Pear and Raspberry Cobbler

Author: Canadian Living

For a summer-fresh dessert all year round, use partially thawed, individually quick-frozen raspberries. If using frozen blocks or clumps of unsweetened raspberries, partially thaw and add 2 tsp (10 mL) cornstarch to fruit mixture, tossing well

  • Portion size 6 servings


  • 4 cups chopped peeled pears
  • 1 cup raspberry
  • 1/4 cup granulated sugar
  • 1 teaspoon grated lemon rind
  • 4 teaspoons lemon juice
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • milk
  • granulated sugar
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1/4 cup butter
  • 1/3 cup buttermilk


In bowl, combine pears, raspberries, sugar, lemon rind and juice, and cardamom; toss well. Arrange in 6-cup (1.5 L) baking dish or divide among six 3/4-cup (175 mL) custard cups. Set aside.

Topping: In bowl, stir together flour, sugar, baking powder, baking soda and salt ; cut in butter until mixture resembles coarse crumbs. Add buttermilk all at once, stirring with fork to make soft, slightly sticky dough; gather into a ball.

On lightly floured surface, knead dough about 8 times or until smooth. Roll out into circle about 1/2 inch (1 cm) thick. Using 3-inch (8 cm) fluted cookie cutter, cut out 6 rounds; arrange evenly over fruit.

Glaze: Brush dough lightly with milk; sprinkle with sugar. Bake in 400°F (200°C) oven for 20 to 25 minutes or until fruit is tender and topping is golden brown. Serve warm.

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Baking & Desserts

Pear and Raspberry Cobbler