Indulge in the warm, juicy pear cobbler - an easy dessert bursting with ripe pears and golden spiced crust.
When it comes to dessert, there isn't much better than warm fruit dishes - from an apple and blueberry crumble to peach mango pie an apple pie with crumb topping.
But I feel like pears get forgotten about when it comes to dessert. Well not anymore!
Why This Recipe Works
- Simple - Just toss the pears with the other ingredients before making the cobbler topping. Bake and enjoy either hot or cold with a side of vanilla bean ice cream or homemade whipped cream.
- Textures - The tender, juicy pears are great on their own but then add in the the buttery golden cobbler topping which creates a contrast of textures in every bite.
- Seasonal appeal - Pears are in season during the fall, making pear cobbler a perfect way to celebrate the harvest and enjoy seasonal produce.
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Ingredient Notes
- Pears - Choose ripe but firm pears. Varieties like Bartlett, Anjou or Bosc work well, but you can experiment with your favorite. Slice them into evenly sized pieces for even cooking.
- Sugar - Light brown sugar is used to sweeten the filling and cobbler topping.
- Lemon Juice - Adding a squeeze of lemon juice to the fruit mixture helps balance the sweetness and adds a subtle tang. It also prevents the pears from browning.
- Cornstarch - Helps thicken the filling as it is baked.
- Cinnamon - Cinnamon is a classic spice that pairs well with pears. Its warm and aromatic flavor enhances the overall taste of the cobbler. Adjust the amount according to your preference.
- Salt - A pinch of salt enhances the overall flavor.
- Flour - All-purpose flour is typically used in the cobbler topping to create a tender crust.
- Baking powder - This leavening agent is essential for giving the cobbler topping a light and airy texture.
- Butter - Unsalted butter is often used for the cobbler topping. It provides richness and a buttery flavor.
- Buttermilk - Used to create the topping and adds a subtle tang.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- If you can't find or don't have fresh pears, you can use canned pears or even other fruits like apples, peaches or berries as a substitute.
- Instead of light brown sugar, granulated sugar is a good alternative.
- If you're out of cornstarch, you can use tapioca starch or arrowroot as a thickening agent for the fruit filling.
- For a gluten-free option, you can use a gluten-free flour blend or almond flour.
- You can substitute butter with margarine, vegetable oil or coconut oil for a dairy-free or vegan version.
- While I don't use nuts, many cobbler recipes include chopped nuts like walnuts or pecans.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Toss together the pears with the other filling ingredients in a bowl and set aside.
Prepare the cobbler topping by mixing together the ingredients until combined.
Add the pear mixture to the baking dish before dropping mounds of the topping over top.
Bake at 350°F for 45-55 minutes or until the top is golden brown.
FAQs
A cobbler typically has a biscuit-like or cake-like topping, while a crisp has a streusel-like topping made with oats, butter, and sugar. Both are fruit-based desserts but differ in texture.
Yes, canned pears can be used for cobbler, but fresh pears often yield a better texture and flavor. Drain the canned pears before using them in your recipe.
Ripe pears should yield slightly to gentle pressure near the stem but not be too soft. The aroma and color can also be indicators of ripeness.
Yes, you can add chopped nuts like almonds, walnuts, or pecans to the cobbler topping for extra texture and flavor. Sprinkle them over the cobbler before baking.
Yes, you can freeze pear cobbler. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw and reheat in the oven when ready to serve.
This is where a microwave is best. Just reheat small portions in the microwave on high power until warm, 45 to 60 seconds.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - Used to whisk together the ingredients.
- Baking dish - I like to use an 8x8 baking dish.
Pro Tips/Recipe Notes
- It goes without saying, but fresh pears make for a great cobbler, however you can use canned in a pinch.
- Slice the pears the same size to ensure they cook evenly.
- Use cornstarch as filling thickener. It works better than flour with the fruit in creating the syrupy texture you want.
- Don't overdue it with the cinnamon. A little goes a long way. Remember it is a fruit cobbler so you want it to taste like the fruit.
- For individual servings, try baking the cobbler in small ramekins instead of a single large pie dish. Prepare 6-8 ramekins for this recipe to create individual-sized portions.
Similar Dessert Recipes
If you’ve tried this pear cobbler or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pear Cobbler
Ingredients
Filling
- 5 pears, peeled, cored and sliced (~4 cups)
- ¼ cup light brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping
- 1 ½ cups all-purpose flour
- ⅓ cup light brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoon unsalted butter, melted
- ½ cup buttermilk
Instructions
- Preheat oven to 350°F. In a large bowl, toss together pears, sugar, lemon juice, cornstarch, cinnamon and salt.
- Make the topping by mixing together the flour, sugar, baking powder, cinnamon and salt in a bowl. Add the butter and buttermilk and mix until just combined.
- Butter an 8x8 inch baking dish. Add pear mixture to baking dish. Drop the topping over the filling in mounds and spread, covering most of the pears.
- Bake for 45-55 minutes or until topping is golden brown and fruit is bubbling. Cool slightly and serve warm.
Notes
- It goes without saying, but fresh pears make for a great cobbler, however you can use canned in a pinch.
- Slice the pears the same size to ensure they cook evenly.
- Use cornstarch as filling thickener. It works better than flour with the fruit in creating the syrupy texture you want.
- Don't overdue it with the cinnamon. A little goes a long way. Remember it is a fruit cobbler so you want it to taste like the fruit.
- For individual servings, try baking the cobbler in small ramekins instead of a single large pie dish. Prepare 6-8 ramekins for this recipe to create individual-sized portions.
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