• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPE INDEX
  • Heritage recipes
  • Holiday recipes
  • Seasonal
  • Vintage recipes
  • About this blog
  • Contact us
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Desserts

    Published: Sep 4, 2019 · Last update: Sep 27, 2021 by Paula Montenegro
    Income from ads and affiliate links44 Comments

    Easy Fresh Pear Cobbler

    13822 shares
    Jump to Recipe
    Pear Cobbler long pin with text
    Blue spoon in bowl with pear cobbler serving; brown white text overlay
    Close up of pear cobbler serving; orange white text overlay
    Pear Cobbler long pin with text

    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 that are smothered with an amazing tender biscuit topping! A fantastic fall dessert I'm sure you'll want to repeat often during the season.

    Table of Contents Open
    What is a cobbler?
    Ingredients
    For the filling:
    For the topping:
    Types of pears to use
    The fruit layer
    The biscuit topping
    Two ways to apply the topping:
    Freezing a cobbler
    Serving it
    Variations
    Frequently asked questions
    Related recipes you might like:
    Pear Cobbler
    Ingredients
    Nutrition
    White bowl with serving of pear cobbler, white cloth

    Cobblers are one of the easiest desserts ever, don't you think? 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, literally, 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, clearly.

    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.

    Baked cobbler on blue ceramic dish on wire rack; whole pears, silver spoon, grey background

    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, and 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 over ripe.
    • Lemon juice - a drizzle over the pears brings out the flavors and adds great acidity.
    • Sugar - white granulated sugar is used for this layer.
    • Cinnamon - use the ground cinnamon you regularly use for other baked goods.
    • 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 use kosher salt which I feel is the best for baking. It brings out the rest of the flavors.
    • Baking powder - it's the leavener and will help the biscuit topping rise as it bakes.
    • Brown sugar - light or dark, both work and give this dessert a golden hue.
    • Milk - use whole or almond milk.
    • Unsalted butter - it's used melted to bind the rest of the topping ingredients.
    White surface with bowls containing ingredients for pear cobbler and hands cutting pears on wooden board

    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 with 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.

    Whole pears, grey bowl with sugar, glass jar, grey background

    The fruit layer

    • Pears: I find that 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 happed if you cut small dice. But it's up to you.
    • Lemon: I find the drizzle of lemon juice (image 2) to be essential in most cobblers and crumbles. No matter what fruit I use, they all benefit from the citrus, which balances the butter and sugar. Pears are sweet by themselves, so I find it even more necessary to add the 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. This is the part where you can add more or less depending on your sweet tooth. And you can also use brown sugar, both to the pear mixture and/or the cobbler topping.
    • Cornstarch: as mentioned above, this ingredients acts as a thickener (when mixed with the water) and creates a wonderfully thick syrup that mixes with the natural juices that are released from the pears as they bake. It's added before the topping (image 4).
    Collage showing hands cutting pears in wooden board and adding juice to pears in dish
    Adding sugar to pear chunks in blue ceramic dish
    Pouring watered cornstarch over pears chunks on blue ceramic pan

    The biscuit topping

    This is my favorite part, as I love all types of biscuits and scones. The recipe is similar to drop scones, a very old-fashioned recipe from Ireland if you asked my grandmother, but who many will probably claim 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 won't cover all the fruit and that's the beauty of this dessert. 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 image collage adding dry ingredients, butter, milk to glass bowl, and after mixing it

    Two ways to apply the topping:

    1. Drop mounds of the biscuit batter roughly marking the servings. Don't touch them, flatten them or anything like that. They will bake like regular biscuits, but it will take longer. Image 1, below.
    2. Slightly flatten the biscuit mounds and spread the topping a little, making sure it doesn't cover the whole surface. Some pears should be exposed so the juices have space to bubble up and the topping can fully bake. Image 2, below.

    I like the second option, spreading it so it bakes faster and the pear filling doesn't soften too much.

    Mounds of biscuit cobbler topping dropped over pears, blue ceramic dish, grey surface
    Cobbler topping being spread over pears in Blue ceramic dish

    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 t° 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.

    Hand holding white bowl and spoon with pear cobbler, blue dish with dessert in background

    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.
    White bowl with serving of pear cobbler, light blue spoon

    Frequently asked questions

    Which spices go well with pears?

    Ground cinnamon is one of the best. Also, nutmeg, mace, ground ginger, and cardamom. Most spices that go well with other fall flavors (know as fall spices), like apples and pumpkin, can be successfully paired with pears.

    Can I freeze pears?

    Yes you can. Depending on what you'll use them for, peel (or not), core, and slice or dice them. Make sure they are washed and dried completely so that no extra water freezes with them. You don't need to thaw them before using, but keep in mind that the texture will not hold as much. They won't be very good for eating them alone by themselves.

