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Erin McDowell's Pear-Apple Cobbler

Erin McDowell’s Pear-Apple Cobbler

Erin McDowell’s Pear-Apple Cobbler

Cookbook author and New York Times contributor Erin McDowell is our go-to dessert guru. This is a fresh take on a classic cobbler, featuring gingery, spiced biscuits.

Cookware used in this recipe

Melt the butter in The Dutchess (or any Dutch oven) over medium heat. Add the apples, pears, and fresh ginger, and stir until the mixture is well combined and coated all over with butter.

Add 1/4-cup (53 g) of the brown sugar, along with the cinnamon, ground ginger, nutmeg, and salt, and stir well to combine. Lower heat to medium-low and cook, stirring occasionally, for 5 minutes.

In a small bowl, mix the remaining half cup (106 g) brown sugar and flour with a fork until well combined. Sprinkle this mixture over the fruit inside the pot, then stir well to combine. Continue to cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, 4–5 minutes. Remove from heat and set aside while you make the topping.

Preheat the oven to 350 degrees F. In a large bowl, whisk the flour, oats, brown sugar, ground ginger, baking powder, and salt to combine. Add the cubed butter and toss in the flour until each piece is fully coated.

Use your fingers or a pastry cutter to mix the butter into the flour, until the mixture looks crumbly and is the consistency of a coarse meal. Stir in the crystallized ginger. 

Make a well in the center of the bowl, and add the buttermilk, egg, and vanilla to it. Use a spatula to stir the mixture until it’s well combined — it should form large crumbles and border on being slightly sticky.  

Spoon the mixture over the fruit inside The Dutchess. No need to be precise — just create an even layer over the surface, but it’s okay if there are holes between the dropped portions of batter. Sprinkle turbinado or sanding sugar generously over the biscuit. 

Transfer The Dutchess to the oven (uncovered) and bake until the filling is bubbling around the edges and the biscuit is golden brown on the surface, 45–55 minutes. Cool for 15 minutes before serving warm with whipped cream or ice cream.

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