Pear Cobbler with Cranberry Streusel


How about a dessert? I don’t make desserts too often, mostly because they will just be sitting there on my counter waiting to be eaten after every lunch and dinner, and that’s just not sustainable. But this was a special treat for Downtown Abbey night with my girl Anna, and it was worth it! I’ve been a big fan of pear lately — I eat it all the time — and this combines pear with tangy cranberries and a sweet, buttery crumble. No-brainer. With vanilla ice cream, obvi. Another Tyler Florence recipe — can’t get enough.


TW’s Tips

  • If it’s not around Thanksgiving, you can still find fresh cranberries in the frozen section.
  • Substitute ice cream for the whipped cream.
  • When reheating, warm slightly in the microwave so the ice cream gets nice and melty when you scoop it on.
  • Might try adding some rolled oats next time for a bit more crunch.



  • 4 Bartlett pears
  • 2 tablespoons vanilla extract
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Streusel Topping:

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 cups cranberries
  • 1/2 cup whipping cream, beaten to soft peaks
  • Unsalted butter, at room temperature, granulated and sugar, for the baking dish


Preheat the oven to 350 degrees F.

Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up.

In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream.

Cranberry Relish with Pearl Onions

I have a confession. I had no idea what cranberry relish was when my best friend’s mother-in-law asked me to make it for Thanksgiving. Cranberry sauce, sure. But cranberry relish? Nuh-uh.

After doing some thorough research on my trusty Google, I’ve come to the conclusion that it’s just a fancy way of saying there’s more than just cranberry goodness in there. I found this recipe from Martha Stewart, and it’s the best cranberry sauce/relish I’ve ever had. Forget that canned stuff I grew up with. Yick. This is awesome and tart and has a kick from red wine vinegar. My friends who don’t like cranberry sauce loved this. So there.

Heap this stuff on your Thanksgiving plate and you’ll be a happy camper. I like a little bit of everything in each bite: turkey, stuffing, mashed potatoes and cranberry. Yum. I might need to make a second Thanksgiving feast to get my fix again.

TW’s TIps

  • I couldn’t find fresh pearl onions so I bought frozen, which ended up being wayyyy easier. Just thaw 21 of them (random number — try 22 to be really rebellious) and slice them and throw in the pot. Bam.
  • Use fresh orange juice.
  • I recommend serving at room temp or warm.

Cranberry Relish with Pearl Onions


  • 21 pearl onions
  • 12 ounces fresh cranberries
  • 1/2 cup packed light-brown sugar
  • 1/4 cup red-wine vinegar
  • 1/4 cup fresh orange juice
  • 1/4 cup water
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon fennel seeds, crushed


Bring a pot of water to a boil. Cook onions 2 minutes, then transfer to a bowl of ice water. Drain. Peel onions, and cut in half. Combine all ingredients in a saucepan. Cover, and cook over medium-low heat until cranberries burst and onions are tender, about 40 minutes.

Relish can be refrigerated 2 days. Serve warm, cold or at room temperature.