Cinnamon Sugar Pear Cobbler Recipe

This Cinnamon Sugar Pear Cobbler is the perfect dessert for fall and winter. Packed with warm spices and topped with a delicious buttery sugar cookie crumble, this cobbler will satisfy your sweet cravings.

This cobbler is best served with a scoop of vanilla ice cream and a drizzle of caramel sauce, making it perfect for gatherings or a special family treat.

plated cobbler with ice cream and caramel.

Cinnamon Sugar Pear Cobbler

Fall spices, sweet juicy pears, and the absolute BEST sugar cookie-inspired cobbler topping make this the perfect dessert for fall and winter.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Serving Size 10

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 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 

  • Prep. Preheat oven to 375°F (190°C) with the rack in the center. Then, line a baking sheet with aluminum foil to catch spills and make cleanup easier.
  • Make and pre-bake filling. Combine the pears, brown sugar, cornstarch, cinnamon, cloves, and allspice in a large mixing bowl. Mix well to coat the pears evenly. Next, pour the pear mixture into a 9 x 13 baking dish. Then, cover the dish with aluminum foil, place it on the foil-lined baking sheet, and bake for 20 minutes until the filling is juicy and bubbling.
    pear filling in glass bowl.
  • Make topping. While the filling is baking, prepare the topping. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for about 3 minutes until the mixture is light and fluffy. Add the egg and beat for an additional minute until well combined. Gradually add the flour, baking powder, and a pinch of salt, beating at low speed until combined. Do not overmix.
    3 process shots of making cobbler topping in mixing bowl.
  • Assemble. Carefully remove the baking dish from the oven and discard the aluminum foil cover. Drop the topping by heaping tablespoons onto the hot filling, spacing the dollops relatively evenly across the surface.
  • Bake. Return the baking dish to the oven and bake, uncovered, for 45 minutes, or until the topping is golden brown and the filling is bubbly. Allow the cobbler to cool for at least 20 minutes before serving. It can be served warm or at room temperature. For the best experience, serve with a scoop of vanilla ice cream and a drizzle of prepared caramel sauce.

Notes

For best results, use ripe but firm pears such as Bartlett or Bosc. Softer pears may become too soft when baked, while firmer ones will keep their shape and provide just the right texture.
For an added burst of flavor, consider mixing in a tablespoon of orange or lemon zest to the filling.
If you prefer, you can pour caramel sauce over the entire baked cobbler.
To make sure it’s even cooking, dice the pears uniformly to prevent some pieces from being overcooked while others are undercooked. Be careful not to dice the pears too small, or they will become mushy!
Before you begin, make sure that your butter and egg are at room temperature for a more even mixture for the topping and result in a better texture.
Calories: 418kcal | Carbohydrates: 63g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 200mg | Potassium: 210mg | Fiber: 5g | Sugar: 45g | Vitamin A: 628IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg

More Tips:

Make sure your oven is fully heated before you start baking so your dish cooks evenly from the beginning, which will give you that nice golden-brown topping.

Put your baking dish on a baking sheet lined with foil to catch any spills or overflows, which will help make cleaning up easier and stop any messes in your oven.

Combine the topping ingredients until just mixed. Mixing too much can make the topping heavy instead of light and fluffy.

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

The nutrition information is for 1/10th of the recipe and doesn’t include ice cream or caramel.

Serving Suggestions

This delicious cobbler pairs well with vanilla ice cream, whipped cream, caramel sauce, hot apple cider, or spiced tea.

When you make this cobbler, a few important tools and ingredients can make a big difference in your baking experience and the final result. Here are some key items to consider:

pears and spiced on white tile counter.
  • Firm pears: Use firm pears such as Bartlett or Bosc to make sure they hold their shape during baking.
  • Softened butter: Your butter must be softened at room temperature for easy mixing and a fluffy topping.
  • Electric mixer: An electric mixer will help you achieve the perfect texture for your topping, making it light and airy.
  • Aluminum foil: Line your baking sheet with aluminum foil to catch spills and make cleanup easier.
  • Allspice: Allspice is an optional spice that adds a warm, complex flavor; if you don’t have it, you can substitute it with a mix of cinnamon, nutmeg, and cloves.

Using these items will help you create a delicious and successful cobbler.

These are good ingredient swaps you can use for the recipe:

  • Pears: If you don’t have pears, you can use apples instead.
  • Brown sugar: You can mix white granulated sugar with molasses instead.
  • Allspice: Instead of allspice, you can mix equal parts of cinnamon, nutmeg, and cloves.
  • Salted butter: Use unsalted butter and add a pinch of salt to the topping mixture.

These changes might slightly change the taste, but your cobbler should still be yummy. Give them a try!

Storage Instructions

After your cobbler has cooled down completely, cover the baking dish with plastic wrap or move the cobbler to a container with a tight lid. You can store it in the fridge for up to 4 days.

To reheat, let it thaw in the fridge overnight and then warm in a 350°F (175°C) oven for about 20-25 minutes until heated.

For freezing, make sure the cobbler is completely cooled. Put it in a container suitable for freezing or tightly wrap the baking dish with plastic wrap and then with aluminum foil.

Label the container with the date and freeze for up to 2 months.

I hope you enjoy making and sharing this cobbler. It’s a warm, comforting dessert for any fall or winter gathering. Whether you’re serving it with vanilla ice cream or a drizzle of caramel sauce, it will surely be a hit.

cobbler in baking dish with scoop missing.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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4 Comments

  2. 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!

    Reply

  3. 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.

    Reply