Thursday, September 3, 2009

Caramel Pear Cobbler

So somehow our raggedy pear tree produced a few handfuls of pears this season and I took it myself to do something constructive with the fruit. Here's a recipe recommended by my mom, and now very much recommended by Matt. (He said it's "almost as good as a spider drawing" -- see the previous post.) It's syrupy and sweet, and pear-fect (it's hard to be this corny, it really is) for fall. (I know it's not fall, but tell that to the grocery store, which has a mums and pumpkin displayed outside.) Now I just need some mulled cider.

Caramel Pear Cobbler

  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Pinch ground cloves (I used Allspice, which I had on hand.)
  • 1/2 cup milk
  • 4 medium pears, peeled and cut into 1/2-inch cubes
  • 1/2 cup chopped pecans (Optional)
  • 3/4 cup packed brown sugar
  • 1/4 cup butter
  • 3/4 cup boiling water
  • Vanilla ice cream or whipped cream, optional


In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish. In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, at 375° for 45-50 minutes. Serve warm with ice cream or whipped cream.

This is your dopey author and cook, modeling her new chef hat. One word: hotness. (You do know I'm being sarcastic, right?)

Those pears are genuine Hopkins fruit tree pears.

No joke: this is what it looks like before it goes into the oven. You pour the syrup over the cake mixture and bake.

And this is what it looks like fresh outta the oven. Gooey and yummy in my tummy.


  1. Mom made a pretty tasty chocolate truffle cake this weekend too.

  2. Well, then, please tell her she's welcome to guest-post (and send leftovers!!) anytime.