A nice warm cobbler served alongside vanilla ice cream is the perfect way to make use of favorite seasonal fruits like pears. The pears are lightly spiced with cardamom and crystallized ginger, combined with chopped almonds for crunch, then topped with a sour cream cobbler dough that bakes up light and tender.Print
Ginger and Cardamom-Spiced Pear Cobbler
Crystallized ginger and cardamom add a delicious spice to an otherwise traditional pear cobbler.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Baking
- 6 medium pears, peeled and diced (see recipe notes)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1–1/4 cups sugar, divided
- 1 tablespoon cornstarch
- Zest of one lemon
- 1/4 cup coarsely chopped crystallized ginger
- 1/4 cup coarsely chopped almonds
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup sour cream
- 4 tablespoons butter, melted
- Preheat the oven to 350°F and spray a 9-inch square baking dish with nonstick spray.
- Toss the pears with lemon juice, cinnamon and cardamom and spread evenly in the baking dish.
- Combine 3/4 cup of sugar with the corn starch, lemon zest, ginger and almonds. Toss with the pears.
- In a medium bowl, whisk the flour, baking powder, salt and remaining 1/2 cup of sugar. In a separate bowl, lightly beat the egg, then add the sour cream and butter and combine well.
- Fold the egg mixture into the flour mixture until just combined – don’t overmix.
- Drop spoonfuls of the topping mixture over the pears and bake until the topping is golden brown and the fruit juices are bubbling up, about 45 minutes. Cool slightly before serving with a dollop of whipped cream or vanilla bean ice cream.
For best results, use pears that are just barely ripe. They will retain their texture better and be less likely to give off excess liquid. If you have trouble finding crystallized ginger at your local supermarket, try the bulk aisle of the health food store.