Bring a flavor of fall to dessert with this pear cobbler recipe with figs. Fig cobbler is a fruit-forward dessert that you can serve warm or at room temperature and if you like a la mode, a scoop of vanilla on top is just right.
What Kind of Figs to Use in the Fig Cobbler
First, slice the figs. You could use either nutty and delicately sweet Golden Figs or earthy and deeply sweet Mission Figs. Either variety will pair beautifully with the pears. One thing to note here is that we use premium dried figs. Swapping in fresh figs would add extra liquid, so we recommend sticking with Orchard Choice and Sun-Maid California Dried Figs as the recipe dictates.
Cooking the figs with sugar, lemon juice and peel with cinnamon, this infuses the entire figs with spice and citrus flavors. You will boil with a bit of water until the sugar dissolves.
Filling Chock with Fruit
After this point, adding in cornstarch creates a slurry and is what gives body to the fig cobbler filling. Then, you will remove the saucepan from the heat and stir in the pears, transferring them to a baking dish such as an 8-inch square pan or 9-inch round cake pan.
A Word about Puff Pastry in the Pear Cobbler Recipe
Cobblers sometimes get baked with biscuit topping, but in this pear cobbler recipe we are using puff pastry. It saves time, is easy to use, and just requires a quick thaw in the fridge overnight if using frozen puff pastry.
How to Bake the Fig Cobbler
Bring the pastry to room temperature according to package directions. Cut the puff pastry into nine to 12 pieces, using a 2 1/2-to-3-inch cookie or biscuit cutter. Then, arrange the pastry over the fig cobbler filling so it slightly overlaps. A final flourish of sugar and walnuts over the top is all the pear cobbler recipe needs before being baked in a preheated 400ºF oven until the filling is bubbly and the crust is golden, 20 to 25 minutes.
Pear Cobbler with Lemon Infused California Figs
- 8 ounces Orchard Choice or Sun-Maid California Figs stems removed
- 1/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 3 tbsp lemon juice
- 3/4 tsp lemon peel finely grated
- 1 tsp ground cinnamon
- 2 tbsp cornstarch mixed with 2 tbsp water
- 2 lbs pears firm, ripe, peeled, sliced 1/2" thick
- 1 sheet frozen puff pastry or refrigerated/frozen pastry for 9" pie
- 1 tbsp granulated sugar
- 1/3 cup walnuts chopped
- Slice figs. In large saucepan, combine figs, sugars, lemon juice and peel, cinnamon and 2 tablespoons water. Bring to boil over medium-high heat and stir to dissolve sugar. Stir in cornstarch mixture and cook until slightly thickened. Remove from heat and stir in pears. Turn into 2-quart baking dish such as 8-inch square baking pan or 9- x 2-inch round cake pan.
- Bring pastry to room temperature according to package directions. With 2 1/2- to 3-inch cookie or biscuit cutter, cut pastry into 9 to 12 pieces. Arrange pastry, slightly overlapping, on filling. Sprinkle with topping ingredients. Bake in preheated 400ºF oven for 20 to 25 minutes or until filling is bubbly and crust is golden. Serve warm or at room temperature, with vanilla ice cream, if desired.