• Skip to main content
  • Skip to primary sidebar
End of the Fork
menu icon
go to homepage
  • RECIPES
  • HOW-TO
  • ABOUT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • HOW-TO
    • ABOUT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • Firni in glass bowl with garnish of small dried roses
      Firni
    • Creole seasoning in glass bowl.
      Creole Seasoning
    • Boiled lemons in small green bowl.
      Boiled Lemons
    • Stack of oatmeal raisin cookies.
      Oatmeal Raisin Cookies
    • Banana and date oat cookies on a lined baking sheet.
      4 Ingredient Banana Oatmeal Cookies (Vegan)
    • Butter beans salad in red bowl.
      Italian Butter Bean Salad
    • Closeup of tahini sauce with herbs in green bowl.
      Lemon Herb Tahini Sauce
    • Baked frittata in a cast iron wedge pan.
      Mini Frittatas
    • Cowboy salsa in a red bowl surrounded by ingredients.
      Cowboy Salsa
    • Blueberry blondies on baking paper.
      Blueberry Blondies
    • Three stacked banana blondies on baking paper.
      Banana Blondies
    • Fennel salad in yellow bowl on chequered cloth.
      Orange And Fennel Salad

    Home » Recipes » Dessert

    Pear Cobbler

    Published Dec 16, 2022, modified Apr 17, 2023 by Nicole Shroff / Leave a Comment

    Jump to Recipe
    Close up of pear cobbler with ice cream.

    Warm up with our comforting pear cobbler with spiced juicy sweet pears topped with soft and tender biscuits.

    Pear cobbler and vanilla ice cream in green bowl.

    Pear cobbler is the ideal comforting dessert to see you through the cold winter months.

    This is an easy baked dessert consisting of a layer of sweet spiced pears with a soft and tender biscuit topping.

    We love it warm with a scoop of vanilla ice cream or Italian custard on the side.

    A similar recipe is our apple crumble which has a slightly more dense crumb topping.

    Check out the differences between a cobbler, crisp and crumble below.

    Click on the Subscribe button above to get more recipes like this to your inbox.

    Jump to:
    • Cobbler vs crisp vs crumble
    • Helpful tips on ingredients
    • Step by step instructions
    • Variations
    • Serving
    • Storing leftovers
    • You may also like …
    • 📋 Recipe

    Cobbler vs crisp vs crumble

    As we have many readers from the US and UK we thought we should define what each one is.

    Cobblers, crisps and crumbles are all made with a layer of fruit at the bottom, the difference being in their toppings.

    A cobbler is made with a biscuit topping which is a little crisp on the outside with a cake-like interior.

    Biscuit topping is made in much the same way as a crumble except it has a raising agent such as baking powder or baking soda/bicarbonate of soda.

    It is mixed into a dough before shaping into biscuits which are then placed in random fashion as if ‘cobbled’ together over the layer of fruit.

    A crumble is baked with a thicker crumb topping made when butter is rubbed into the flour mixture, it looks similar to process shot 6 below.

    A crisp topping is also crumbly but is made with oats instead of flour and does not use raising agents.

    TL;DR A biscuit topping is light and tender while crisp and crumble toppings are slightly chewy.

    We think all three are absolutely yummy!

    Helpful tips on ingredients

    These are some helpful tips on the ingredients you will need:

    For the filling:

    • fresh pears – ripe pears are perfect but even slightly unripe are will do. Select pears that will have a slight bite and hold their shape when cooked such as the Anjou, Bartlett, Bosc, Concorde or Conference varieties.
    • butter – we like to use salted butter to enhance the other flavours in the filling.
    • light brown sugar – we tried this recipe using dark brown sugar and while it gave a delicious rich flavour it released more moisture and made the filling a little runny.
    • lemon juice – for a little tanginess
    • ground cinnamon – the all important spice!

    For the sweet biscuit dough:

    • all purpose flour -no need to sift before using, simply scoop out the required amount.
    • white sugar – granulated
    • baking powder – helps the biscuits rise and makes them airy and light.
    • cold butter – we use salted butter to enhance the flavours here too. If using unsalted, add a pinch of salt to enhance the flavours.
    • buttermilk – gives a soft and rich dough.

    See recipe card below for quantities.

    Step by step instructions

    Follow these step by step instructions.

    Seven green pears on table top.
    1. Wash, dry and dice fresh pears.
    Butter in cast iron skillet.

