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Pear Cobbler

Pear cobbler is a simple baked pear recipe. Spiced pears are covered with a biscuit topping then baked until golden in individual dishes. Gluten free cobblers are a breeze to make– this quick pear dessert will be on your table in less than an hour! Top with ice cream and store-bought caramel sauce for a real treat!

Two individual servings of pear cobbler with ice cream and caramel sauce

This post is sponsored by Sprouts Farmers Market. I appreciate the opportunity to share recipes made with ingredients from brands I trust and support. All opinions are my own and do not necessarily reflect those of Sprouts Farmers Market. #sponsored

Why this recipe works

Cobblers of any type are easy to make. It’s like you are making a pie but skipping the tricky part of crafting the crust. Bake in a large dish for a crowd or use individual dishes to give each person her own serving.

All you need is a baked fruit filling and a biscuit topping. Variations are welcome– roll out the dough and cut circles of biscuits for the top, cover the entire fruit filling with the biscuit layer, or (as I have done here) crumble the biscuit topping over the fruit.

Making a gluten free cobbler is not a problem. I’ve used a gluten free flour blend which easily transforms this pear recipe into a gluten free dessert.

Recipe Ingredients

Ingredients for pear filling of pears, brown sugar, cinnamon, ginger and cornstarch
  • Pears: There are a number of pears that are good for baking. You’re looking for the type of pear that holds its shape when baking and doesn’t turn to mush. Bartlett and D’Anjou pears are good options, and I’ve used a Comice pear which has a sweetness that lends itself to dessert recipes.
  • Spices: Cinnamon and ground ginger are excellent flavors to combine with pears. You could switch it up and add a pinch of nutmeg or cloves as well.
  • Sugar: A touch of sugar brings a lovely sweetness to this filling. I prefer the deep flavor of dark brown sugar. You could also use light brown sugar, granulated sugar, or maple syrup.
  • Cornstarch: The fruit needs a small amount of cornstarch to help thicken the filling as it bakes. You won’t taste cornstarch in the finished recipe. It just works in the background to thicken the sauce. I prefer cornstarch over flour in this recipe so that I can keep my cobbler gluten free. If you don’t need a gluten free recipe and want to use flour instead, that is fine.
Ingredients for gluten free cobbler topping with gf flour, baking powder, sugar and melted butter

The ingredients for the biscuit topping are baking basics which you likely have in your pantry already. No fancy ingredients are necessary.

To make this recipe gluten free use a gluten free flour blend. A blend will include xanthan gum which helps to bind the topping. If your GF flour doesn’t have that key ingredient, add 1/2 tsp xanthan gum to your dry ingredients.

If you need a vegan cobbler use vegan butter and a dairy free milk alternative as I’ve done in this vegan blackberry cobbler. Cobbler is a favorite recipe to adjust to many dietary preferences.

Comice Pears

Comice pears close up on a marble surface

Let’s talk about these beautiful Comice pears for a moment. I enjoy shopping at Sprouts and always find a variety of fruits in their produce section. Pears are such a nice winter fruit and I plan on using them in both savory and sweet dishes in the coming months.

Comice pears are sweet and ideal for desserts. Because their flesh is delicate I don’t peel the skin when I eat these fresh pears or when I make baked pear recipes. The skin helps the fruit keep its form while baking.

You’ll recognize Comice pears by their short and stout shape. Colors range from green to yellow with hints of red. When baking with pears it is best to choose barely ripe fruit. Very ripe pears will be soft to the touch and don’t hold up while baking.

How to make Pear Cobbler

Photo steps for making pear cobbler
  1. Make the biscuit topping by combining the flour {gluten free option}, baking powder, sugar, milk and butter in a mixing bowl. Set aside.
  2. Prepare the pears: wash and slice the pears in half then remove the core. Chop the pears in approximately one-inch pieces. Toss gently with brown sugar, cinnamon, and ground ginger.
  3. Brush six ramekins with melted butter.
  4. Distribute the spiced fruit among the ramekins.
  5. Top each serving with the biscuit topping. Crumbles work well. You may also roll out the biscuit dough and cut a circle of dough to top each ramekin.
  6. Bake until golden on top and the fruit is bubbling underneath.

Of course, you can make this baked pear recipe even more decadent by adding a scoop of vanilla ice cream and a drizzle of Sprouts Salted Caramel Sauce!

Tips and Tricks for baking success!

