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Fruit Cobbler from My Kitchen Year by Ruth Reichl 2015

Breakfast Pear or Peach Cobbler

This is a recipe from Ruth Reichl's My Kitchen Year. It is my favorite breakfast dish of all time. I use pears, rather than the peaches she uses. Given the lack of full-fat buttermilk in my area, I have to use buttermilk powder instead of liquid buttermilk. I once tried to use apples in place of the pears, and it wasn't that great, but feel free to experiment. You do you. DO use a real lemon. Bottled lemon juice is NOT the same. It doesn't take much time at all to juice a lemon and the taste is SO MUCH better, promise.
Course Breakfast
Cuisine American
Servings 4


  • 3-4 Large Pears Ruth uses 4 Large Peaches.
  • 1/3 Cup Buttermilk I follow the label on my buttermilk powder container. Give it a whisk before you add it to liquid ingredients to break up any annoying clumps.
  • 1 Lemon Half Juiced (watch out for seeds)
  • 1/4 to 1/2 Cup Sugar Want it sweeter? Go for the full amount of sugar. I use 1/3 Cup sugar.
  • 1 Tablespoon Cornstarch
  • 1 Cup Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter (otherwise known as "half a stick."
  • Heavy Cream for serving, to taste (the oldest does NOT like it with cream, but I LOVE it).


  • 400* oven.
  • Ruth says you can peel peaches by dropping them into boiling water for 40-60 seconds and then running them under cold water until your hands are no longer burning. Then you slip the skins off and drop them into the dish, juice and all. I use pears, simply peeling and chunking them up a bit.
  • Add lemon juice to the fruit.
  • Combine the sugar and the cornstarch, and stir into the fruit.
  • Combine the flour, baking powder ,baking soda, and the salt.
  • Cut in butter.
  • Mix in buttermilk.
  • Set the dough over the fruit. It won't be perfect. It won't be pretty. BUT it will be amazing. Remember, the topping will rise during baking, so it will cover a little more than it does pre-baked. It is NOT meant to completely cover the whole thing, FYI. Part of the appeal is seeing some fruit here and there.
  • Bake at 400* for 30 minutes or until golden brown.
  • Serve with heavy cream on the side. I drown mine (our oldest says I eat pear cobbler soup).
  • It's best served warm on the day it's made. Hide leftovers in the fridge so you don't have to share.
Keyword Cobbler, Company Worthy