Pear Cranberry Cobbler

Talia Schiff, cello

Pear Cranberry Cobbler 

From the kitchen of Talia Schiff, cello

“The play of the tart cranberries against the sugary sweetness of the pears works much the same as a sweet melody with the occasional dissonance thrown in to tease the ear and keep things from becoming too predictable!” – Talia 


  • 6 or 7 large Bartlett or Anjou pears (not too ripe), peeled, cored, and cut into ½ -inch thick wedges 
  • 2 cups fresh or frozen cranberries 
  • 3/4 cup diced Calamyrna figs
  • 1/4 cup sugar
  • 3 tablespoons cornstarch 
  • 1 tablespoon fresh, grated ginger
  • 2 tablespoons grated orange zest
  • 1 ½ cups all-purpose flour
  • 1/2 cup sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 9 tablespoons cold, unsalted butter, cut into small pieces
  • 1/3 cup boiling water
  • Cinnamon  

Preheat oven to 425°F. Toss pears, cranberries, and figs with sugar and cornstarch. Add ginger and orange zest, and put the mixture in a 3-quart, nonreactive baking dish and bake in the center of the oven for 20 minutes. Make the cobbler topping while the pears bake: Stir together the flour, sugar, baking powder, and salt. Blend in butter with a pastry blender or food processor until the mixture resembles coarse meal. Blend in water until just combined. Remove the pears from the oven and spread the topping evenly over them by hand in large chunks. Sprinkle with cinnamon. Bake in the center of the oven until the topping is golden—about 25 minutes. (Topping will spread as it bakes.) Allow to cool for a couple of hours and serve warm.

Stay Up to Date: Sign up for email updates from the Princeton Symphony Orchestra and its flagship summer program the Princeton Festival.