Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits Recipe

Name: Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 2/3 cup stone-ground cornmeal (medium grind); 1/4 cup plus 3 tablespoons sugar, divided; 2 teaspoons baking powder; 1/2 teaspoon coarse kosher salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 3 tablespoons unsalted butter, melted; 2/3 cup chilled heavy whipping cream; 6 pounds firm but ripe Seckel pears, Taylor Gold pears, or Bosc pears, peeled, cored, cut into 1/2- to 3/4-inch pieces (about ½ cups); 1 cup apple juice; 1/4 cup fresh lemon juice; 3 tablespoons cornstarch; 1 teaspoon (scant) coarse kosher salt; 1/2 teaspoon freshly grated nutmeg; 2 tablespoons (1/4 stick) chilled unsalted butter, diced; 1 1/2 cups dried wild blueberries (9 ounces); Vanilla ice cream

Servings: persons

1 cup all purpose flour
2/3 cup stone-ground cornmeal (medium grind)
1/4 cup plus 3 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 3 tablespoons unsalted butter, melted
2/3 cup chilled heavy whipping cream
6 pounds firm but ripe Seckel pears, Taylor Gold pears, or Bosc pears, peeled, cored, cut into 1/2- to 3/4-inch pieces (about ½ cups)
1 cup apple juice
1/4 cup fresh lemon juice
3 tablespoons cornstarch
1 teaspoon (scant) coarse kosher salt
1/2 teaspoon freshly grated nutmeg
2 tablespoons (1/4 stick) chilled unsalted butter, diced
1 1/2 cups dried wild blueberries (9 ounces)
Vanilla ice cream

1
Whisk flour, cornmeal, 1/4 cup sugar, baking powder, and 1/2 teaspoon coarse salt in large bowl.
2
Add chilled butter; rub in with fingertips until mixture resembles coarse meal.
3
Add cream; stir just until moistened.
4
Gather dough together; form into 8-inch-long log.
5
Cut log crosswise into eight 1-inch-thick rounds.
6
Spread 3 tablespoons sugar on plate.
7
Dip 1 cut side of each biscuit into melted butter, then dip buttered side in sugar.
8
Place biscuits, sugared side up, on platter; sprinkle any remaining sugar over top.
9
Cover and chill.
10
Preheat oven to 375F.
11
Butter 13x9x2-inch glass baking dish.
12
Place pears in large bowl.
13
Add next 5 ingredients; toss.
14
Let stand 10 minutes, tossing occasionally.
15
Transfer pear filling to prepared dish.
16
Dot with diced butter.
17
Cover dish with foil.
18
Bake until pears are almost tender, about 50 minutes.
19
Remove dish from oven; stir dried blueberries into pear filling.
20
Place biscuits atop filling.
21
Continue to bake uncovered until filling is bubbling thickly, biscuits are pale golden, and tester inserted into biscuits comes out clean, about 35 minutes longer (biscuits may look cracked).
22
Cool 30 minutes.
23
Serve warm with ice cream.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup all purpose flour, 2/3 cup stone-ground cornmeal (medium grind), 1/4 cup plus 3 tablespoons sugar, divided, 2 teaspoons baking powder, and more.

Yes, Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits

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