This Southern pear cobbler takes only 20 mins to prep

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What differentiates a cobbler from a crumble from a crisp? Simple: Cobbler is a fruit base with a doughy, almost cake-like topping rather than a crispy or crumbly, almost cookie-like topping. The result is a slightly less-sweet dessert that focusses more on the flavor of the fruit and the combination of textures. It really sings when served with a drizzle of heavy cream or a scoop of vanilla ice cream that’s just starting to melt.
This cobbler is a pear version, with a light and fluffy topping that compliments the fruit perfectly. The preparation only takes 20 minutes, and you’ll know it’s almost done in the oven once the house starts to take on a mouth-watering cobbler scent!
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Cooktop Cove
Southern pear cobbler
4
20 minutes
70 minutes
90 minutes
4 fresh bosc pears
1 tablespoon freshly squeezed lemon juice
1 tablespoon dark brown sugar
2 tablespoons of butter (softened)
½ cup granulated sugar, divided
6 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
3 tablespoons whole milk
2 tablespoons hot water
Heavy cream (optional, for serving)
Preheat the oven to 350F. Pro tip: Line the bottom of the oven with aluminum foil to catch any drips from the cobbler.
Peel each pear and slice into 8 equal wedges. Remove the cores and stems. Drizzle the fruit with the lemon juice and add the brown sugar. Toss until every piece is evenly coated. Lay the fruit in a single layer across the bottom of a 9 x 6½ inch baking dish.
In a medium-large mixing bowl, vigorously beat together the butter and all but 1 heaping tablespoon of the sugar with a whisk or electric mixer until it resembles sand, about 1 minute. Add the flour, baking powder, and salt and beat until incorporated. Add the milk and beat until light and fluffy, about 2 minutes.
Use a large spoon or spatula to transfer blobs of the batter over the pears, then spread the mixture out so its a smooth, even layer. Sprinkle the top with the remaining sugar and then the hot water.
Bake the cobbler for 60-75 minutes, or until golden brown (a toothpick inserted into the cobbler should come out without any batter on it). Allow to cool at least 30 minutes before serving.
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