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Pear & Cranberry Cornmeal Cobbler
recipe
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London
Pear & Cranberry Cornmeal Cobbler
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
As good for dessert as for breakfast, this festive cobbler is a winner with the added cornmeal crunch in the biscuit topping.
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You Need

4-6 servings

  • Cornmeal Biscuits

    • 100g cold salted butter
    • 100g plain flour
    • 3 tbsp cornmeal (or polenta)
    • 2 tbsp caster sugar
    • 2 tsp baking powder
    • 2 tbsp salt
    • 1/2 tsp kosher salt
    • 3 tbsp cold buttermilk (or creme fraiche)
    • egg wash – 1 egg and 2 tbsp whole milk
    • Demerara sugar for sprinkling

  • Filling

    • 4 large firm pears
    • 150g fresh cranberries (if using frozen do not defrost)
    • juice from 1 orange
    • 50g light brown soft sugar
    • 1 tsp vanilla extract
    • 1 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp nutmeg
    • 30g crystallised ginger (optional)

    • How To

    1. Grate the cold butter on the large holes of a box grater and place it back in the fridge while assembling the rest of the ingredients.
    2. Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add grated butter and mix using fingertips until crumbly.
    3. Add buttermilk and bring dough together lightly until just mixed. Do not overwork. Flatten dough on a rimmed baking sheet and cut 9 discs.
    4. Place biscuit discs in the freezer for 1-2 hours.
    5. Preheat oven to 180C (350F).
    6. Quarter, peel, core, and slice pears into 1cm pieces. Place them in a baking dish with cranberries and remaining ingredients, toss to combine.
    7. Remove biscuit discs from freezer and place on top of the fruit, leaving gaps. Brush each with egg wash and sprinkle with Demerara sugar.
    8. Bake for 40-45 minutes until tops are golden and fruit is bubbling. Serve with lightly whipped cream or creme fraiche.