Fresh Pear and Blueberry Cobbler Recipe

The Joy of Growing Fresh Pears!

We bought and planted our pear tree about four years ago. It produced a total of five or so pears prior to this year, almost nothing. I was disappointed but ever hopeful. It did grow to almost twenty feet tall, astounding me. One day recently, I looked at the tree, and it was loaded with blooms that became fruit! 

https://youtu.be/Ei9kyddd7I4?si=5fJboMmdYUQAmrql

While we have plum, peach, and avocado trees, grape vines, and blackberries, we’ve never grown a pear tree, I didn’t know what to expect. As we watched it grow this season, and finally gathered ripe fruit from its branches, we were rewarded for years of patience, hope, and careful tending; boy howdy! 

I noticed the birds out there picking off fruit and caterwauling with each other. I feared they’d pick the pears off, leaving little for us. How wrong I was! As we picked the pears, they just started piling up, overflowing baskets, boxes, then whatever we could find.

When we brought the pears and put them on our outside table, we were shocked to see we had more than 50 pounds! Taking our bounty of fresh pears into the kitchen and turning them into a warm cobbler, made our experience a truly memorable and happy one indeed! 

This cobbler is especially lovely in late summer and early fall when pears and blueberries are fresh and plentiful. A few simple ingredients bring that warm cinnamon-and-vanilla aroma that makes the kitchen feel welcoming and gives everyone a reason to gather around the table.  

Anything made from your own tree means far more than an ordinary dessert. It becomes part of your family’s tapestry, changing seasons, and the satisfaction of growing something. When it is served warm after Sunday dinner, at a holiday gathering, or during a simple evening at home, it brings everybody together for something truly irresistible.

We serve our cobbler slightly warm with vanilla ice cream, freshly whipped cream, or a spoonful of sweetened mascarpone. It is delicious at room temperature with coffee, cold milk, tea, or a sparkling beverage.

Fresh pear and blueberry cobbler is excellent for Sunday dinner, church gatherings, family reunions, summer cookouts, Thanksgiving, or a quiet afternoon at home. It is an old-fashioned dessert with a colorful, fresh-fruit twist, something we decided to try, and loved it. The cobbler is also great with a fresh fruit platter, cheese tray, or a simple brunch of eggs and bacon. Leftover cobbler may be covered and refrigerated for up to four days.

Fresh pears can be used in so many treasured recipes, including pear preserves, pear crisp, pear-and-blueberry pie, pear cobbler, fresh pear cake, pear bread, pear salad, and even pear chutney. We made many of these recipes listed here from our home-grown pears. We’ll share them with you in future blogs. Here’s to you, hope you celebrate the season and enjoy the goodness of growing your own fresh pears and the untold joy they bring!

Fresh Pear and Blueberry Cobbler Recipe

Description: The tender sweetness of homegrown pears combined with the bright flavor of fresh blueberries creates a dessert that is truly garden to table. The beautiful, crunchy crust bubbling with the aroma of butter, cinnamon and vanilla in this amazing Fresh Pear and Blueberry Cobbler makes it a target for pear cobbler bandits-so watch out for yours!

Ingredients

• Pastry for one 9-inch double-crust pie, homemade or refrigerated

• 7 cups peeled, cored, and thinly sliced fresh pears (about 8-9 pears)

• 1½ cups fresh blueberries

• 1 cup granulated sugar

• ½ cup cornstarch

• 1 tablespoon fresh lemon juice

• 1 teaspoon finely grated lemon zest, optional

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon salt

• 6 tablespoons butter, cut into small pieces

• 1 large egg

• 1 tablespoon milk or heavy cream

• 1 tablespoon coarse or granulated sugar for the top, optional

Directions

1. Preheat the oven to 425°F. Place a baking sheet in the oven while it preheats to catch any fruit juices that may bubble from the cobbler.

2. Fit one and a half piecrust into the bottom of a 13X9 baking pan, stretching the dough.

3. Place the sliced pears in a large mixing bowl. Add the lemon juice and gently toss to keep the pears from turning brown.

4. In a small bowl, combine the granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Sprinkle this mixture over the pears and toss until the fruit is evenly coated.

5. Add the blueberries, lemon zest, and vanilla. Fold everything together gently so the blueberries are not crushed.

6. Spoon the filling into the prepared bottom crust, including the juices in the bowl. Arrange the fruit evenly and dot the top with the small pieces of butter.

7. Cut the remaining pastry into strips and make a lattice crust for the top.

8. Whisk together the egg and milk or cream. Lightly brush the mixture over the top crust and sprinkle with coarse or granulated sugar, if desired.

9. Set the cobbler on the preheated baking sheet. Bake at 425°F for 20 minutes.

10. Reduce the oven temperature to 375°F and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. 

11. Transfer the cobbler to a wire rack and allow it to cool for 3 hours before slicing. This cooling time allows the pear-and-blueberry filling to thicken properly

Preparation Time: 30 minutes Baking Time: 55–65 minutes Cooling Time: At least 3 hours Total Time: Approximately 4½ hours Servings: 10-12