This Pear Cobbler is a seasonal dessert that’s perfect for holiday parties! Try serving it with a scoop of vanilla ice cream for extra decadence.
Currently, the weather is more indecisive than I am.
We get a smidgen of fall. A taste of summer’s humidity. Perfect weather. Cool temperatures mixed with summer’s humidity.
Some days, it seems as if the weather is cycling through various mood swings over the course of a few hours. It makes figuring out what to wear every morning a challenge.
Boots? Sandals? Flannel? Tank and shorts? Boots with shorts?
We’ve also got that funny thing happening with seasonal produce, where the apples, pears and squash have arrived, but I’m still getting a few tomatoes and zucchini in my CSA basket. These are confusing times (in oh so many ways).
But as we all know (as if advertisers would ever let us forget), the holidays are just around the corner. It’s hard not to start thinking about new and old recipes for pies and cobblers when my counters begin overflowing with fall’s bounty.
Since I’ve had lots of pears sitting around, I decided to forego my usual apple cobbler this time and try something new. It took me three tries until I was totally happy with this, but I think you’ll love it.
Pear Cobbler Recipe Notes:
- The first time I tested the recipe, I used a 9×13 pan. That would up using a ton of pears, and I wanted something a bit smaller since pears are more finicky than apples in terms of their window of ripeness. This felt more practical. You can use a 9×13 pan, but I would recommend doubling the filling and topping. You’ll wind up with a thicker layer of topping than I’ve used here, but it should all still fit, and who doesn’t like a bit of extra topping? Doubling the recipe might require extra time in the oven.
- Judge doneness by the look of the topping; it should be golden brown around the edges with juices bubbling out from underneath. The center of the filling can be more pale as long as it’s solid.
- Good baking pears include Bartlett, Anjou or Bosc. You can use one type or a mix. Avoid Comice pears; they can be very juicy. In a pinch, you can use a couple of them.
- Aim for pears that are ripe but not mushy. To test for ripeness: press gently against the neck of the fruit. The pear should give slightly but still hold its shape without denting or bruising.
Looking for more pear dessert recipes?
Be sure to check these out:
- Chocolate Mousse Poached Pear Tart
- Grilled Pears with Honey Roquefort Whipped Cream
- Pear Clafouti (on Fifteen Spatulas)
- 2 1/2 pounds ripe pears, peeled, cored, and cut into 1/2-inch chunks (about 6-7, see notes)
- 1 tablespoon fresh squeezed lemon juice
- 1/4 cup all-purpose flour
- 1/3 cup packed light-brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 ounces unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 ounce unsalted butter, cut into 4 pieces
- Optional: vanilla ice cream for serving
- Preheat the oven to 350 degrees F.
- In a large bowl, toss together the pears and lemon juice.
- Combine the flour, both sugars, salt, cinnamon, and allspice in a separate bowl. Stir in the melted butter, and vanilla, followed by flour mixture, tossing until evenly combined.
- In a medium-sized bowl, prepare the topping. Whisk together the flour, sugar, baking powder, and salt. Stir in the egg with a spatula.
- Pour the filling a 9-inch pie dish. Spoon the topping over the filling, and top with butter.
- Place the pie dish on a baking sheet (in case any juices spill over), and bake for 50-55 minutes, or until the topping is golden brown and the filling is bubbling up around the sides.
- Serve warm (I recommend serving with vanilla ice cream!)
Good baking pears include Bartlett, Anjou or Bosc. You can use one type or a mix. Avoid comice pears; they can be overly juicy (you could get away with 1-2 total). Aim to use pears that are ripe but not mushy so that they maintain their shape. To test for ripeness: press gently against the neck of the pear. The fruit should give slightly but still hold its shape without bruising or denting.
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