|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 3g||10%|
|Total Sugars 46g|
|Vitamin C 3mg||16%|
|*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 simple to throw together.
To make pear cobbler from scratch, 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; you don't even have to peel the pears.
Use firm, ripe pears for the best results, as pears that are soft to start won't hold their shape as well in the oven. 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 more cake-like dessert or 4 cups for a fruitier version. Cobbler is 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.
"This recipe is a brilliant way to use up a few pears. The ingredients are pantry staples, so it’s a good last-minute dessert. It takes very little time to prep and get into the oven. The topping browned perfectly without foil. The cinnamon added a nice taste, and with whipped cream, it was delicious." —Colleen Graham
3 to 4 cups sliced fresh pears, about 3 medium pears
1 1/2 cups sugar, divided
4 ounces (8 tablespoons) unsalted butter
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup milk (whole or low-fat)
1 large egg
Ice cream, for serving, optional
Whipped cream, for serving, optional
Gather the ingredients.
Preheat the oven to 325 F (165 C /Gas Mark 3), and place the rack in the middle. In a large bowl, mix the pears with 1/2 cup of the sugar and let stand.
Put the butter in a 2-quart baking dish and place in the oven until melted, about 5 minutes.
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 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.
- Depending on the depth of your dish and how many pears you add, there is a slight chance that the cobbler will bubble over the sides as it bakes. If you notice this, place a baking sheet on a separate rack underneath the dish.
- For a pear-blueberry cobbler, add 1 cup of fresh blueberries to 3 cups pears.
- Add about 1/2 cup of chopped pecans or walnuts to the pear filling for additional texture.
- Sprinkle toasted slivered or sliced almonds over individual servings.
- Use other spices, such as nutmeg, cloves, ginger, or cardamom instead of cinnamon.
How to Store Pear Cobbler
Store a fruit cobbler covered at room temperature for about two days or in the refrigerator for up to five days.