Blackberry Pear Cobbler

This post is in collaboration with California Pears. All views are my own.

This blackberry pear cobbler is your new favorite late summer-early fall dessert!

The filling is packed with juicy pears and plump blackberries tossed in brown sugar, cinnamon and vanilla.

The biscuit topping is uber-fluffy and with dollops of vanilla ice cream, it is transformed into the most deliciously warm dessert - ever.

How to make blackberry pear cobbler

Featured Ingredients

For the filling:

• Butter: 4 tablespoons of melted, browned butter is the base of the coating for the beautiful sliced pears.
• Pears: The star of the show! Sliced California bartlett pears (with the skins on!) are the base of the cobbler filling. They're juicy and delicious.
• Blackberries: A few cups of frozen blackberries add a fun pop of color.
• Sugars: I use primarily dark brown sugar with a few tablespoons of granulated for fun.
• Extracts: Both vanilla and almond extract provide the BEST flavor for this filling.
• Cinnamon: Warm, warm cinnamon - oh how I love you.

For the topping:

• Flour: Any all-purpose style flour will work for the biscuit topping.
• Almond meal/flour: Provides a bit of nutty flavor and a unique texture.
• Sugar: Just a few tablespoons to sweeten it up and a little extra to sprinkle on the biscuit topping to make it crunchy.
• Baking powder: To make the biscuit topping super fluffy.
• Salt: For flavor, of course!
• Milk: Any milk will work here.
• Butter: Melted, to bring the biscuits together and provide mouthfeel and flavor.

To serve:

• Ice cream: Once the cobbler is baked, dollop your favorite vanilla ice cream on top and watch it melt into the biscuit crevices (drool).

Step-by-Step Instructions

For the filling:

1. Preheat the oven to 400 degrees.
2. Heat the butter in a 12-inch oven-safe or cast-iron skillet to medium heat until it’s melted and lightly browned.
3. Remove from the heat and stir in the sliced pears, sugars, vanilla extract, cinnamon and almond extract, until combined.
4. Place the skillet in the oven and bake 10-12 minutes or until the mixture is lightly bubbly.

For the topping:

1. In a large glass mixing bowl, whisk together the flour, almond meal or flour, 2 tablespoons of sugar, baking powder and salt until combined.
2. Whisk in the milk and melted butter or coconut oil until it forms a batter (it will be slightly lumpy like pancake batter).
3. Spoon the batter over the top of the filling. Sprinkle the remaining 1 tablespoon of sugar evenly on the topping.
4. Bake 25-30 minutes or until the topping is lightly golden brown.
5. Optional: Turn the oven to a broil. Broil the topping 2-3 minutes or until the sugar is crispy and the crust is slightly darker.

To serve:

1. Allow the cobbler to slightly cool.
2. Serve warm with vanilla ice cream or frozen yogurt, if desired.

Recipe Substitutions and Alterations

• For the butter: Try with coconut oil.
• For the blackberries: Use any berry, such as blueberries, raspberries or strawberries. You can also skip the berries and use another pear.
• For the sugars: Use any combination of dark or light brown sugar or granulated sugar. You can also use a sugar substitute like Swerve for an even lower sugar version.
• For the extracts: I highly recommend sticking to the recipe on this one! You won't regret it.
• For the flour: Use my favorite, whole wheat pastry flour, or use regular whole wheat, whole wheat white, all-purpose, oat or gluten free all-purpose flour.
• For the almond meal: You can swap in for regular flour.
• For the milk: Try with buttermilk, but add an additional 2 tablespoons (a total of 1 cup + 2 tablespoons buttermilk). You can also use any plant-based milk, like almond, coconut or oat.

