As soon as Fall starts, I highly recommend making this pear cobbler recipe for dessert. It has a bottom layer of sweet, juicy, fresh pears smothered with an amazing tender biscuit topping! A fantastic fall dessert I'm sure you'll want to repeat often during the season.
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Cobblers are one of the easiest desserts ever.
The day I made one for the first time (it was this peach cobbler, and it happened a million years ago), I was 15 and decided on the spot that it was one of my favorite desserts.
Many decades later, I still love it and falls under the category of dessert savior or rescuer recipe, the type that saves the meal because it comes together quickly, is a total crowd-pleaser, travels well if needed, and can be made year-round.
A savior for last-minute dessert needs.
What is a cobbler?
It's a dessert that consists of a layer of fruit filling and a biscuit topping.
The topping can also be made with pie crust on top, like the plum cobbler recipe, and it's a great dessert for using seasonal fruit. Some recipes also have a thin layer of dough in the bottom, but the ones I make never do.
The fruit layer is mixed with sugar and a thickener (cornstarch in this recipe) so it creates a syrup as it bakes, and the topping cooks to a tender sweet biscuit.
It is a very similar idea as that of a fruit crumble or crisp. And as easy to put together.
Today we're making what can be considered a basic cobbler recipe.
With pears, because it'll soon be autumn or fall for most of you, pears are still sweet and juicy where I live. But it can easily be made with apples or peaches if you're still enjoying the last fruits of summer.
Ingredients
There are two parts to this easy pear dessert, and both use everyday ingredients that you probably have at home right now.
For the filling:
- Pears: choose ones that are just ripe, not mushy or overripe.
- Lemon juice: a drizzle over the pears brings out the flavors and adds good acidity.
- Sugar.
- Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon.
- Cornstarch: it will thicken the syrup that forms with the fruit juices as they bake.
For the topping:
- Flour: all-purpose flour or pastry flour, both work.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Baking powder: it helps the biscuit topping rise, so make sure it's not expired.
- Brown sugar: light or dark.
- Milk: use whole or almond milk.
- Unsalted butter.
Types of pears to use
I use Anjou pears or Bartlett or English pears (image below), which are very common and hold their shape very well when baked.
Don't mistake them for comice pears, which sometimes look similar, because they're not the best for baking as they don't hold their shape as well as the other two. At least that's my recommendation.
How ripe should they be? Look for pears that are just ripe but not starting to get too soft.
The fruit layer
- Pears: cutting the fruit in chunks works best (images below). They make good-sized bites and hold their shape well after baking. I'd rather cut large chunks than risk the pears disintegrating too much, which is bound to happen if you cut very small dice. But it's up to you.
- Lemon: I find the drizzle of lemon juice (image 2) essential in most cobblers and crumbles. No matter what fruit I use, they all benefit from citrus, which balances the butter and sugar. Pears are sweet by themselves, so I find it even more necessary to add lemon juice.
- Sugar: some sugar is added to the pears before the topping (image 3). It mixes with the cornstarch and liquid and created a thick juice, much like it does in a pie. You can add more or less depending on your sweet tooth. And you can also use brown sugar, both in the pear mixture and/or the cobbler topping.
- Cornstarch: as mentioned above, this ingredient acts as a thickener (when mixed with water) and creates a wonderfully thick syrup that mixes with the natural juices released from the pears as they bake. It's added before the topping (image 4).
The biscuit topping
This is my favorite part, as I love biscuits and scones.
The recipe is similar to drop scones, an old-fashioned recipe from Ireland if you asked my grandmother, but claimed by many as being from Scotland or England. A question for another moment.
The topping of this dessert is easy to make, a one-bowl mixture that comes together in no time and doesn't even has to be spread carefully.
It's rustic and irregular, with different textures in every bite.
It bakes into a fluffy, starchy, and tender biscuit that pairs wonderfully with the warm and syrupy fruit.
- Simply mix the dry ingredients in a large bowl and add the butter and milk. Stir with a spoon or spatula until you have a thick batter, similar to a wet scone. Images below
Two ways to apply the topping:
- Drop mounds of the biscuit batter roughly marking the servings. Flatten them slightly if they're too high. They will bake like regular biscuits, but it will take longer. Image 1, below.
