Pear Cobbler — Something Warm When the Pies Are Already Spoken For

The week before Thanksgiving. I made the apple pies on Saturday — both of them, from the Macs that have been in the cold room since October. Helen's crust, the recipe I've made many enough times now to know by feel: the right temperature of butter, the right amount of water, the moment when the dough is ready. Two pies cooling on the counter by four o'clock, the house smelling of cinnamon and apples, which is the specific smell of this week every year.

Made the cranberry relish from the 1987 notebook on Sunday. This is its second Thanksgiving — the first year it appeared at the table, Sarah remembered it. Now it's established: Walt's cranberry relish from Helen's early notebook, the one Helen made before I knew her well, the one that carried a memory neither of us knew Sarah had. I put it in a glass jar in the refrigerator, ready for Wednesday.

Ted Marchand stopped at the fence line on Monday. He's going to Burlington again for Thanksgiving — his daughter has made it clear he's expected and he's going without the previous year's hesitation. He said: you going to Carol's? I said: Wednesday morning. He said: good, you shouldn't be here alone for it. I said: I haven't been alone for it in a few years now. He seemed to find that satisfying. I did too, actually. Saying it out loud: I haven't been alone for Thanksgiving in a few years now. That's true. That's a different kind of true than it was in the early years.

The apple pies were already done — Helen’s crust, the cold-room Macs, two pies cooling by four o’clock — and the cranberry relish was in the jar. But after Ted walked away from the fence line and I stood there a moment with what I’d just said out loud, I wanted one more thing from the oven. Not a project. Just something warm and unhurried that the week deserved. The pears in the bowl had been patient long enough, and a cobbler is exactly the kind of recipe you make when the truth has already been spoken and all that’s left is to let the house keep smelling good.

Pear Cobbler

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 8

Ingredients

• 5 to 6 medium ripe pears, peeled, cored, and sliced (about 5 cups)
• 1/2 cup granulated sugar, divided
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado or coarse sugar, for topping (optional)

Instructions

1. Heat the oven. Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish or a deep 10-inch cast iron skillet.
2. Prepare the pears. In a large bowl, toss the sliced pears with lemon juice, cinnamon, nutmeg, and 1/4 cup of the granulated sugar. Spread evenly in the prepared baking dish.
3. Make the batter. In a separate bowl, whisk together the flour, baking powder, salt, and remaining 1/4 cup sugar. Stir in the milk, melted butter, and vanilla until a smooth, pourable batter forms.
4. Assemble. Pour the batter evenly over the pears. Do not stir — the batter will rise and set over the fruit as it bakes. Sprinkle turbinado sugar over the top if using.
5. Bake. Bake for 40 to 45 minutes, until the top is golden brown and set and the pear filling is bubbling at the edges. A toothpick inserted into the topping should come out clean.
6. Rest and serve. Let the cobbler cool for at least 10 minutes before serving. Serve warm, plain or with vanilla ice cream or a spoonful of whipped cream.

Nutrition (per serving)

Calories: 265 | Protein: 3g | Fat: 12g | Carbs: 39g | Fiber: 3g | Sodium: 135mg