Nutrition Considerations

• To make it gluten free: Use gluten free all-purpose or gluten free oat flour.
• To make it dairy free: Use any dairy free milk, like almond, coconut, oat, brown rice, cashew, soy or pea.
• To make it vegan: Use coconut oil instead of butter in both the filling and topping. Use any plant-based milk, like almond, coconut, oat, brown rice, cashew, soy or pea.
• To make it nut free. Swap the almond meal/flour for a nut free flour. Omit the almond extract. Be sure all ingredients are nut free.
• To make it egg free: This recipe does not contain eggs.
• To make it even lower in sugar: Swap all or some of the sugars for a sugar substitute like Swerve or stevia.

Why we love California pears

• California pears are the first to harvest in the United States every year.
  • In early July sun-kissed California pears begin their journey from family farms to your local grocery store, and on to your table.
  • California’s rich soil, sunny, hot climate are ideal growing conditions for producing sweet juicy pears.
• California growers believe in harvesting the traditional way which means never treated with anti-ripening shelf-life extending chemicals.
  • California pears are hand-picked from orchards over 100 years old.
• California pear farmers take care to pick pears at a point when they have plenty of sugar, but they’re still green.
  • Bartlett pears actually won’t ripen on the tree, which means they can be shipped without damaging the fruit. Once yo
• Considered the sweetest, juiciest and most flavorful pear, the Bartlett is America’s most popular variety.
  • It ripens at room temperature, turning from bright green to mild yellow, and yielding to gentle pressure. 
• California pears are low in calories, contain no fat, cholesterol or sodium, are high fiber, a good source of vitamin C and contain natural antioxidants!

Best desserts you'll need to try:

• Cranberry and Goat Cheese Stuffed Pears
• Ginger Pear Coffee Cake
• Pumpkin Oatmeal Cookies with Raisins
• Double Chocolate Zucchini Bread
• Peanut Butter Chocolate Chip Yogurt Cookies
• Cornmeal Ricotta Upside-Down Cake

Blackberry Pear Cobbler

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A one pan blackberry pear cobbler baked in a cast iron skillet.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 35-40 mins
• Total Time: 45-55 mins
• Yield: Serves 10 1x
• Category: Dessert
• Method: Stove-Top, Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Filling:

• 4 tablespoons butter
• 6 medium pears, stemmed and pitted, skins on, cut into sliced 1-inch thick (about 7 cups)
• ½ cup brown sugar
• 3 tablespoons granulated sugar
• 1 ½ teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon pure almond extract
• 2 cups frozen or fresh blackberries

Topping:

• 1 cup flour*
• ½ cup almond meal or almond flour
• 3 tablespoons granulated sugar, divided
• 2 teaspoons baking powder
• ½ teaspoon coarse salt
• 1 cup milk (of choice)
• ¼ cup melted butter or coconut oil
• Vanilla ice cream or frozen yogurt, for serving

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Instructions

1. Preheat the oven to 400 degrees.
2. Heat the butter in a 12-inch oven-safe or cast-iron skillet to medium heat until it’s melted and lightly browned. Remove the skillet from the heat and add to the butter the sliced pears, sugars, vanilla extract, cinnamon and almond extract, until combined. Place the skillet in the oven and bake 10-12 minutes or until the mixture is lightly bubbly. Scatter the blackberries amongst the pear filling.
3. In a large glass mixing bowl, whisk together the flour, almond meal or flour, 2 tablespoons of sugar, baking powder and salt until combined. Whisk in the milk and melted butter or coconut oil until it forms a batter (it will be slightly lumpy like pancake batter). Spoon the batter over the top of the filling. Sprinkle the remaining 1 tablespoon of sugar evenly on the topping.
4. Bake 25-30 minutes or until the topping is lightly golden brown.
5. Optional: Turn the oven to a broil. Broil the topping 2-3 minutes or until the sugar is crispy and the crust is slightly darker.
6. Allow the cobbler to slightly cool. Serve warm with vanilla ice cream or frozen yogurt, if desired.

Notes

Substitution Tip: If you'd like to use buttermilk instead of milk for the topping, use 1 cup + 2 tablespoons buttermilk.

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 295
• Sugar: 30g
• Sodium: 209mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 13mg