Cornmeal-Pear Cobbler

Cornmeal-Pear Cobbler
Servings: 8 to 10 Prep 15 mins Cook 35 mins Start to Finish 50 mins


  • 2 1/2 pounds pears, peeled, cored and cut into 1/2-inch wedges (about 8 small pears)
  • 3 tablespoons sugar
  • 1 tablespoon honey
  • 1 tablespoon flour
  • 1 tablespoon lemon juice
  • Pinch salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • 3/4 cup flour
  • 3 tablespoons stoneground cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, chilled and sliced
  • 1/2 cup buttermilk
  • 1 tablespoon honey
  • Frozen yogurt or Greek yogurt, for serving (optional)

Make It

1. Preheat the oven to 400 degrees F. In a bowl, toss the pears with the sugar, flour, honey, lemon juice and salt. Scrape the fruit into an ovenproof, 10-inch baking dish and dot it with the tablespoon of butter.

2. In a bowl, whisk together the flour, cornmeal, baking powder, soda and salt. Add the butter and pinch it in with your fingertips until the mixture resembles coarse crumbs. Stir in the buttermilk with a fork until just combined.

3. Top the fruit with rounded tablespoons of biscuit batter, spacing the biscuits evenly over the fruit. Drizzle the tablespoon of honey evenly over the top of the cobbler. Bake until the biscuits are golden and the pears are bubbling and tender, 35 to 40 minutes. Serve warm, with a dollop of frozen yogurt or Greek yogurt if desired.


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