Recipe courtesy of Michael Lomonaco

Maple Cranberry Pear Cobbler

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  • Level: Easy
  • Yield: 6 to 8 servings
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3 pears, such as Bartlett or Bosc, peeled, halved, cored, and cut into slices

3 cups (12-ounce bag) cranberries, picked over and rinsed

1 cup maple syrup

2 tablespoons orange juice

1 tablespoon grated orange peel

1/2 teaspoon cinnamon

Freshly grated nutmeg to taste

1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water

For the biscuit dough:

2 cups all-purpose flour

1 tablespoon sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 stick (1/2 cup) cold unsalted butter, cut into bits

2 tablespoons cold vegetable shortening

1 cup heavy cream

Egg wash made by beating 1 large egg with 1 teaspoon water


  1. Preheat the oven to 425 degrees F. In a saucepan combine the pears, cranberries, maple syrup, orange juice, orange peel, cinnamon and nutmeg, bring to a boil and simmer, stirring occasionally, for 3 minutes, or until cranberries have popped. Stir in cornstarch mixture and simmer for 1 minute, or until thickened. Let cool. Transfer mixture to a buttered baking dish.
  2. Make the dough: Into a bowl sift together the flour, sugar, baking powder and salt. Add the butter and the shortening and blend the mixture until it resembles coarse meal. Stir in the cream and form the dough into a ball.
  3. On a floured surface roll the dough into a round large enough to fit the dish, arrange it over the filling and crimp the edge decoratively. Brush the dough with the egg wash, cut steam vents in the center, and bake for 35 to 40 minutes, or until golden brown.