Pear Cobbler

This easy Pear Cobbler recipe transforms fresh pears into a luscious dessert worthy of any dinner party, brunch, or weeknight meal. It's a great way to celebrate this juicy fruit during their short seasonal window.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 55

Cooling time 30

Total Time 1 15

Servings servings (1 cup each)

Calories 386kcal

Author Meggan Hill

Ingredients

For the filling:

3 pounds pears cored and sliced (about 4 cups, see note 1)
1/3 cup apple juice
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

For the topping:

2/3 cup all-purpose flour
1/4 teaspoon baking powder
pinch Salt
1/2 cup butter softened (see note 2)
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
Vanilla ice cream for serving, optional (see note 3)

US Customary - Metric

Instructions

Preheat oven to 375 degrees. In a medium bowl, add pears, apple juice, sugar, and cinnamon. Stir to combine, then pour into a 9-inch square or round baking dish.
In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition.
Drop rounded tablespoons of batter over the pear mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.

Notes

Pears: I like to leave the skin on pears in fruit desserts, but you can peel them if you want to. Any variety of pears will do: Bosc, Bartlett, Anjou, Asian, or any others you find.
Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be dreamy.
Yield: This recipe makes about 6 cups of Pear Cobbler, enough for 6 (1-cup) servings.
Storage: Leftover cobbler is safe in an airtight container at room temperature the same day you bake it. Beyond that, store leftovers covered in the refrigerator for up to 3 more days. Reheat if desired before serving.

Nutrition