The perfect sweet treat for those cool autumn nights. Packed with juicy pears and topped with a sugar cookie-inspired topping, this cobbler is sure to please. Serve it warm, topped with a scoop of vanilla ice cream for an extra special treat.
Table of contents
❤️ Why you’ll love this recipe
- Perfect for fall and winter. The warm spices and sweet pears make it the perfect cozy treat.
- The sugar cookie topping adds a unique twist on the traditional cobbler topping. But you’ll like it better. Promise.
- It can be made in a 9×13 dish for a crowd, or in a smaller 9×9 dish for a more intimate gathering.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need to make this sweet harvest dessert:
- diced fresh pears
- brown sugar
- cornstarch
- cinnamon
- cloves
- butter
- sugar
- egg
- flour
- baking powder
- salt
- vanilla ice cream and caramel for serving
🥣 Equipment
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- baking dish: 13 x 9 for the full recipe or cut it half and bake in a pie plate or 9 x 9
- mixing bowls
- aluminum foil
🍴Instructions
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 soda, 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 room temperature. If you want, you can put a scoop of vanilla ice cream on top.
🥫 Storage instructions
If you have any leftover cobbler, it can be stored in the fridge for up to 3 days.
To reheat, place it in a microwavable dish and heat for about 1 minute. It’s also quite good served cold!
🔍 FAQs
No, I wouldn’t recommend it. They’ll be too soft and the flavor isn’t as good.
Yes! You can alter the spices to whatever you prefer.
👩🏻🍳 Expert tips
If you want extra flavor, try adding a tablespoon of orange or lemon zest to the filling mixture.
You can top the whole baked cobbler with caramel sauce directly if you’d like.
📘 Related Recipes
🍽 Serve it with
For a casual fall dinner with friends, try these recipes too:
- Buttermilk Fried Chicken
- Easy Cream Biscuits
- Cast Iron Skillet Mac and Cheese
- Texas Roadhouse Green Beans
- Homemade Vanilla Ice Cream
📖 Here’s the recipe
Cinnamon Sugar Pear Cobbler
Equipment
- 9 x 13 baking dish
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 softened butter salted 2 sticks
- 1 cup granulated sugar
- 1 egg
- 1 cup flour
- 1 teaspoon baking powder
- pinch salt
Serving
- vanilla ice cream
- 1 jar prepared caramel sauce
Instructions
- Preheat oven to 375 degrees with the rack in the center. Prepare a baking sheet by lining with aluminum foil.
- Combine the pears, brown sugar, cornstarch, cinnamon, cloves, and allspice in a large mixing bowl. Pour the filling into a 13 x 9 baking dish. Cover it with foil, place it on the foil-lined baking sheet, and bake for 20 minutes, until the filling is juicy.
- While the filling is baking, make the topping. Beat the butter and sugar in a large mixing bowl using an electric mixer on medium speed. Beat for about 3 minutes, until fluffy. Add the egg and beat 1 minute. Add the flour, baking powder, and salt and beat on low until just combined.
- Remove the hot filling from the oven and remove the aluminum foil. Drop the topping on by heaping tablespoons, spacing relatively evenly.
- Bake, uncovered, for 45 minutes until topping is golden brown and filling is bubbly. Allow to cool 20 minutes before serving. Can be served warm or room temperature. Best with a scoop of vanilla ice cream on top.
Amazingly delicious! And so quick! Thank you once again for another winner!
Thank you John! I’m so glad you enjoyed it and hope it warmed you up on a winter evening. 🙂
I just noticed one other small problem. Your list of ingredients includes baking powder, but in the directions, you say to add baking soda. I don;t know enough to guess which is correct, and would love to know the answer. Thanks!
Adding to my first comment re: allspice, your list of ingredients refers to baking powder, but your directions indicate baking soda. May I ask which one I should use?
Thanks!
I love the sound of this recipe! Just in case you want to make the correction, your recipe card neglects to mention the allspice mentioned earlier in the article. I’m assuming 1/4 tsp. and will add it to the mix as soon as these Anjou pears ripen up!
Thanks so much for your great recipes and ideas.