Pear and Pomegranate Cobbler recipe

Pear and Pomegranate Cobbler

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Cobblers are a generational favorite, or at least in our family. It’s a rustic dessert, using seasonal fruits and berries, and usually topped with a biscuit-like topping. In some areas, a pastry type of dough covers the pie in a single top crust. My husband’s aunt, for example, was well known for her cherry cobbler using a pie crust version. Either way, it’s a great choice for dessert, whether it’s to end a casual dinner or holiday party.

In this old-fashioned pear cobbler, we use pomegranate molasses in place of lemon juice to brighten the flavor of the pears. It gives the cobbler a wonderful tangy and fruity taste, while pomegranate seeds (known as arils) add their own burst of sweet flavor and beautiful color. The biscuit topping is light and fluffy, and the pears have their own distinctive flavor and texture. It’s this unusual combination that makes this cobbler stand out.

This recipe is adapted from Better Homes and Gardens Heritage Cook Book, 1976.

Pomegranate Molasses

Pomegranate molasses is a fruity syrup and a terrific ingredient used in salad dressings and in glazes for meats and vegetables. When choosing a brand for this recipe, look for one that’s 100% pure pomegranate molasses without any sugar or other additives. Otherwise, it will change the flavor of the cobbler. We like Mymouné and Al Wadi brands, found in larger supermarkets or online.


I recommend using a ceramic or glass pie dish for this recipe. A cast iron skillet will react with the acid in the pomegranate molasses giving the cobbler an odd taste and color.

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Pear and Pomegranate Cobbler

Topping Ingredients

  • 1 cup all-purpose flour (spoon and sweep method of measuring)
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 4 tablespoons butter
  • 1/4 cup milk
  • 1 egg

Filling Ingredients

  • 1/2 cup packed light brown sugar
  • 4 teaspoons cornstarch
  • 1/4 teaspoon ground cinnamon – Explore The Spice House | Shop Now
  • 1 cup water
  • 1 tablespoon pomegranate molasses, made from 100% pomegranate juice (molasses with sugar and additives will alter the flavor of the recipe)
  • 1 tablespoon butter
  • 4 cups sliced peeled pears (about 4 to 5 pears); cut each pear into 6 to 8 slices (depending upon the size of the pear)
  • 1/3 cup pomegranate seeds (for after the cobbler comes out of the oven)


Position the oven rack in the middle of the oven and preheat to 400 degrees.

Stir together the flour, sugar, baking powder, and salt in a large bowl. Cut in 4 tablespoons of butter until the mixture resembles coarse crumbs. Combine the milk and egg in a separate bowl and pour all at once into the flour mixture. Stir just until combined and set aside. Don’t over-mix the dough, or it will be tough.

In a large, nonreactive skillet, combine the brown sugar, corn starch, and cinnamon. Stir in 1 cup of water. Add in the molasses and 1 tablespoon of butter. Bring to a boil over medium-high heat and then reduce heat to medium; cook and stir until it starts to thicken. Add the pears and cook about 5 minutes more. Pour the mixture into an 8-x-8-inch baking dish, or one of an equivalent size. Spoon the dough mixture over the pears, dividing it into roughly 6 equal mounds.

Bake for 25 to 30 minutes, until bubbling and golden brown. Remove from oven and place on a wire rack to cool. Top with pomegranate seeds. Serve warm or at room temperature. The fruit filling will thicken as it cools.

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