Go Back Email Link
–+ servings
plated cobbler with ice cream and caramel.
Print Recipe
5 from 1 vote

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 Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: Cobbler, Fall, pear cobbler, Pears
Servings: 10
Calories: 418kcal
Author: Katie

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.

Nutrition

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