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.
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.
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.
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.
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).
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 ways to apply the topping:
- 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.
- 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.
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.
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 (know as fall spices), like apples and pumpkin, can be successfully paired with 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.
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 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
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:
- Peel, core and cut pears in chunks.
- Put on a 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 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 over mix.
- Drop this topping over filling in mounds.
- With the back of a spoon or spatula spread each mound a little, but don’t cover all the pears.
- Bake for about 25 minutes.
- It will be golden but if you lift the dough it will still have unbaked parts.
- 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 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.
- 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
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.