Warm and Rustic Pear Cobbler
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Warm and Rustic Pear Cobbler

with Whipped Cream

This rustic dessert is lovely enough to serve for guests but you'll probably want it all to yourself! If you've got some vanilla ice cream lying around, scoop some to serve alongside for extra decadence!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time50 minutes
Cooking Time8 minutes


/ serving 2 people

3 unit(s)


1 unit(s)


1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

1 tsp

Pumpkin Pie Spice Mix

(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)

8 tbsp

All-Purpose Flour

(Contains Wheat)

113 mL


(Contains Milk)

1 tsp

Baking Powder

28 g

Dried Cranberries

Not included in your delivery

3.5 tbsp

Unsalted Butter*

0.06 tsp


4.5 tbsp



Nutrition Values

Calories820 kcal
Fat40 g
Saturated Fat25 g
Carbohydrate109 g
Sugar61 g
Dietary Fiber10 g
Protein7 g
Cholesterol125 mg
Sodium430 mg
Trans Fat1 g
Potassium350 mg
Calcium100 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
8x8" Baking Dish
Medium Bowl
Small Bowl
Measuring Spoons
Measuring Cups



Transfer half the cream to a medium bowl and place in the fridge. Melt 3 tbsp butter in a large non-stick pan over medium heat. Carefully transfer melted butter to a small bowl, then stir in remaining cream and 1 tbsp water. While butter melts, zest, then juice half the lemon. Core, then cut pears into 1/2-inch pieces. Grease an 8x8 baking dish with 1/2 tbsp butter. Whisk together flour, baking powder, 2 1/2 tbsp sugar and a pinch of salt in a medium bowl until combined. Add lemon zest and butter-cream mixture to the flour mixture, then whisk until combined.


Heat the same pan over medium heat. When hot, add pears, dried cranberries, Pumpkin Pie Spice and 2 tsp sugar. Cook, stirring often, until pears soften slightly, 3-4 min. Stir together cornstarch and 1/3 cup water in a small bowl until cornstarch dissolves, then add to the pan. Cook, stirring constantly, until thickened, 30 sec. Remove the pan from heat, then stir in lemon juice.


Transfer pears to the buttered baking dish and arrange in an even layer. Dollop batter over top in spoonfuls, leaving a few small gaps. Sprinkle with 1 tbsp sugar. Bake in the middle of the oven until top of cobbler is golden-brown and baked through and pears are tender, 35-40 min. Allow to cool for 5 min.


While cobbler cools, add 1 tsp sugar to reserved cold cream in medium bowl. Whisk until soft peaks form, 2-4 min. Divide cobbler between bowls. Dollop whipped cream over top.