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! It's a fantastic fall dessert and one of our best pear recipes. I'm sure you'll want to repeat it often during the season.
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Must Fall bake
Cobblers are old-fashioned, comforting desserts that have been around for ever. And are one of the easiest desserts to have on hand.
The day I made one for the first time, it was this peach cobbler. I was 15 (a million years ago) and decided on the spot that it was one of my favorite desserts.
Many, many decades later, this fresh pear cobbler falls under the dessert savior or rescue recipe category, 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.
Today, we're making what can be considered a basic cobbler recipe with everyday ingredients you probably have at home.
Though I use fresh pears when available, you can also make a pear cobbler with canned pears. It's explained in the recipe card at the end of this post.
- Mili ⭐️⭐️⭐️⭐️⭐️
This recipe is EXCELLENT. Extremely delicious and easy to put together. It has become our fall favorite.
- Alicia ⭐️⭐️⭐️⭐️⭐️
Absolutely delicious! I followed the recipe exactly and my family loves it. I made 3 ramekins…I should have made more.
- Mary ⭐️⭐️⭐️⭐️⭐️
I made this cobbler a few days ago and it was superb! The biscuit topping is the best. I'll definitely continue to use this recipe!
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Pears: choose ones that are just ripe, not mushy or overripe.
- Lemon juice: fresh is recommended. It adds flavor and good acidity.
- Cornstarch: it's used as a thickener.
- Flour: all-purpose flour or cake flour, both work.
- Baking powder: make sure it's not expired.
- Brown sugar: light or dark.
- Milk: use whole or almond milk.
Variations
- Fruit: use apples instead of pears, or a mixture of both. Add some berries to the mix.
- Citrus: Add chopped candied ginger or lemon zest to the biscuit mixture.
- What 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 (known as fall spices), like apples and pumpkin, can be paired with pears.
Types of pears to use
I use Anjou pears, English or Bartlett pears, which are very common and hold their shape well when baked. Any type of pear you usually bake with works.
Don't mistake them for comice pears, which sometimes look similar. 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 just ripe pears that are not too soft.
The fruit layer
- 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 to add lemon juice.
- Sugar: Some sugar is added to the pears before the topping. It mixes with the cornstarch and liquid to create a thick juice, much like it does in a pie. You can add more or less sugar, depending on your sweet tooth. You can also use brown sugar, both in the pear mixture and/or the cobbler topping.
- Cornstarch: This ingredient acts as a thickener and creates a wonderfully thick syrup that blends with the natural juices released from the pears as they bake.
Cut the pears
Peel and cut them into chunks. They make good-sized bites and hold their shape well after baking. I'd rather cut large pieces than risk the pears disintegrating too much, which is bound to happen if you cut very small dice. But it's up to you.
Cornstarch slurry
Dissolve the cornstarch in water to create a slurry before drizzling it over the topping. This will avoid undissolved lumps of cornstarch.
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 ask my grandmother, but many claim it is from Scotland or England. That is a question for another moment.
This topping is easy to make. It's a one-bowl mixture that comes together in no time. 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.
Quick and easy
Mix the dry ingredients in a large bowl and add the melted butter and milk.
Don't overmix it
This is key for a fluffy topping! Just a few stirs with a spoon until the ingredients integrate you have a thick batter, like a wet scone.
Two ways to apply the topping:
For this specific cobbler, I tend to choose the second option, spreading the dough a little so it bakes faster and the pear filling doesn't soften too much.
For other types of fruit, like this strawberry cobbler or the fresh cherry cobbler, I leave the mounds almost untouched, as the fruit hold better, or I don't mind them softening more.
Individual biscuits
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.
Spread the mixture
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.
Freezing a cobbler
Yes, you can freeze this dessert, which lasts 2-4 weeks in the freezer, well covered in plastic wrap and aluminum foil. Or in an airtight container.
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 to prevent dryness. Warm it before eating.
Serving it
- Individual servings: To make individual cobblers, use small ramekins. They are ideal for 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: My favorite way to serve it is warm with a big scoop of vanilla ice cream, sometimes with toasted sliced almonds on top.
Kitchen notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Sugar: It's added to the pears before the topping. It mixes with the cornstarch and liquid and creates syrup, much like pie. You can add more or less sugar, depending on your sweet tooth.
- Baking dish: this is a family-style recipe, and you're taking it to the table. Here are some ideas for dishes I use for family-style desserts.
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Pear Cobbler (easy recipe)
Ingredients
For the filling:
- 3.5 pounds pears
- 1 tablespoon lemon juice
- ¼ cup sugar, you can use up to double the amount if you like sweeter desserts
- ¼ teaspoon cinnamon, for other spices, see Notes below
- 3 tablespoons water
- 1 tablespoon cornstarch
For the topping:
- 1 ½ cups all-purpose flour
- ⅓ cup brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ⅔ cup milk, I use whole, but reduced-fat or 2% milk can be used
- 3 tablespoons unsalted butter, melted and warm
Instructions
- Preheat oven to 375°F (190°C).
For the pear filling:
- Peel, core and cut 3.5 pounds pears in chunks.