    What to do with lots of unripe pears?

    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:

    • Pear Frangipane Tart
    • Easy Old Fashioned Blueberry Cobbler
    • Plum Cobbler (easy recipe)
    • Easy Old Fashioned Peach Cobbler

    Let me know in the comments below if you made this recipe and loved it, and if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    White bowl with serving of pear cobbler, white cloth

    Pear Cobbler

    ★★★★★

    5 from 21 reviews

    Print Recipe
    Save Recipe Recipe Saved

    This easy cobbler is the best, with juicy, sweet pear chunks smothered in an amazing tender sweet biscuit dough! You'll love this fantastic fall dessert!

    • Total Time: 1 hour 10 minutes
    • Yield: 10 servings 1x

    Ingredients

    Units Scale

    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
    • 3 tablespoons cornstarch
    • 1 tablespoon of lemon juice

    For the topping:

    • 1 ½ cups all-purpose flour
    • ⅓ cup brown sugar
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • ¾ cup whole milk
    • 3 tablespoons (45g) unsalted butter, melted and warm

    Instructions

    Preheat oven to 375°F/190°C.

    For the filling:

    1. Peel, core and cut pears in chunks.
    2. Put on a 8x11-inch ceramic or glass dish, drizzle with lemon juice and sprinkle with sugar and cinnamon.
    3. Mix water with cornstarch until well dissolved and pour over pears.
    4. Mix lightly and reserve.

    For topping:

    1. In a bowl mix flour, sugar, baking powder and salt.
    2. Add milk and butter and mix lightly until moistened. Don’t over mix.
    3. Drop this topping over filling in mounds.
    4. With the back of a spoon or spatula spread each mound a little, but don’t cover all the pears.
    5. Bake for about 25 minutes.
    6. It will be golden but if you lift the dough it will still have unbaked parts.
    7. 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.
    8. Remove from the oven and let cool on 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. It can be eaten whole and 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.
    • Sugar: some sugar is added to the pears before the topping. It mixes with the cornstarch and liquid and created a thick juice, 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 to be essential in most cobblers and crumbles. No matter what fruit I use, they all benefit from the citrus, which balances the butter and sugar. Pears are sweet by themselves, so I find it even more necessary to add the lemon juice.
    • Cornstarch: as mentioned above, this ingredients acts as a thickener (when mixed with the water) and creates a wonderfully thick syrup that mixes with the natural juices that are released from the pears as they bake.
    • Topping: is easy to make, a one-bowl mixture that comes together in no time and doesn't even has to be spread carefully. It won't cover all the fruit and that's the beauty of this dessert. It's rustic and irregular, with different textures in every bite.
    • Keeping: it keeps for 2-4 weeks in the freezer, well wrapped. Defrost in the fridge or at room t° 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.
    • Flavorings: use ground cardamom or ginger instead or together with the cinnamon. Add chopped candied ginger or lemon zest to the biscuit mixture.
    • Author: Paula Montenegro
    • Prep Time: 30
    • Cook Time: 40
    • 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
    • Protein: 3.2 g
    • Cholesterol: 11 mg

    Keywords: pear cobbler, fruit cobbler

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    « Pumpkin Pecan Sheet Cake
    Raisin Bran Muffins »

    Reader Interactions

    Comments

    1. Mili says

      September 28, 2021 at 8:07 pm

      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.

      ★★★★★

      Reply
      • Paula Montenegro says

        September 28, 2021 at 8:39 pm

        SO happy you loved it Mili! And the almond flour idea is perfect, thanks for the tip. Have a great week!

        Reply
    2. Barbara says

      September 19, 2021 at 5:58 pm

      Can you use oat milk or almond milk instead of dairy milk?

      Reply
      • Paula Montenegro says

        September 19, 2021 at 9:40 pm

        Hi Barbara, you should be fine using alternative milks.

        Reply
    « Older Comments

    Thank you for leaving a review for this recipe Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Fruit recipes

    • Easy Caramel Apple Dump Cake
    • Easy Homemade Blueberry Sauce (or topping)
    • Chocolate Apple Crisp
    • Easy Pear Cake
    • Almond Plum Cake
    • Best Zucchini Bread with Pineapple

    Favorite cookies

    • Easy Oatmeal Walnut Cookies
    • Mexican Wedding Cookies (Snowballs)
    • White Chocolate Chip Cookies
    • Chocolate Walnut (or Pecan) Cookies
    • Almond Butter Chocolate Chip Cookies
    • Chocolate Sandwich Cookies

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact

    As an Amazon Associate, I earn from qualifying purchases.
    Copyright © 2020 Vintage Kitchen Notes