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.
Make the 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.
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.