Easy Pear Cobbler Recipe
An easy and delicious pear cobbler recipe that tastes scrumptious and is great for family gatherings, potlucks, or dessert after dinner. Loaded with juicy pears, this is the perfect fall dessert.
Servings: 8
Ingredients
For The Pear Filling
- 8 pears peel, core and slice
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 2 teaspoon cornstarch
- ½ teaspoon cinnamon
For The Cobbler Topping
- 1 ½ cups flour
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, 1 stick
- ⅓ cup boiling water
- 1 tablespoon coarse sugar
Instructions
- Preheat oven to 400 degrees.
- Peel, pit, and slice pears. Add to a large mixing bowl.
- Sprinkle brown sugar, sugar, corn starch, cinnamon, and lemon juice over pears.
- Stir to coat evenly and let stand for 10 minutes.
- Pour into an ungreased 13 x 9 baking dish.
- Bake for 10 minutes, remove from oven, and set aside.
- In a medium bowl, whisk flour, brown sugar, sugar, baking powder, and salt together.
- Using a pastry blender, cut butter into flour mixture until mixture becomes crumbly.
- Pour in boiling water and mix until combined.
- Spoon mixture over pears and spread to cover entire dish.
- Sprinkle coarse sugar on top.
- Bake for 40-50 minutes or until topping is golden brown.
Notes
- Store Leftovers: Leftovers will keep well in an airtight container in the fridge for three to four days. For longer storage, you can freeze it for up to three months. Let the cobbler cool thoroughly in the refrigerator and then cover it tightly in plastic wrap and then foil in its original dish.
- Use Extremely Cold Butter: The colder the butter, the more crumbly the flour mixture will become, which is exactly what you want. If your butter is soft, you’ll end up with a smooth texture, which is not the goal.
- Don't Overbake the Cobbler: “Golden brown” is a term that often confuses people. It confused me when I first started baking. After all, if you’ve ever seen an overbaked crust, you could still call it golden brown. It does have a golden hue even though it’s mostly brown. When you see the term “golden brown”, think gold over brown. You’re basically baking until the dough goes from white and raw to golden and cooked.