Pear cobbler is made with slices of juicy pears baked into a sweet, warmly spiced pear filling, with a golden, buttery biscuit topping. Serve this homemade cobbler with pears warm with a scoop of cold vanilla ice cream for the easiest and coziest old fashioned dessert.
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Why Make This Recipe
Some of my favorite desserts are the ones you can toss into a pan and bake. Which is what I absolutely adore crisps and cobblers. My Peach Cobbler, Blackberry Cobbler, Strawberry Cobbler, Apple Blueberry Crisp and Apple Cranberry Crisp, are all quick, easy and delicious crisp and cobbler recipes. I am so excited to add this easy pear cobbler recipe to the blog.
- Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute dessert, nothing is as easy as this easy spiced pear cobbler.
- Easy to make, easy to bake. This homemade cobbler with pears uses just a handful of ingredients to make. Just assemble and bake.
- A simple dessert with layers of flavor. The rich, sweet, juicy and jammy baked pears pair perfectly with cozy warming spices and the buttery biscuit layer. Top this cobbler with cold vanilla ice cream and you have the perfect simple dessert for any occasion.
Ingredients and Substitutions
This easy and delicious pear cobbler recipe requires only a handful of ingredients to make. Here are my recommended substitutions for this recipe if you need them.
- Fresh Pears: Fresh pears are preferred, especially when pears are in season. If needed frozen pears can be used. The pears should be thawed and the excess juice drained prior to using to make the cobbler. Feel free to use jarred or canned pears. I recommend draining the excess juice from the canned or jarred pears. Also keep in mind that the cobbler will bake much faster when canned or jarred pears are used.
- Granulated Sugar and Light Brown Sugar: This pear cobbler recipe calls for granulated sugar and light brown sugar, but maple sugar would also work well to make this cobbler refined sugar free.
- Ground Spices: If you don’t have all the recommended spices on hand, feel free to use your favorite spice blend or increase the amount of the spices you do have to make a total of 3 teaspoons spices.
- Butter: Feel free to use any butter you like. To make this cobbler recipe dairy free, use a vegan, diary free or plant based butter.
- All purpose flour: To make this simple pear cobbler gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (180 g) versus cup for cup.
- Baking Powder: This recipe works best when baking powder is used. Make sure the baking powder is fresh and in date.
- Buttermilk: A full fat buttermilk works best, but feel free to use your preferred milk.
- Egg: This helps to give the cobbler topping structure. This recipe has not been tested without an egg.
How To Make
Learn how to make pear cobbler in a few easy steps.
- Preheat the oven to 375 F (190 C). Peel, core and slice or dice the fresh pears. In a large bowl toss the prepared pears with the sugar, light brown sugar, flour, cornstarch, cinnamon, cardamom, nutmeg and salt until all the pears are well coated. Generously grease a 9 x 13 or deep 10 inch baking dish. Transfer the pears to the prepared baking dish..
- In another mixing bowl whisk the flour, sugar, baking powder and salt until well combined. Stir in the buttermilk and lightly beaten egg to create a shaggy biscuit batter for the cobbler.
3. Evenly spread the biscuit batter across the pears in the baking dish. Top the biscuit batter with cubes of cold butter. Bake the cobbler for 45 - 65 minutes or until the top is a beautiful golden brown and the pear filling is bubbling. If the top is browning too fast, top the dish with foil for the around 40 minutes of baking and until the dish is fully baked. Cool the cobbler for 20 - 25 minutes to allow the filling to thicken slightly. To serve, scoop the pear cobbler into a bowl, top with cold vanilla ice cream or whipped cream and enjoy.
How To Store, Freeze, Thaw and Serve
- Store: Transfer leftover pear cobbler to an airtight container to store in the fridge for up to 3 - 4 days.
- Freeze: Make and bake the cobbler according to the cobbler recipe directions and cool completely to room temperature. Wrap the entire dish in plastic wrap and aluminum foil. Store the baked and cooled pear cobbler in the freezer for up to 2 months. Keep in mind that freezing cobbler will change the texture.
- Thaw: Transfer the cobbler to the refrigerator to thaw overnight. Reheat the cobbler with frozen peaches in the oven at 350 F (177 C) for 15 minutes or until warmed through.
- Serve: The best way to serve this cobbler is warm with a big scoop of cold vanilla ice cream or freshly whipped cream on top.
