Make this delicious pear cobbler for dessert or even a tasty breakfast
Pears are an often overlooked fruit. I love a crisp and crunchy apple, but I generally don’t even think about pears. Granted they don’t have the same satisfying crunch as an apple, but when baked I actually prefer their texture and flavor. And they are perfection in this pear cobbler recipe.
I love that pears pair well (<-see what I did there?) With spices like cinnamon, ginger, cardamom, all spice. I love using the pumpkin pie spice combo in pear recipes because it makes it super simple to get that lovely spice blend. Feel free to use whatever combo of spice you love that adds up to the 2 teaspoons in the topping batter for this pear cobbler recipe.
Pears are especially rich in folate, vitamin C, copper, and potassium. They’re also a good source of polyphenol antioxidants as well as an excellent source of fiber which is important for digestive health. An added bonus, those fibers feed the good bacteria in your gut making them a good source of prebiotics, supporting immune function! (healthline)
While I enjoy baking with pears, they also are delicious with nuts, in salads, oatmeal, or smoothies. Try roasting or poaching if you’re looking for something different. I tend to peal them for use in baked recipes, leave the peal on when possible to make sure you. Get all the nutrition you can.
I honestly haven’t purchased pears very often. But since getting boxes from Misfits Market (get 25% off your first order here) I’ve been ordering a wider variety of fruits and veggies. The pears I’ve received from them have been close to ripe, but not quite there — which is perfect. Gives me just the right amount of time to use them. I find it interesting that pears ripen best off the tree and that they ripped from the inside out. This is good information to know if you are looking to pick out pears that will be ripe when you need them.
If you’re going to the store to pick up some pears, here are some tips from thekitchn.com:
How to pick regular pears (asian pears are a bit different): Your eating timeline determines how you pick pears. If you are looking for a ripe pear to eat immediately, press a finger gently into the top of the pear just where the stem joins the fruit. If it just starts to give there, the fruit is ripe. Don’t buy pears that are soft anywhere else, as that indicates that they are overripe and the flesh will be mushy and mealy. If you want to eat the pears in a few days, the top should still be hard.
How to store and ripen them: Store pears at room temperature, and depending on the variety, they will ripen in a few days. If you want to speed things up, place the pears in a paper bag with a ripe banana or apple — these other fruits give off ethylene gas, which the pears will soak up and then start to produce themselves, speeding up the ripening process.
Now, on to our pear cobbler recipe…. Cobblers are the best. I’m a huge fan of pies, but I don’t always feel like going through all the steps of making the crust (And I’m a pie-purist. No store bought crusts for me). And I also love biscuits. A cobbler gives me a flaky, slightly crisp topping that is quick and easy to mix up. The spices in this recipe make it a perfect fall and winter dessert that tastes great on its own or is even more special with some ice cream or whipped cream on top. I’m even thinking about warming up a bowl of pear cobbler for breakfast and adding a spoonful of vanilla yogurt on top.
So get to baking and let us know what you think!
Warm and Spicy Pear Cobbler
- 9" square pan
- 3 tablespoons unsalted butter
- 5 medium pears peeled and chopped into 1/2" pieces
- ¾ cup sugar
- ¼ cup flour all-purpose or chickpea flour for gluten free
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- 1½ cup flour all-purpose or chickpea flour for gluten free
- ½ cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- pinch sea salt
- 5 tablespoons unsalted butter cold and cut into cubes
- ½ cup milk
- Preheat oven to 350o F
- Melt the butter in a skillet over medium-low heat. Allow to slightly brown. Increase heat to medium and add the pears, sugar, flour, cinnamon, vanilla, and salt. Stir frequently until the sugar has dissolved and the mixture is bubbly. Continue cooking for 2-3 minutes, or until thickened.
- Pour topping into 9” square pan.
- Combine the flour, brown sugar, baking powder, cinnamon, cardamom, ginger, allspice, nutmeg, and salt. Add the butter, and mix with a pastry blender, a fork, or your fingers until the butter is about the size of peas.
- Gradually add the milk as you mix the dough mixing just until the dough comes together. Drop the dough by tablespoonfuls over the top of the filling.
- Bake 30 to 35 minutes, or until the topping is browned and the filling is bubbly. Serve warm with ice cream or whipped cream to make it extra special