Pear Cobbler

This tender Pear Cobbler has a sweet, delicately spiced filling and a cake-like topping that’s crisp on the exterior but soft underneath. Juicy pears are the star of the show in this seasonal dessert, which is an excellent choice for holiday parties. Try serving this pear cobbler with a scoop of vanilla ice cream for extra decadence!

This Pear Cobbler is a wonderful dessert that’s perfect for holiday parties! Try serving it with a scoop of vanilla ice cream!

The first few weeks after adjusting the clocks for daylights savings are always so jarring to me. Seeing pitch black skies in the early evening makes it feel like the days are over too quickly, like I should be getting into bed when it’s barely time for dinner. The coldness doesn’t help things.

Desserts like this pear cobbler are helping me avoid the blues. It’s hard not to feel soothed when enjoying a fruity fall dessert, especially paired with a big scoop of vanilla ice cream. While you can’t go wrong with a classic apple cobbler, I actually think this pear cobbler is better because it’s more unique. There are so many apple desserts during the holiday season. Pears shine when given the starring role.

A photo of pear filling for fruit cobbler.

Pear Cobbler Notes:

  • 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 a bit too juicy, making them better for snacking. In a pinch, you can use a couple of them.
  • You want to use 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.

A photo of cobbler topping being prepared.

A photo of a pie dish filled with pear filling, topping, and several pats of butter, waiting to be baked.

More Pear Desserts

Love this recipe? Be sure to also check out my Chocolate Mousse Poached Pear Tart and Grilled Pears with Honey Roquefort Whipped Cream. I also love this Pear Clafouti from Fifteen Spatulas!

Pear Cobbler recipe

Pear cobbler recipe
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Pear Cobbler

5 from 10 votes
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.
Course Dessert
Cuisine American
Keyword pear cobbler
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 (approximately)
Calories 302

Ingredients

For the filling:

  • 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

For the topping:

  • 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

Instructions

  • Place an oven rack on the center shelf and preheat the oven to 350 degrees F.
  • Prepare the filling: In a large bowl, toss together the pears and lemon juice. In a separate bowl, combine the flour, both sugars, salt, cinnamon, and allspice. Stir in the melted butter and vanilla, followed by flour mixture, tossing until evenly combined.
  • Prepare the topping: In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Use a spatula to stir in the egg.
  • Pour the filling into a 9-inch pie dish. Spoon the topping over the filling and top with pieces of butter.
  • Place the pie dish on a baking sheet, 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). Store leftovers by wrapping the pie dish tightly in plastic wrap, or transferring to an airtight container, and enjoy within 5 days. 

Notes

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.

Nutrition

Calories: 302kcal | Carbohydrates: 54g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 231mg | Potassium: 217mg | Fiber: 4g | Sugar: 36g | Vitamin A: 6.6% | Vitamin C: 8.3% | Calcium: 3.6% | Iron: 5.3%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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