Strawberry-pear cobbler

By Camille Arcese
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A simple, one-bowl recipe for creating a comforting dessert. I’ve used strawberries and pears here, but you can easily substitute with other fresh or frozen fruits as you like.  



  • 600 grams frozen sliced strawberries (or fresh)
  • 1 pear, peeled, cored, and diced
  • 1/4 cup sugar, or strawberry/berry jam
  • 1 tablespoon cornstarch
  • 1/4 lemon, juice and zest
  • 1 teaspoon vanilla
  • 1-1/2 cup all-purpose flour
  • 3 tablespoons sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup unsalted butter, melted
  • 1/2 cup buttermilk, plus more for brushing dough
  • 1 teaspoon vanilla


  1. Preheat oven to 375°F. Line a large baking sheet with foil or parchment. Select a roughly 23 centimeter cake or casserole pan for the cobbler.
  2. Add all ingredients from strawberries to vanilla to the cake pan and stir to combine.
  3. Stir the flour, sugar, baking powder and salt in a mixing bowl until combined.
  4. Add the melted butter, buttermilk, and vanilla to the flour mixture and stir with a wooden spoon just until combined.
  5. Assemble cobbler by scooping dough in roughly equal mounds all over the strawberries and pears. Brush with buttermilk and sprinkle the dough mounds with sugar. Transfer dish onto the lined baking sheet.
  6. Bake cobbler in preheated oven for 35 to 45 minutes, until the top is golden brown and cooked through and the fruit juices are bubbling. Note: depending on your oven you may have to rotate the pan halfway through. Cool slightly before serving, and feel free to top with whipped cream or vanilla ice cream. 

**If no buttermilk, combine 1/2 cup milk with one tablespoon distilled white vinegar and leave to sit five minutes before using.

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