Recipe Corner: Holiday Pear Apple Cobbler



4 cups Anjou or Bartlett pears, cored, peeled, cut into1/2 inch slices

2 cups Granny Smith apples, peeled and sliced

1 cup sugar or light brown sugar

3 tablespoons flour

3 tablespoons unsalted butter, melted

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2-3 tablespoons lemon juice and 1 teaspoon grated lemon rind

1 teaspoon each vanilla and cinnamon

1/2 cup dried cranberries (or golden raisins)

1/2 cup pear juice (or apple juice or apple brandy)

Sprigs of fresh mint to garnish

Pecan Crumble Topping:

1 cup roasted salted pecans, chopped

1/2 cup light brown sugar

1/2 cup flour

1 teaspoon ground ginger

1/2 teaspoon each cinnamon and nutmeg

5-6 tablespoons chilled unsalted butter, cut into pieces

Pinch of salt

Combine the sugar, flour, spices, and salt in a medium bowl.  Mix to blend thoroughly. Cut in the butter until mixture resembles coarse crumbs.  Mix in the pecans and set aside.


Preheat oven to 350 degrees and grease a 13” X 9” baking dish.

Toss the pears and apples with sugar in a large mixing bowl.  Add flour, melted butter, lemon juice, lemon rind, vanilla, cinnamon, dried cranberries, and pear juice, and toss to combine all ingredients.

Pour half the fruit mixture into the baking dish and sprinkle with half the topping.  Add remaining fruit mixture and sprinkle with remaining topping spread over the top.

Bake for 35-40 minutes or until top is golden brown and fruit is bubbly.  Cool slightly on a wire rack.

This cobbler is best served warm with ice cream, half and half, or fresh whipped cream.  Top with sprigs of fresh mint, if desired.

Serves 6-8.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset Magazine, Cooking Light Magazine, and at

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