the bubbling fruit, leaving small gaps so steam can escape. Brush the biscuit tops with cream (or milk) and sprinkle with turbinado sugar for crunch.
Step 6: Bake until golden and bubbling
Return the pan to the oven and bake 22–25 minutes, rotating once, until the biscuits are deeply golden and the filling is vigorously bubbling and thickened. If the biscuits brown too quickly, tent loosely with foil for the final 5 minutes. A peek inside a biscuit should show a cooked, fluffy center.
Step 7: Rest, dust, and serve
Cool the cobbler on a rack for 15–20 minutes so the juices thicken. Dust generously with powdered sugar just before serving. Enjoy warm on its own, or with a splash of cream or a scoop of vanilla ice cream.
Pro Tips
- Choose pears that are ripe but firm; soft pears can turn mushy. Aim for 1/2-inch slices for the best texture.
- Keep everything cold for tall, tender biscuits. Chill the butter and buttermilk, and work quickly.
- Pre-baking the fruit is key. Starting the cranberries and pears ensures the topping bakes through and stays crisp.
- If your fruit is extra juicy, add an extra 1 teaspoon cornstarch to the filling.
- Pan options: a 10-inch skillet or 2-quart dish works best. For a 9×13-inch pan, the layer will be thinner; start checking 5 minutes earlier.
Variations
- Ginger-Cardamom: Add 1 teaspoon finely grated fresh ginger and 1/4 teaspoon ground cardamom to the filling.
- Almond Crunch: Scatter 1/3 cup sliced almonds over the biscuits for the last 10 minutes of baking.
- Maple Twist: Replace 2 tablespoons of the granulated sugar in the filling with 2 tablespoons pure maple syrup and reduce the orange juice by 1 tablespoon.
Storage & Make-Ahead
Store cooled cobbler covered at room temperature for 1 day or refrigerate up to 4 days. Reheat at 350°F (175°C) for 10–15 minutes until warmed and re-crisped. The filling can be mixed and refrigerated up to 6 hours ahead (stir before baking). The biscuit dry ingredients can be whisked together and held airtight for 1 day; add butter and buttermilk just before baking. Leftovers freeze well for up to 3 months; thaw in the fridge and reheat as above.
Nutrition (per serving)
Approximate: 350 calories; 10 g fat; 60 g carbohydrates; 4 g protein; 220 mg sodium; 4 g fiber; 33 g sugars. Values will vary based on exact ingredients.
