Pear Cobbler Recipe
Enjoy the cozy flavors of fall with this easy pear cobbler recipe. Made with sweet, juicy pears, lots of cozy spices and a golden, buttery topping, this homemade pear dessert is simple to prepare and packed with delicious flavor. Perfect for using fresh pears, this old-fashioned pear cobbler is best served warm with a scoop of vanilla ice cream.
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
Store: Transfer leftover pear cobbler to an airtight container to store in the fridge for up to 3 - 4 days.
Pear Cobbler Troubleshooting Tips
- 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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