- Spread the topping a little, ensuring it doesn't cover the whole surface. Some pears should be exposed so the juices have space to bubble up and the topping can thoroughly bake. Image 2, below.
I like the second option, spreading it so it bakes faster and the pear filling doesn't soften too much.
Freezing a cobbler
Yes, you can freeze this dessert, and it keeps for 2-4 weeks in the freezer, well wrapped. To defrost, put it in the fridge overnight or leave it at room temperature before warming it in a 325°F oven (this goes for both methods).
You can keep it in the refrigerator for several days, well covered. Warm it before eating.
Serving it
- Individual servings: use small ramekins to make individual pear cobblers. They are ideal if you have a dinner party.
- Whipped cream: this is how my father eats it, warm with barely sweetened whipped cream or plain, unsweetened cream straight from the container.
- Ice cream: this is my favorite way to serve it, warm with a big scoop of vanilla ice cream. And sometimes some toasted sliced almonds on top.
Variations
This is a basic recipe that can be adjusted to different palates.
- Fruit: use apples instead of pears, or a mixture of both. Add some berries to the mix.
- Flavorings: use ground cardamom or ginger instead or together with the cinnamon. Add chopped candied ginger or lemon zest to the biscuit mixture.
Frequently asked questions
Ground cinnamon is one of the best. Also, nutmeg, mace, ground ginger, and cardamom. Most spices that go well with other fall flavors (known as fall spices), like apples and pumpkin, can be paired with pears.
Yes, but depends on what you'll use them for. They won't be good for eating alone. They can be used for smoothies and some desserts. Ensure they are washed and completely dried.
They are great for baking! They will soften and release juices, making them sweeter. So use them for desserts, like this pear cobbler, the pear almond tart, or the pear upside-down cake.
Related recipes you might like:
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Pear Cobbler
This easy cobbler recipe is a simple, old-fashioned pear dessert with juicy, sweet chunks covered in a tender biscuit dough. A fantastic addition to your fall or pear recipes file. We use fresh pears when available but added a variation with canned pears.
- Total Time: 1 hour
- Yield: 10 servings
Ingredients
For the filling:
- 3.5 pounds pears
- ¼ cup sugar (you can use up to double the amount if you like sweeter desserts)
- Pinch of cinnamon
- 3 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the topping:
- 1 ½ cups all-purpose flour
- ⅓ cup brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ⅔ cup whole milk
- 3 tablespoons (45g) unsalted butter, melted and warm
Instructions
- Preheat oven to 375°F/190°C.
For the filling:
- Peel, core and cut pears in chunks.
- Put on an 8x11-inch ceramic or glass dish, drizzle with lemon juice and sprinkle with sugar and cinnamon.
- Mix water with cornstarch until well dissolved and pour over the spiced pears.
- Mix lightly and reserve.
For topping:
- In a bowl, mix flour, sugar, baking powder and salt.
- Add milk and butter and mix lightly until moistened. Don’t overmix.
- Drop this topping over the pear filling in mounds.
- Spread each mound a little with the back of a spoon or spatula, but don’t cover all the pears.
- Bake for about 25 minutes, until golden and fully baked inside. Check the biscuits by slightly lifting the dough and checking if it still has unbaked parts. It might be dry and browned on the outside but still wet inside. Tent with foil if necessary (to avoid browning too much) and continue baking.
- Turn the oven down to 325°F/165°C and bake another 15 minutes, or until very golden and the biscuit topping is dry and done.
- Remove from the oven and let cool on a wire rack.
- Serve warm with whipped cream or ice cream.
- You can keep it refrigerated for 3 days, covered. Or frozen for 2 weeks, well wrapped.
- Warm before eating.
Notes
- Pears: I find that cutting the fruit in chunks works best. They hold their shape well after baking. I'd rather cut large chunks than risk the pears disintegrating too much. But it's up to you.
- Cobbler with canned pears: a great alternative if you don't have fresh fruit. Use 2 large cans of pears (15oz each) mixed with 2-3 tablespoons sugar, ½ cup of pear juice from the can, and 2 teaspoons of cornstarch dissolved in 1 tablespoon of lemon juice before adding. Combine all together for the filling.
- Spiced pears: for a deeper and more complex spice flavor, use ground cardamom or ginger instead or together with the cinnamon.
