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!
For the filling:
- 3.5 pounds pears
- 1/4 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 1/2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 3 tablespoons (45g) unsalted butter, melted and warm
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.
- 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.
- 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.
- 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