Print

Easy Pear Cobbler Recipe

Pear cobbler featured image for recipe.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This old-fashioned pear cobbler recipe is super simple to make and is the perfect dessert to make when you're having guests over. It's made with butter, a cake-like batter, and juicy pears. This is an effortless dessert that looks impressive. Serve with vanilla ice cream or whipped cream.

Ingredients

Units Scale
  • 2 heaping cups of sliced fresh pears, about 2-3 pears* (see notes for canned)
  • 1/3 cup salted butter
  • 1/2 cup granulated white sugar
  • 3/4 cup all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup milk of choice

Instructions

  1. Preheat oven to 350°F.
  2. Wash and slice 2 to 3 fresh pears. Discard cores. Measure 2 heaping cups of sliced pear and set aside. 
  3. In a mixing bowl, mix together the dry ingredients including sugar, flour, baking powder, and salt. 
  4. Pour in the milk and whisk to combine until smooth. The batter will have a thin consistency.
  5. Add butter to a baking dish (I like to use an 11x7" casserole dish or a 9" pie dish) and place in the oven to melt. Once melted, remove the baking dish. Pour the batter over the butter. Do not stir.
  6. Top with sliced fresh pears or drained canned pears. Do not stir.
  7. Return the baking dish to the oven and bake the cobbler for 45-60 minutes, or until the edges of the cobbler are crisp and dark golden brown and the top of the cobbler has a golden brown color. 
  8. Remove from oven once baked through and allow to cool for 10 minutes before enjoying. Serve with vanilla ice cream or whipped cream if desired. 
  9. Store at room temperature for up to 2 days or in the fridge for up to 5 days. 

Notes

  • See the blog post for more baking tips and details on how to customize this recipe.
  • See my "Expert Tips & Tricks" section for recommended baking dish sizes.
  • If using unsalted butter, add ¼ teaspoon salt.
  • If using canned pears, be sure they are drained well.
  • Use firm, ripe pears for best results. Fresh pairs should not be overly soft or mushy.