- Sugar: some sugar is added to the pears before the topping. It mixes with the cornstarch and liquid and creates syrup, much like it does in a pie. This is the part where you can add more or less depending on your sweet tooth.
- Lemon: I find the drizzle of lemon juice essential in most cobblers and crumbles. No matter what fruit I use, they all benefit from citrus, which balances the butter and sugar. Pears are sweet by themselves, so I find it even more necessary.
- Cornstarch slurry: this is a mixture of cornstarch dissolved in liquid. It's the easiest way to make sure it's dissolved and well integrated so you don't get a lumpy syrup. This ingredient acts as a thickener.
- Topping: it won't cover all the fruit, and that's how it should be. It's rustic and irregular, so the pear juices can bubble up, allowing the biscuit to bake fully.
- Keeping: it keeps well wrapped for 2-4 weeks in the freezer. Defrost in the fridge or at room temperature before warming it in a 325°F oven. You can keep it in the refrigerator for several days, well covered. Warm it before eating.
- Individual servings: use small ramekins to make individual pear cobblers. They are ideal if you have a dinner party.
- Whipped cream or ice cream: my favorite way to serve it is warm with (unsweetened in my case) whipped cream or a scoop of vanilla ice cream.
- Fruit: use apples instead of pears, or a mixture of both. Add some berries to the mix.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10
- Calories: 270
- Sugar: 28.2 g
- Sodium: 74.7 mg
- Fat: 4.5 g
- Carbohydrates: 55.2 g
- Fiber: 5.7 g
- Protein: 3.2 g
- Cholesterol: 11 mg
Keywords: pear cobbler
Erica says
This was delicious (and simple)! I was a little sh on pears and added an apple. Served hot with vanilla ice cream and I was the hero for the day.
:0)
★★★★★
Paula Montenegro says
Love the combo Erica! Have a great week.
Mary says
Greetings! I made this cobbler a few days ago and it was superb! Had a bunch of leftover julienned pears, plus another whole pear that I sliced into larger pieces per the recipe's instructions. Also added a coarsely chopped apple (to make up for the julienned pears); despite my substitutions, all turned out wonderfully. The biscuit topping is the best .. I'll definitely continue to use this recipe!
★★★★★
Paula Montenegro says
SO happy to know it worked out so well Mary! Have a great week.
Vickie says
Can you use Bisquick instead of the flour mixture?
Paula Montenegro says
Hi Vickie, I never tried it.
Alicia says
Absolutely delicious! I followed the recipe exactly and my family loves it. I made 3 ramekins…I should have made more. 🙂
★★★★★
Paula Montenegro says
SO happy to know this Alicia! Have a wonderful 2023!
Mary says
This was delicious. I made it for company and they said I could make it anytime.
★★★★
Paula Montenegro says
Thanks for letting me know Mary!
Toni says
I probably shouldn’t rated this recipe yet, but it looks fabulous! So there!
I have a question. Can this recipe be adapted for the Dutch oven?
★★★★★
Paula Montenegro says
Hi Toni! I never used a dutch oven but I understand it's like an oven. As long as you can bake at the right temperature you should have no problem. Make sure the topping is fully baked, that's my main tip. Sometimes it's golden brown outside but the inside is still wet.
There are many of us who love this recipe and I hope you do too. Let me know how it goes. Happy baking!
Kimberly H. says
How much does 3 1/2 pounds of pears equal to in Cups?
Have you ever made this with pears and not her fruit...for example cranberries?
Paula Montenegro says
Hi Kimberley! I always weigh them, but Gooogle says it's about 2 cups of sliced pears per pound. So you need like 7 cups for this dessert.
I make cobblers with different fruits and you can find all of them in the recipe index. Here's the link to the fruit cobblers.
I haven't used cranberries but you should have no problem. What I'm thinking is that you might need more sugar if they're very tart.
Mili says
This recipe is EXCELLENT.
Extremely delicious and easy to put together. It has become our fall favourite.
- I was short in flour, so I substituted 1/2 cup of regular flour with almond flour. It was a great idea.
★★★★★
Paula Montenegro says
SO happy you loved it Mili! And the almond flour idea is perfect, thanks for the tip. Have a great week!
Barbara says
Can you use oat milk or almond milk instead of dairy milk?
Paula Montenegro says
Hi Barbara, you should be fine using alternative milks.