Homemade Pear Cobbler

Sweet, tender pears with all those cozy fall spices, topped with my signature sugar cookie topping that gets golden and slightly crispy on the edges. Every single bite is warm, cinnamony perfection, and it’s honestly foolproof to make. I like it best with vanilla ice cream and caramel sauce.

If you’ve never had one of my cobblers before. I make the topping a bit different. But you’ll like it better. Promise.

Ingredients and Tools You’ll Need

Make sure to use fresh pears, not canned. The canned will be too soft, and the flavor isn’t as good. Don’t cut your pears too small or they’ll be mushy.

As written, this will make 10 servings in a 9×13 dish. If you want to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post. You can also halve it and bake in a 9×9 dish.

Equipment

• 9 x 13 baking dish
• Mixing Bowls
• Aluminum foil

Ingredients

Pear Filling

• 9 cups diced pears (about 6-7, depending on size)
• ½ cup brown sugar
• 2 teaspoons cornstarch
• 1 teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon allspice (optional)

Topping

• 1 cup salted butter (softened; 2 sticks)
• 1 cup granulated sugar
• 1 egg
• 1 cup flour
• 1 teaspoon baking powder
• pinch salt

Serving

• vanilla ice cream
• 1 jar of prepared caramel sauce

How to Make Pear Cobbler

If you want to make a smaller cobbler, halve the recipe and bake it in a 9 x 9 square dish.

Step One: Prep And Pre-Bake Filling

Preheat oven to 375 degrees. In a large bowl, mix together the pears, brown sugar, cornstarch, cinnamon, cloves, and allspice. Pour the mixture into a 13 x 9 baking dish. Cover it with foil and bake for 20 minutes.

Step Two: Make The Topping

While the filling is baking, make the topping. In a large bowl, beat the butter and sugar together with an electric mixer until fluffy (about 3 minutes). Add the egg and beat for 1 minute. Add the flour, baking powder, and salt, and beat on low until just combined.

Step Three: Bake

Take the hot filling out of the oven and take off the aluminum foil. Then, drop the topping on by heaping tablespoons, spacing them evenly.

Bake the cobbler for 45 minutes until the topping is golden brown and the filling is bubbly. Let it cool for 20 minutes before serving. You can either serve it warm or at room temperature. If you want, you can put a scoop of vanilla ice cream on top.

Serving & Storing

Serve with vanilla ice cream and caramel sauce.

If you have any leftover cobbler, it can be stored in the fridge for up to 3 days.

To reheat, place it in a microwaveable dish and heat for about 1 minute, or warm it in a 350°F (175°C) oven for about 20-25 minutes. It’s also quite good served cold!

More Cobbler Recipes You’ll Love

All with my easy cookie topping.

• This blackberry cobbler is made in a cast iron skillet, but you can still make it without one.
• The brown sugar and spice apple filling in this caramel apple cobbler is to die for!
• Try this easy lemon cobbler (shh, we’re using pie filling).
• You don’t need perfect peaches to make this delicious peach cobbler.

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