Sep 26
2009

Pear, Blueberry & Ginger Cobbler Recipe

Pear, Blueberry and Ginger Cobbler Recipe

Growing up, one of my fondest Christmas traditions was watching the Charlie Brown Christmas special.  Despite Linus’ heartfelt telling of the Christmas story, Schroeder’s upbeat Christmas medley, and Snoopy’s hilarious antics, the star of the show was the spindly, but proud, Charlie Brown Christmas tree.  I am reminded of that tree each time I walk into our backyard to gather pears.  Our little pear tree stands only a few inches taller than me and, believe me, that’s not saying much.  One of the proudest moments of my youth was surpassing my 4 foot 11 1/2-inch (don’t forget the 1/2) mum.  I stopped growing a few inches after that.  Undeterred by its height challenges, our little pear tree bestows upon us about 50 pears per year.  If we don’t pick the pears on time, the branches of the tree become so weighted down that they almost touch the ground.  It’s the little tree that could.

While the pears are best enjoyed raw and unadulterated, they also make a mean crisp or cobbler.  While I love using fresh blueberries in desserts such as my Spiked Blueberry Crumb Bars, frozen blueberries work beautifully when paired with other fruits in baked desserts.  In this recipe, I paired frozen blueberries with fresh pears and ground ginger, and topped the mixture with moist, but crumbly biscuits to make a comforting and delicious cobbler.  The perfect ode to Autumn. 

Making the biscuits:

In a food processor, combine 1 2/3 cups all-purpose flour,


1 1/2 teaspoons ground ginger,


3 tablespoons sugar,

1 1/2 tablespoons baking powder, 1/4 teaspoon salt, 


and 1 hard-boiled egg yolk, grated on a microplane or small holes of a box grater. Using a hard-boiled egg, rather than a raw one, produces a moist, yet crumbly texture that is ideal for biscuits.



Blend briefly to combine the ingredients.

Cut 6 tablespoons (3/4 stick) unsalted, chilled butter into 1/2-inch cubes and add to the flour mixture. Process until the mixture forms coarse crumbs.


Pour 2/3 cup heavy whipping cream into the mixture and process until moist crumbs form.



Take the dough out of the processor and place it on a floured work surface. Knead the dough about 4 times, just until the dough comes together.


With a well-floured rolling pin, roll the dough into a 3/4-inch thick rectangle. Cut out eight 3-inch circles.


Place the circles on a plate, cover, and chill until ready to use.


Making the fruit mixture:

Preheat the oven to 350 degrees F.

Core and cut 2 pounds of Bartlett or Bosc pears into 1/2-inch slices. Place in a large bowl.


Add 2 cups fresh or frozen blueberries. If using frozen blueberries, there is no need to defrost them.


Stir in 1/4 cup sugar, 1 teaspoon ground ginger, 1/2 tsp freshly ground nutmeg and 1 tablespoon cornstarch.



Butter a 11x7x2-inch glass baking dish. Pour the fruit mixture into the dish.


Top the fruit mixture with the biscuit dough circles. Using 1 tablespoon heavy whipped cream, brush the tops of the biscuits. Sprinkler with 2 tablespoons raw (turbinado) sugar.


Bake for 40 to 45 minutes, or until the fruit mixture is bubbling and the biscuits are light golden brown. Cool the cobbler for 10 to 15 minutes before serving with whipped cream or vanilla ice cream.

Other pear recipes:
Karina’s Kitchen’s Pear Polenta Muffins
Bitten’s Poached Pears with Asian Spices 

Pear, Blueberry & Ginger Cobbler
Biscuit recipe adapted from epicurious.com

For the biscuits:
1 2/3 cups all-purpose flour
1 1/2 tsp ground ginger
3 tbsp sugar
1 1/2 tbsp baking powder
1/2 tsp salt
1 hard-boiled egg yolk, grated on a Microplane or small holes of box grater
6 tbsp (3/4 stick) unsalted, chilled butter, cut into 1/2-inch cubes
2/3 cup plus 1 tbsp heavy whipping cream 

For the fruit mixture:
2 lb. Bartlett or Bosc pears, cored and cut into 1/2-inch thick slices
2 cups fresh or frozen blueberries
1/4 cup sugar
1 tsp ground ginger
1/2 tsp freshly ground nutmeg
1 tbsp cornstarch
2 tbsp raw (turbinado) sugar
Whipped cream or vanilla ice cream

For the biscuits:
In a food processor, combine flour, ground ginger, sugar, baking powder, grated egg yolk, and salt.  Pulse to combine.  Add cubes of chilled butter to the flour mixture. Process until the mixture forms coarse crumbs.  Pour 2/3 cup heavy whipping cream into the mixture and process until moist crumbs form.  Take the dough out of the processor and place it on a floured work surface. Knead the dough about 4 times, just until the dough comes together.  With a well-floured rolling pin, roll the dough into a 3/4-inch thick rectangle. Cut out eight 3-inch circles.  Place the circles on a plate, cover, and chill until ready to use.

