Pear Cobbler

Pear Cobbler


This pear cobbler recipe is a sweet indulgence of ripe, juicy pears, warm spices, and a buttery, golden crust.
  • Pear Cobbler Filling
  • 1½ pounds bartlett pears, ripe but firm, peeled, cored, cut into strips, then cubed
  • 1½ tablespoons water
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 3 tablespoons brown sugar, packed
  • 3 tablespoons salted butter, melted
  • ¾ teaspoon pure vanilla extract, I use Nielson Massey
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg, preferably freshly grated
  • small pinch allspice
  • ½ teaspoon cornstarch
  • Cobbler Topping
  • ¾ cup all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt, Diamond Crystal
  • 1½ teaspoons baking powder
  • ¼ teaspoon nutmeg, preferably freshly grated
  • 6 tablespoons salted butter, cubed and chilled
  • ¼ cup buttermilk
  • To Serve
  • vanilla bean ice cream
  1. Preheat oven to 375°F.
  2. Add peeled pears to a bowl along with brown sugar, sugar, cinnamon, nutmeg, allspice, pure vanilla extract, lemon juice, cornstarch, water. and melted butter. Mix until well-combined. Pour into buttered 9-inch cast iron skillet.
  3. Next, add flour, sugar, cinnamon, nutmeg, baking powder, lemon zest and salt to a bowl and whisk to mix dry ingredients.
  4. Blend cubed butter with flour using a pastry blender until butter is pea-sized. Add buttermilk and stir just until combined.
  5. Add topping by the spoonful. Leave some openings in the cobbler topping (this allows steam to release and helps with caramelize the filling). Bake until golden brown, ~40 minutes. Check after 30 minutes.
  6. Enjoy with a scoop of vanilla bean ice cream. Cobbler is best eaten when warm.

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