|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a classic, buttery pear cobbler made with fresh pears and a cake-like batter. While it's impressive enough to serve at a potluck or gathering, it's extremely easy to throw together. Melted butter is added to the pan followed by a quick and easy batter and sliced fruit. Cinnamon adds a nice spice that pairs perfectly with pears. Plus, there are no special skills or equipment required.
Use firm, ripe pears for the best results. Pears are in season in the fall, and that's when you'll find the best fruit, although a few varieties are usually available year-round. Bosc and Anjou pears are excellent choices and are widely available, or combine either variety with Bartlett pears for a slight variance in flavor and texture. Add 3 cups of fruit for a cakier dessert or 4 cups for a fruitier version. Cobbler a great way to use up extra pears and is always a crowd pleaser.
Serve warm as is or, for an extra-special dessert, top with fresh whipped cream or vanilla ice cream. Caramel or cinnamon ice cream would also pair nicely.
Gather the ingredients.
Preheat the oven to 325 F/165 C/Gas Mark 3. Mix the pears with 1/2 cup of the sugar and let stand.
Put butter in a 2-quart baking dish and place in the oven until melted.
Combine the remaining sugar, flour, baking powder, cinnamon, and salt in a mixing bowl. Mix well.
Whisk together the milk and egg in a separate small mixing bowl.
Slowly combine the milk and egg mixture with the dry ingredients to make a batter.
Pour the batter over the melted butter. Do not stir.
Spoon the sliced pears over the batter. Do not stir.
Bake in the preheated oven for 50 to 60 minutes, or until nicely browned and the pears are tender. If the topping appears to be over-browning, cover the dish with foil and continue baking until the pears are tender.
Remove the cobbler from the oven and set it on a rack to cool slightly.
Enjoy the cobbler hot or cold with a scoop of ice cream or whipped cream.
- Some pears are better for baking than others. Bosc and Anjou varieties are excellent in baked items. Bartlett and Comice pears tend to break down. For good texture and flavor, try a combination of a firm variety with Bartlett.
- Store a fruit cobbler covered at room temperature for about two days, or store it in the refrigerator for up to five days.
- For a pear-blueberry cobbler, add 1 cup of fresh blueberries to 3 cups pears.
- Add about 1/2 cup of chopped pecans to the pear filling for additional texture.
- Sprinkle toasted slivered or sliced almonds over individual servings.