- Put on an 8x11-inch ceramic or glass dish, drizzle with 1 tablespoon lemon juice and sprinkle with ¼ cup sugar and ¼ teaspoon cinnamon.
- Mix 3 tablespoons water with 1 tablespoon cornstarch until well dissolved and pour over the spiced pears. Stir lightly again and reserve.
For the biscuit topping:
- In a bowl, mix 1 ½ cups all-purpose flour, ⅓ cup brown sugar, 1 tablespoon baking powder and ¼ teaspoon salt.
- Add ⅔ cup milk and 3 tablespoons unsalted butter, melted and warm, and stir 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.
Carla Begel says
I made this with canned pears and it turned out perfect! The biscuits doubled in size when they baked just like my mom's use to do. This recipe is exactly what I was looking for. Thank you!
Victoria says
This was a wonderful recipe and a delicious way to use up some very firm Florida variety pears that were gifted to us from our neighbor's tree. These particular pears were somewhat bitter and very hard, but after peeling and cooking in this cobbler they were perfectly tender and sweet. I did double the biscuit topping because my husband thinks there's never enough to soak up all the melty ice cream. I also added about 1/2 cup chopped pecans to the filling for a crunch. Some turbinado sugar sprinkled over the top before cooking would probably be wonderful too, but I didn't think about that until after it was cooked. I will definitely make this again next time I'm lucky enough to get a basket of firm, homegrown pears!! Thank you for sharing 🙂
Paula Montenegro says
Yes Victoria, I agree that cobblers are a great way to use fruit that's not ripe enough! I like the idea of sprinkling the top with extra sugar. Have a great week.
Alice says
Such a great recipe! This is my first time making a cobbler and I was very happy with this delicious result!
Although I didn't have enough pears, I added apples for a great combination. This was the only change I made. Thanks for this great, easy recipe!
vanessa monteith says
This recipe is excellent! The flavor is wonderful and the texture of the topping is perfect, like my mom used to make. My mom didn't write her recipe down and just used a handful of this, a pinch of that method and unfortunately, I have struggled to get any cobbler close to her recipe until I found yours. I thank you for sharing your recipe with your followers. I used 4 c fresh cut pears, and added a little ginger & a little more cinnamon (as suggested for spiced pears), used coconut brown sugar in place of white, used 1/2 c dry oatmeal (soaked in the milk) and my cobbler was wonderful!! Thank you so much.
Paula Montenegro says
This comment made my day Vanessa, thanks for letting me know! I love that the changes you made worked, as I sometimes found coconut sugar doesn't sweeten much. Have a great weekend!
Terry says
Hi. Do you think that powdered skim milk will work in this recipe?
Paula Montenegro says
Hi Terry! Yes, it works. Prepare it with water as specified in the package.
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.
Donna Waldron says
Question- can you use sand pears with this recipe? Thanks
Donna
Paula Montenegro says
Hi Donna, I don't know what sand pears are excatly, but any type works really. Don't use them too overly ripe as they will disintegrate too much during baking.
Ryan Kimbrough says
Thanks for posting this recipe. My grandmother's pear cobbler is one of my favorite dishes and I have struggled to understand her recipe. This recipe and your descriptions of what some of the ingredients are for have helped me recreate it. One day I might try pear cobbler with cinnamon, her recipe uses 1/4 teaspoon of nutmeg.
Paula Montenegro says
Thanks for letting me know Ryan! It's wonderful to read about this and it's the reason why I love blogging. I will jot down the nutmeg tip and try it next time. Have a great week!
MarLane Knuppel says
Just wondering......it says Bake for 25 minutes, but I don't see what the Oven temp is. I see where you say turn it down to 325, but turn it down from what?
Thank you....can't wait to try!
Paula Montenegro says
Hi MarLane! It's at the beginning of the instructions. Start with 375°F to give the topping a boost and then lower it to bake it further without it darkening too much. Hope this helps.
Lampchop says
I needed to use up a bunch of pears I was sent in a gift box and was happy to find your recipe! This cobbler has a delicious flavor (I added more cinnamon to the pears and a bit to the batter + some ground ginger to the pears), but the pears were dry - virtually no fruit sauce was made. Next time I will try adding more water and/or more water+cornstarch (another thing that's good to use in cobblers for thickener is tapioca). I also added a few walnuts and used about 1/3 oat flour to the batter (other 2/3 was all-purpose flour - using up something I bought during covid when regular flour was MIA). I sliced the pears thinly (and evenly) lengthwise as I don't care much for the texture of chunks. The pears came out perfectly cooked and tender (not mushy) at the recipe temp/cooking time - just lacking in any fruit sauce. Thank you for posting this recipe!
Janet ward says
Was wondering could you use can pears
Paula Montenegro says
Hi Janet, yes you can. Keep in mind that they are already baked, so I recommend cutting them in large chunks so they don't become too soft (unless you want that). You could use the juice instead of the water for the filling and maybe add a teaspoon or two of cornstarch to thicken. It depends on how thick the juice already is, as it varies greatly with different brands and countries. Hope this helps!
Melissa says
This was amazing!! I think this may very well be my favorite fruit dessert ❤️
Paula Montenegro says
So happy to hear this Melissa!