For the fruit mixture:
In a large bowl, combine pear slices, blueberries, sugar, ground ginger, ground nutmeg, and cornstarch.  Stir well to combine.  Butter a 11x7x2-inch glass baking dish and pour in the fruit mixture.  Top the fruit mixture with the biscuit dough circles. Using 1 tablespoon heavy whipped cream, brush the tops of the biscuits. Sprinkler with the raw sugar.
Bake for 40 to 45 minutes, or until the fruit mixture is bubbling and the biscuits are light golden brown. Cool the cobbler for 10 to 15 minutes before serving with whipped cream or vanilla ice cream.
Serves 8.
Related Posts Plugin for WordPress, Blogger...

{ 26 comments… read them below or add one }

1 Table Talk September 26, 2009 at 1:51 pm

I have never seen a recipe for biscuits with a cooked egg yolk—makes sense that it would add moisture. Nice that you have a pear tree right in your backyard; even if it is a cousin to the Charlie Brown tree.

Reply

2 tokyoterrace September 26, 2009 at 2:41 pm

The egg tip is so interesting! I will have to give that a try some day. This sounds so delicious- yum! And the Charlie Brown Christmas tree thing hits home- my favorite Christmas show of all time!

Reply

3 Jessie September 26, 2009 at 2:44 pm

great cobbler recipe, the biscuit topping looks wonderful!

Reply

4 April Cavin September 26, 2009 at 4:03 pm

I have never thought about pairing blueberries with pears– sounds yummy! Love the post :)

Reply

5 Victoria September 26, 2009 at 4:57 pm

Ooh sounds soooo good. We are having a ginger-themed dinner party soon – I think I will have to campaign to be the dessert person so I can make this!

Reply

6 Angie's Recipes September 26, 2009 at 5:15 pm

The cobbler looks awesome with all fruit.
Angie's Recipes

Reply

7 redkathy September 26, 2009 at 5:27 pm

Oh wow cooked egg yolk… I'm going to try that! Thanks for the tip. Your post is amazing, as always.

Reply

8 devoted4life September 26, 2009 at 8:14 pm

This looks so delicious! And the biscuits are a great way to soak up the juices of the fruit. Thank you for sharing!

Reply

9 pegasuslegend September 26, 2009 at 9:15 pm

Gorgeous pictures, you must have a great camera, as this makes my mouth water, as it would
in person! very beautifully done!

Reply

10 Jenn September 26, 2009 at 9:25 pm

I posted some cobblers today, too. hehe… I think it's a cobbler day. Yummmmy!! I like the combination of the fruits with ginger.

Reply

11 Natasha September 26, 2009 at 10:25 pm

Neat trick with the egg yolk. This recipe sounds and looks so sweet and so delicious! I must make sure to try it. Thanks!

Reply

12 citronetvanille September 27, 2009 at 1:35 am

Love the recipe, and no cinnamon in it, love it even more :o) – Looks wonderful.

Reply

13 HannahBanana aka Amanda September 27, 2009 at 2:56 am

The weather is changing and it really IS time for a good cobbler! Love that you put in the ginger…that really kicks it up!
Great recipe!

Reply

14 Fresh Local and Best September 27, 2009 at 3:07 am

The cobbler is gorgeous! The cooked egg yolk is very interesting. I'll have to try this soon!

Reply

15 Karen September 27, 2009 at 3:15 am

I used to love all of the Christmas shows that came out every year when I was a kid. Grinch, Charlie Brown, Rudolf. It wasn't Christmas without them. Thanks for the little pear tree story, it made me smile :)

Reply

16 penny aka jeroxie September 27, 2009 at 4:20 am

I don't think I ever eaten a cobbler before. I have saved this for Xmas! I should be around to do heaps of cooking. I hope I can find nice pears for it though.

Reply

17 lululu September 27, 2009 at 7:51 am

using cooked egg yolk for bakery sounds very new to me, but looks promising. i must try this trick!
your cobbler looks so flavourful!

Reply

18 Divina Pe September 27, 2009 at 2:20 pm

Yum. Lovely dessert. I couldn't resist again. :)

Reply

19 KrisKishere September 27, 2009 at 3:30 pm

An egg yolk huh?? Interesting..never heard of that! I guess I'll have to give it a try! :) Looks great as usual.

Reply

20 Laura September 27, 2009 at 5:12 pm

Hi, C.C.
Love ,love the cobbler, and topping it with biscuits….

Reply

21 Southern Grace Gourmet September 27, 2009 at 5:39 pm

Looks delicious, I love cobblers of all kinds, this one looks especially lovely

Reply

22 Miranda September 27, 2009 at 7:35 pm

Wow. Your talent is so inspiring. I love this post. Cobbler is one of my fav and this looks mouthwatering.

Reply

23 Judy September 28, 2009 at 7:42 am

Why do I always home in on the dessert recipes?! This one looks particularly good, thank you!

Reply

24 Elin September 28, 2009 at 12:26 pm

Hi CC,

Your cobbler looks yummy. Congrats….Today's
Top 9…a winner no doubt! :)

Reply

25 Marillyn Beard September 29, 2009 at 10:55 pm

Looks delicious! Love the pictures! Gotta try this sometime… thanks!!

Reply

26 it's a secret September 23, 2010 at 4:53 pm

the egg yolk thing really works great! i just made this cobbler last night, but i used fresh ginger, tapioca instead of cornstarch and spelt flour cause, well, it was all i had. turned out great! thanks for this great recipe!

Reply

Leave a Comment

Previous post:

Next post: