Pear Cobbler

Nothing captures the flavors of seasonal fruit like a cobbler. This delicious pear cobbler recipe is the one you need when summer gives way to autumn. That’s when pears are at their peak, with high quality and prices at their lowest.

Look for ripe pears that are still firm and hold their texture as they bake. Don’t cut them into wedges, instead, halve and core the pears and place the halves flat-side down on your cutting board so they bake evenly. Cut them vertically into 1/4-inch slices, which–because they’re flat–will cook evenly from edge to edge.

Pear Cobbler Recipe Ingredients

• Pears: The fruit’s sweet, mellow flavor makes them a great fit for a cobbler filled with warm spices. Conveniently they come into peak season in autumn, when other popular options like peaches and fresh berries are dwindling.
• Sugar: Sugar helps sweeten the fruit filling, and also helps create the texture and flavor of the cake-like batter.
• Lemon juice: Pears are usually quite sweet; lemon juice provides a tart note to balance their sweetness. It also helps keep them from browning and softening while you work.
• Warm spices: The cinnamon, clove and allspice complement the flavors of the pears.
• Butter: The butter in this recipe helps the fruit and sugar meld together and contributes to the batter’s texture. the batter. It also captures fat-soluble flavor molecules from the fruit and spices, dialing up the flavor.
• Flour: Flour is the main ingredient in the batter topping. It helps hold the dish together and absorbs the flavorful pear juices as the cobbler bakes.
• Baking powder: The baking powder in the batter helps keep it light and cake-like, giving the finished cobbler its pleasing texture.
• Milk: Milk is the main liquid ingredient in the batter, moistening the flour and sugar and creating a pourable consistency. It also adds protein to the finished dessert.

Laura Scherb for Taste of Home

Directions

Step 1: Sweeten and flavor the pears

Laura Scherb for Taste of Home

In a large bowl, toss the sliced pears with the sugar, the lemon juice and half of the cinnamon. Set them aside for at least 10 minutes, while the oven heats and you proceed with the next step.

Step 2: Prepare the batter and assemble the cobbler

Laura Scherb for Taste of Home

In a mixing bowl, whisk together the flour, baking powder, remaining spices and sugar. In a separate bowl whisk the egg into the milk, then stir the liquid ingredients into the dry to make a batter (don’t overmix it). Pour the melted butter into the bottom of a 2-quart baking dish, and then pour the batter into the pool of butter. They’ll combine as the cobbler bakes, so don’t mix them now.

Spoon the sliced pears evenly over the batter. If any juices or sugar remain in the pears’ bowl, drizzle them over the pears.

Editor’s tip: Instead of melting the butter separately and dirtying another dish, you can cut it into small pieces and melt it in the baking dish while the oven heats.

Step 3: Bake the cobbler

Laura Scherb for Taste of Home

Bake the cobbler at 350°F for 50 to 60 minutes, until the batter is set and golden brown, the pears are tender, and the fruit juices underneath the batter are bubbly and slightly thickened. Let the finished cobbler rest for at least 10 minutes before serving.

Laura Scherb for Taste of Home

Pear Cobbler Variations

• Add some berries: If pear season overlaps with berry season where you live, or if you’ve frozen some berries earlier in the summer, add a handful to the cobbler. Blueberries, raspberries and blackberries are all good choices, and you may also have regional favorites that pair well with pears.
• Change up the crust: A cobbler is generally conceded to be more or less a fruit pie with some sort of crust on top. Our recipe for pear cobbler uses a cake-like batter to form the crust, but other options may be more popular where you live. These include regular pie crust, drop-biscuit dough, or individual biscuits (that option makes it easier to dish out individual portions). If you’re pressed for time, you can even use a store-bought crust or a boxed cake mix.
• Mix the pears with apples or quinces: Pears are close kin to apples and quinces, and their flavors work well together. Quinces are hard to find but worth the effort, because of their fragrance and tart flavor. They’re rock-hard, so bake the quince until it just becomes tender, then let it cool (you can also microwave it for several minutes, puncturing it with a skewer to let the steam out). Peel the quince, slice it thinly, then add it to the pears. If you use quinces, omit the lemon juice.
• Try a ginger-lime pear cobbler: For a simple but distinctively different variation, replace this pear cobbler recipe’s warm spices with ground ginger, and the lemon juice with lime juice. Add a teaspoon of grated lime zest to the batter as well.

Can I make a pear cobbler ahead of time?

Yes, it will still be tasty if you make it a day or two ahead. In fact, the flavors may even improve. Reheat the whole cobbler gently in a low oven before serving, or warm individual portions in the microwave.

How long will the pear cobbler last?

Well, that depends largely on how much self-control you have! You can keep your leftovers in the fridge for up to four days, either covered in the baking dish or sealed in an airtight container.

Can this pear cobbler recipe be frozen?

Yes, the cobbler will freeze and thaw well. You can freeze it unbaked in a freezer-to-oven baking dish, and pull it out anytime you need a comforting dessert. Alternatively, you can bake it first and then freeze it in its baking dish, or freeze portions in individual airtight containers.

Pear Cobbler Recipe Tips

Laura Scherb for Taste of Home

Which pears should I use for this recipe?

In any recipe for pear cobbler, your best choice is firm “cooking” pears like Bosc or Anjou. They’ll hold their shape as the cobbler bakes, and not cook down to mush. But other pears including Comice, Seckel and the popular Bartlett have excellent flavor though they’re less sturdy. You can replace up to 1/3 of your pears with those because the mixture of firm and soft pears in the finished cobbler adds to its appeal.

Would other flavorings work in this recipe for pear cobbler?

They definitely do and there’s lots of room to experiment. A few drops of vanilla, almond, rum or brandy extracts can elevate the batter. Adding or swapping the warm spices is another option, with nutmeg, mace, cardamom or ground ginger all working well. Swapping the white sugar for brown adds a pleasing caramel note that complements the pears nicely. If you’re uncertain which flavors work well with pears, a quick browse of our favorite pear recipes should give you plenty of inspiration.

Do I need to peel the pears?

No, that’s totally up to you. If you like the added color and texture of the skins, leave them on; if you find them disconcerting you can peel the pears first. There’s no right or wrong, it’s good both ways.