  • How to store cobbler: Cobbler is best if served on the day it is baked. It may be stored at room temperature for one day and then reheated in a 300 degree oven for 15 minutes.
  • After one day store leftovers in the refrigerator. The topping will not retain the same texture after being refrigerated.
  • Do I have to peel the pears? You may choose to peel the pears before baking. This is an optional step. Leaving the skin on the pears gives a more rustic dessert and changes the texture of the dish.
  • What size are the mini pear cobblers? Ramekins can be 6 oz to 8 oz. Simply divide the pears and the topping among your 6 baking dishes.
  • Can I bake a larger cobbler? If you wish to make pear cobbler in one larger dish, use an 8 x 8 or 9 x 9 square pan or a pie dish. Bake at 375 degrees F for 40-45 minutes.
  • Can I double the recipe? Yes! Cobbler is a flexible recipe. Double the recipe and bake in a 9 x 13 baking dish to feed 12 people. Bake at 375 degrees F for 50-55 minutes. If the topping starts to brown too much before the end of the baking time, cover with aluminum foil for the last 15 minutes of baking.
  • What other types of fruits make good cobblers? Apples, blackberries, cherries, plums, peaches, and blueberries make lovely cobblers. You can make cobbler in any season with fresh fruit.

If you love simple fruit dessert recipes, you’ll enjoy this easy apple crisp, gluten free apple crumble, or try this maple apple crisp with pears instead!

Yield: 6 servings

Pear Cobbler

individual pear cobbler with ice cream and caramel sauce on top

Easy pear cobbler is a seasonal dessert perfect for the holidays!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

For the Biscuit topping:

  • 1 ½ cups Gluten Free Flour Blend
  • ¼ cup granulated sugar
  • 1 tsp baking powder
  • 4 Tbsp butter, melted plus 1 Tbsp butter melted to coat ramekins before baking
  • ½ cup milk

For the fruit filling:

  • 6 Comice pears
  • 2 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • ½ tsp Sprouts ground cinnamon
  • ¼ tsp Sprouts ground ginger

Instructions

1.Preheat the oven to 375 degrees F.

2.    Prepare the biscuit topping: Combine the 1 ½ cups gluten free flour blend, ¼ cup granulated sugar, 1 tsp baking powder, 4 oz melted butter and ½ cup milk in a mixing bowl. Fold together until combined. Don’t overmix. Set aside.

3.    Prepare the fruit filling: Wash the pears, remove the core. Cut into 1 inch cubes (approximately). In a separate mixing bowl, gently toss the cut pears with 2 Tbsp brown sugar, 1 Tbsp cornstarch, ½ tsp ground cinnamon, and ¼ tsp ground ginger.

4.    Use the remaining 1 Tbsp butter to butter the 6 ramekins.

5.    Assemble the mini pear cobblers: Distribute the pear filling among the six buttered ramekins. Top with the crumbled biscuit topping.

6.    Bake at 375 degrees F for 30-35 minutes or until the topping is lightly golden. Let cool for at least 15 minutes before serving.

7.    Optional: Top with a scoop of vanilla ice cream and a drizzle of Sprouts Organic Salted Caramel Syrup.

Notes

Ramekins can be 6 oz to 8 oz. Simply divide the pears and the topping among your 6 baking dishes.

If you wish to make pear cobbler in one, larger dish, use an 8 x 8 or 9 x 9 square pan or a pie dish. Bake at 375 degrees F for 40-45 minutes.

Mix up your spices for pear cobbler: add a pinch of nutmeg or cloves.

If you don’t need a gluten free recipe, substitute all purpose flour for the
gluten free flour.

Mix up the type of pears or use a combination of pears: Comice pears, Bartlett pears or D’Anjou pears are all good options.

Use firm pears for baking. Very ripe pears will break down more while cooking. Save those for pear sauces or jams.

You may choose to peel the pears before baking. This is an optional step. Leaving the skin on the pears gives a more rustic dessert and changes the texture of the dish.

If you’d like one large biscuit topping for each ramekin rather than crumbles of the biscuit topping, you can roll out the biscuit dough and cut 6 circles (one for each ramekin).

Cobbler is best if served on the day it is baked. It may be stored at room temperature for one day and then reheated in a 300 degree oven for 15 minutes.

After one day store leftovers in the refrigerator. The topping will not retain the same texture after being refrigerated.

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Nutrition Information:

Yield:

6

Serving Size:

1 dish

Amount Per Serving: Calories: 364Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 172mgCarbohydrates: 66gFiber: 7gSugar: 29gProtein: 5g

This data is provided by Nutritionix and is an estimate only.

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