M’s Expert Tips
- Use the correct dish size. This recipe for pear spiced cobbler is written for a 9 x13 baking dish or 10 inch baking dish such as a cast iron skillet.
- Grease the bottom and sides of the baking dish to prevent the pears or the biscuit layer from sticking to the pan.
- Use the fresh, in season and ripe fruit. Pears should be firm, but also have a slight give.
- Mix the biscuit batter until just combined. Just like making pancakes or muffins, this one bowl biscuit batter should be mixed until just combined. This allows the biscuits to stay flaky and tender.
- Let the pear cobbler rest. Allow about 20 - 25 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
FAQs
Bosc and Anjou pears are excellent choices because they hold their shape well during baking. Bartlett pears also work well for a softer, juicier filling.
No, peeling is optional. Peeled pears create a softer texture, while leaving the skin on adds texture and saves preparation time.
The topping should be golden brown, and the filling should be bubbling around the edges. Let the cobbler rest for 10–15 minutes before serving.
Pear cobbler needs a bit of time out of the oven to cool so it’s not too hot to eat. Cobblers are best served warm or at room temperature, especially if you prefer to top the cobbler with cold vanilla ice cream.
More Pear Recipes to Try
If you try this Pear Cobbler recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Pear Cobbler Recipe
Equipment
- 1 9x13 baking pan or casserole dish
- 1 knife
- 1 whisk and flexible spatula or spoon
Ingredients
Pear Filling
- 6 cups sliced or diced pears about 6 - 7 pears
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
Cobbler Topping
- 1½ cups (180 g) all purpose flour
- ¾ cup (150 g) granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup (60 ml) buttermilk
- 1 large egg, room temperature
- 4 tablespoons (57 g) cold unsalted butter, cubed
Instructions
- Preheat the oven to 375 F (190 C). Generously grease a 9 x 13 or deep 10 inch baking dish. Peel, core and slice the pears into 1 inch slices or dice into ½ inch pieces. Add the prepared pears into a large mixing bowl.6 cups sliced or diced pears
- In a large bowl toss the prepared pears with the sugar, light brown sugar, flour, cornstarch, cinnamon, cardamom, nutmeg and salt until all the pears are well coated. Transfer the preapred pears to the prepared baking dish.½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar, 3 tablespoons cornstarch, 2 teaspoons ground cinnamon , ½ teaspoon ground nutmeg, ½ teaspoon ground cardamom, ¼ teaspoon salt
- In another mixing bowl whisk the flour, sugar, baking powder and salt until well combined. Stir in the buttermilk and lightly beaten egg to create a shaggy biscuit batter for the cobbler.1½ cups (180 g) all purpose flour, ¾ cup (150 g) granulated sugar, ½ teaspoon salt, 1 teaspoon baking powder, ¼ cup (60 ml) buttermilk, 1 large egg, room temperature
- Evenly spread the biscuit batter across the pears in the baking dish. Top the biscuit batter with cubes of cold butter. Bake the cobbler for 45 - 65 minutes or until the top is a beautiful golden brown and the pear filling is bubbling. If the top is browning too fast, top the dish with foil for the around 40 minutes of baking and until the dish is fully baked.4 tablespoons (57 g) cold unsalted butter, cubed
- Cool the cobbler for 20 - 25 minutes to allow the filling to thicken slightly. To serve, scoop the pear cobbler into a bowl, top with cold vanilla ice cream or whipped cream and enjoy.
Notes
- Watery filling: Pears release moisture as they bake. Use ripe but firm pears and let the cobbler rest for 10–15 minutes after baking to help the filling thicken. Don’t skip the cornstarch. This helps the pear sauce thicken.
- Soggy topping: Make sure your oven is fully preheated and bake until the topping is golden and the filling is bubbling around the edges.
- Hard pears: Cut pears into evenly sized slices. If they're still firm after baking, continue cooking until fork-tender, covering the topping with foil if needed.
- Dry topping: Measure the flour and butter carefully. Incorrect ingredient proportions can leave the topping dry or crumbly.
- Topping browning too quickly: Loosely cover the cobbler with aluminum foil and continue baking until the pears are tender.
- Cobbler too sweet: Pears vary in sweetness. If desired, slightly reduce the added sugar the next time you make the recipe. A splash of acidic liquid like lemon or orange will help cut the sweetness.
- Runny cobbler after baking: Allow it to rest for 10–15 minutes before serving. If the filling is still too thin, return it to the oven briefly if the topping isn't already too brown.
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