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Whole Wheat Pear Cobbler

Servings 4 individual servings


For the filling:

  • 4 cups peeled and chopped pear
  • 3 Tablespoons brown sugar
  • 1 Tablespoon flour
  • 1 Tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon apple pie spice

For the biscuit topping:

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 3 Tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 Tablespoons unsalted butter
  • 1/2 cup skim milk

For final topping:

  • 2 teaspoons unsalted butter melted
  • 1 Tablespoon raw sugar or white sugar
  • Vanilla ice cream


  1. Preheat oven to 350 degrees F.
  2. Combine the 5 filling ingredients in a bowl and toss gently to coat.
  3. Spoon pear mixture into four 3 1/2" ramekins (or other small baking dishes) coated with cooking spray.
  4. Combine flours, brown sugar, baking powder and salt in a medium bowl.
  5. Cut butter in until it resembles a course meal.
  6. Add in just enough milk until the mixture forms a wet, soft dough, tossing with a fork to combine. You may not need the full half cup.
  7. Divide and drop dough evenly on top of pear mixture in each of the ramekins.
  8. Brush top of dough with melted butter and sprinkle with sugar.
  9. Place on a small baking sheet to catch any drips and bake for 25-30 minutes or until filling is bubbling and topping is lightly browned.
  10. Serve warm topped with vanilla ice cream.

Recipe Notes

*If you don't like the texture of whole wheat, use only all purpose flour.

*The recipe can also be doubled and baked in an 8 or 9" square pan or similar sized casserole dish.

*Baking time may need to increase up to 45 minutes, but watch for bubbling fruit and a lightly golden crust to determine doneness.

Recipe adapted from Cooking Light, January 1997

The Merchant Baker Copyright © 2014