Blueberry Pear Cobbler
Submitted by guyconn
A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.
YIELD
6 servingsPREP
25 minCOOK
20 minREADY
45 minBlueberries and pears don’t get paired together often enough, and this cobbler makes a strong case for changing that.
The pears bring a mellow sweetness and buttery softness while the blueberries add a burst of tartness and color. Together in a lightly thickened sauce, they make a filling that’s fruity without being cloying.
The drop-biscuit topping is no-fuss: just flour, baking powder, a touch of sugar, and skim milk, dropped by spoonfuls over the fruit and sprinkled with sugar before baking.
It’s a cobbler that feels indulgent but stays on the lighter side, which means you can have a second helping without thinking twice.
Pro Tips
- Use the pear juice from the can as the liquid base for the sauce. It adds natural sweetness and body without extra sugar or butter.
- Thaw the frozen blueberries before folding them in so they release their juice and meld with the pear sauce instead of staying in cold pockets.
- Drop the biscuit topping in small, evenly spaced spoonfuls. This gives each piece a crispy edge and lets the fruit bubble up between them.
Ingredients
Directions
Drain pears, reserving ¾ cup liquid.
Chop pears, and set aside.
Combine 3 tablespoon sugar and cornstarch in a med saucepan; stir well.
Stir in reserved liquid, and bring to a boil over medium heat. Cook 1 min, stirring constantly.
Remove from heat, and gently stir in chopped pears and blueberries.
Spoon mixture into an 8” sq. baking dish coated with cooking spray.
Combine flour, 1 tablespoon sugar and baking powder in a med bowl; stir well.
Add milk, stirring just until dry ingredients are moistened.
Drop mixture by tablespoonfuls over fruit mixture.
Sprinkle with 2 teaspoon sugar.
Bake at 400℉. for 20 to 25 min or until golden.
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