    2. On medium heat, melt the butter in an oven proof skillet.

    Cut pears in skillet.

    3. Add the diced pears to the skillet.

    Cubes of butter in flour mix.

    5. In a medium mixing bowl combine flour, sugar, baking powder and salt, then add the cubes of butter.

    Biscuit dough in mixing bowl.

    7. The biscuit dough will be soft and sticky so dampen hands to break off small pieces for the topping to prevent sticking.

    Applying glaze to biscuit dough.

    9. Dip a pastry brush in milk to glaze the topping.

    Pears caramelizing in skillet.

    4. Mix in the sugar, lemon juice and cinnamon powder and stew the pears for 10 minutes.

    Flour mix in mixing bowl.

    6. Rub the butter into the flour mixture to make a crumb.

    Arranging biscuit dough on pears in skillet.

    8. Make small balls, flatten between your hands and arrange the dough over the filling.

    Baked pear cobbler in skillet.

    10. Bake for 45 minutes till biscuits turn golden.

    Tip: The biscuit dough is ready once it comes together and is soft and still sticky, try not to over knead or it will become dense.

    Variations

    Here are a few ideas for extra ingredients you can add to tweak the recipe slightly.

    • raisins – stew a handful along with the pears.
    • crushed nuts – such as almonds, hazelnuts, pecans or pistachios, for extra texture. Sprinkle a handful over the stewed pears, before adding the biscuit dough and baking.

    Serving

    This pear cobbler is a perfect one skillet family dessert but can also be made in smaller ramekins. Keep an eye on them and they are done when the fruit mixture is bubbling and the biscuit topping has turned golden.

    Serve warm with a scoop of vanilla ice cream or our Italian custard.

    Storing leftovers

    Cover and store leftovers in the fridge for up to 3 days.

    We don’t recommend freezing pear cobbler as it makes the fruit mushy and biscuit topping soggy.

    You may also like …

    • slice of cake on small red plate
      Apple Polenta Cake (Gluten Free)
    • caramelized apples in black bowl with crème fraîche
      Caramelized Apples With Honey And Crème Fraîche
    • Plate with apple crumble and scoop of ice cream
      Best Apple Crumble

    Did you make this? Please rate it in the recipe card below and if you are sharing a photo on social media please tag @endofthefork. Thanks!

    📋 Recipe

    Close up of pear cobbler with scoop of vanilla ice cream.

    Pear Cobbler

    Nicole Shroff
    Warm up with our comforting pear cobbler with spiced juicy sweet pears topped with soft and tender biscuits.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 6 servings
    Calories 489 kcal

    Ingredients

    Pear Filling

    • 860 grams pears 6 cups, washed and diced
    • 2 tablespoons butter salted
    • 50 grams light brown sugar ¼ cup
    • 2 teaspoons lemon juice
    • 1 teaspoon ground cinnamon

    Biscuit Topping

    • 190 grams all purpose flour 1½ cups levelled
    • 120 grams sugar ½ cup, white granulated
    • 1½ teaspoon baking powder
    • ⅛ teaspoon salt (only If using unsalted butter)
    • 110 grams butter ½ cup, salted or unsalted, fridge cold and cut into cubes
    • 130 mls buttermilk ½ cup
    • 2 tablespoons buttermilk to glaze

    To Serve

    • vanilla ice cream to serve on top

    Instructions
     

    • Heat oven to 190°C/ 170°C fan/ 375°F and grease a 9 x 13 inch (33 x 23 cm) baking pan.
    • On medium heat, melt 2 tablespoons butter in an oven proof skillet. Add 860 grams pears and mix in 50 grams light brown sugar, 2 teaspoons lemon juice and 1 teaspoon ground cinnamon . Stew for 10 minutes then remove from heat and set aside.
    • In a medium mixing bowl combine 190 grams all purpose flour, 120 grams sugar, 1½ teaspoon baking powder and ⅛ teaspoon salt. Add cubes of 110 grams butter and rub into the flour mixture to make a crumb (like sand).
    • Slowly drizzle 130 mls buttermilk into the crumb while mixing to form a soft and sticky dough.
    • Dampen hands to prevent sticking then break off small pieces of dough making small balls, flatten between hands and place over the filling.
    • Dip a pastry brush in 2 tablespoons buttermilk to glaze the dough and bake for 40-50 minutes, till biscuits turn golden. Serve the pear cobbler warm with a scoop of vanilla ice cream.

