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!
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.
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.
How to Measure Flour
For baked goods (as well as desserts like custard and ice cream), I always recommend using a kitchen scale to measure flour by weight instead of volume. Weight (ounces, grams, etc) will always give an accurate measurement of dry goods; volume (cups) can create varied results.
A cup of flour can weigh anywhere from 3 1/2 to 5 ounces. That could make a big difference in your recipe! If you still want to use cups, there’s a proper technique to make sure you get the best results possible.
My post How to Measure Flour explains all of this in more detail.
More Pear Desserts
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
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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