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Warm Fall Pear Cobbler Dessert

A comforting dessert that combines tender, cinnamon-scented pears with a soft, golden topping, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the pear filling
  • 8 pieces pears, peeled, cored, and sliced Choose firm pears like Bartlett, Anjou, or Bosc.
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch Helps thicken the juices.
  • 1/2 teaspoon cinnamon
For the cobbler topping
  • 1 1/2 cups flour
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup very cold butter Keep the butter very cold.
  • 1/3 cup boiling water
  • 1 tablespoon coarse sugar For sprinkling on top.

Method
 

Preparation
  1. Heat the oven to 400°F. Peel, core, and slice the pears into a large mixing bowl.
  2. Add both sugars, the cornstarch, cinnamon, and lemon juice. Stir until the pears are coated, then let them stand for 10 minutes.
Cooking Pears
  1. Spread the pear mixture in an ungreased 13 x 9-inch baking dish. Bake for 10 minutes, then carefully remove the dish from the oven and set it aside. Keep the oven on.
Mixing Topping
  1. In a medium bowl, whisk together the flour, brown sugar, sugar, baking powder, and salt.
  2. Cut in the very cold butter with a pastry blender until the mixture looks crumbly.
  3. Stir in the boiling water until the topping is combined. Avoid mixing more than needed.
Final Baking
  1. Spoon the topping over the hot pears and spread it gently to cover the fruit.
  2. Sprinkle the coarse sugar over the top. Bake for 40 to 50 minutes, until the topping is golden brown. Check near the 40-minute mark.
Serving
  1. Let the cobbler rest briefly before serving. Serve warm on its own or with ice cream, whipped cream, or yogurt.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. This cobbler can also be frozen for up to 3 months.