    Notes

    Inforation on ingredients:

    • fresh pears – ripe pears are perfect but even slightly unripe are will do. Select pears that will have a slight bite and hold their shape when cooked such as the Anjou, Bartlett, Bosc, Concorde or Conference varieties.
    • butter – we like to use salted butter to enhance the other flavours in the filling.
    • light brown sugar – we tried this recipe using dark brown sugar and while it gave a delicious rich flavour it released more moisture and made the filling a little runny.
    • lemon juice – for a little tanginess
    • all purpose flour -no need to sift before using, simply scoop out then level the required amount.
    • baking powder – make sure its in date! helps the biscuits rise and makes them airy and light.
    • cold butter – we use salted butter to enhance the flavours here too. If using unsalted, add a pinch of salt to enhance the flavours.
    • buttermilk – gives a soft and rich dough.
      Feel free to add more sugar if your pears are not sweet enough to start with.
      The biscuit dough is ready once it comes together and is soft and still sticky, try not to over knead or it will become dense.
      Serving – This pear cobbler is a perfect one skillet family dessert but can also be made in smaller ramekins. Keep an eye on them and they are done when the fruit mixture is bubbling and the biscuit topping has turned golden. 
      Serve warm with a scoop of vanilla ice cream or our Italian custard.
      Storing – cover and keep chilled for up to 3 days.

      MEASUREMENT NOTES

      The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

      Equipment

      1 baking pan 9 x 13 inches or 33 x 23 cms

      Nutrition

      Calories: 489kcalCarbohydrates: 76gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 230mgPotassium: 358mgFiber: 6gSugar: 43gVitamin A: 656IUVitamin C: 7mgCalcium: 108mgIron: 2mg
      Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
      SUBSCRIBE for new recipes
      Facebook Pin Recipe Email

      More Dessert Recipes

      • Rice krispie treats on a teal plate.
        Rice Krispies Treats
      • Mini heart shaped decorated cakes on a plate.
        Mini Heart Cakes
      • Stacked pancakes with blackberries on yellow plate.
        Yogurt Pancakes
      • Four chocolate bliss balls on a white plate.
        Bliss Balls

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Photo of Nicole.

      Browse my site for healthy and seasonal recipes from around the world, read about great ingredients, and get handy tips for working in the kitchen. Also, check out my restaurant reviews for some great dining experiences! more about me →

      Eating Seasonally

      What are in season foods and why we should be eating seasonally

      Summer Recipes

      • Close up of roasted lamb ribs on white platter.
        Turkish Lamb Ribs
      • Chocolate covered orange cake with slice cut out.
        Chocolate Orange Cake
      • Close up of cherry muffins.
        Cherry Muffins
      • Slice of blueberry muffin loaf on a blue platter.
        Blueberry Muffin Bread

      What is the healthiest meat?

      We look at the differences between lamb, goat, mutton and chicken.

      Trending Now

      • Image of Linguine with tomato sauce and fresh basil in white bowl
        Pasta With Ricotta And Tomato Sauce
      • Image of broccoli cheese muffins on wooden board.
        Broccoli & Cheese Breakfast Muffins
      • Image of overhead view of zigni on injera bread.
        Zigni
      • Image closeup of cooked cavolo nero in green bowl.
        Cavolo Nero With Garlic And Lemon

      Top Categories

      Breakfast Chicken Lamb Seafood Light Meals Soup Salad Sides Beans Cookies Dessert

      Cookout Recipes

      • Two assembled spicy chicken wraps on a blue platter.
        Spicy Chicken Wraps
      • Image showing grilled steak, burgers, kebabs and pineapple.
        60+ Easy Summer Grilling Recipes
      • Tomato salad with gremolata on glass plate
        Italian Tomato Salad
      • Gremolata in small white bowl
        Gremolata

      Footer

      As seen in:

      FOCUS MAGAZINE - FOODGAWKER - KITCHEN THYME - ZOMATO - FLIPBOARD - PARADE - YUMMLY - FOOD52 - QUORA - FINDING VEGAN - SECOND GEAR GAMES

      ^ BACK TO THE TOP ^

      • ABOUT
      • CONTACT
      • WORK WITH ME
      • SHOP

      • PRIVACY POLICY
      • ACCESSIBILITY STATEMENT

      • Facebook
      • Twitter
      • Instagram
      • LinkedIn
      • YouTube
      • Mail
      • Pinterest

      @ 2023 End of the Fork. All Rights Reserved.