Best 20 Pear Cobbler Recipes

PEAR COBBLER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish.
• Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
• Combine egg and milk in a bowl and whisk until combined. Set aside.
• Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
• Drain pears and put into a bowl. Sprinkle with corn starch and 1/4 cup cane sugar; toss to coat.
• Pour milk-egg mixture into the flour mixture. Mix batter until just combined. Add pears to the prepared baking dish. Drop batter by spoonful onto the pears.
• Bake in the preheated oven until browned on top, about 25 minutes. Allow to cool for 10 minutes before serving.

PEAR OR APPLE COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss pears and lemon juice together in a bowl until coated; spread into a 9x9-inch baking dish. Pour maple syrup and 2 tablespoons melted butter over pear mixture; toss to coat.
• Mix oats, brown sugar, 1/2 cup melted butter, flour, and cinnamon together in a bowl until crumbly; sprinkle over pear mixture.
• Bake in the preheated oven until crust is golden and pears are tender, about 45 minutes.

GINA'S PEAR AND APPLE COBBLER

Steps:

• Preheat the oven to 350 degrees F. Butter or spray a 9 by 9-inch baking dish.
• Toss the apples, pears, sugar, flour, vanilla, cinnamon, allspice, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.
• In another bowl, combine the self-rising flour, sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream and Whipped Cream.
• In a large bowl, add the heavy cream and using a hand mixer beat it for 1 minute. Add the sugar, cinnamon, and nutmeg. Whip until the cream mixture holds soft peaks.

PEAR COBBLER

Steps:

• Preheat the oven to 350 degrees F. Combine all ingredients except the piecrust in a saute pan. Saute for 15 minutes. Remove from heat and pour cobbler mixture into medium ramekins. For topping, put pre-made piecrust over cobbler and bake in the oven for 15 minutes.

PEAR COBBLER WITH CRANBERRY STREUSEL

Steps:

• Preheat the oven to 350 degrees F.
• Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up.
• In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream.

PEAR GINGERBREAD COBBLER

Steps:

• Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.

APPLE PEAR COBBLER

Steps:

• Preheat oven to 350 degrees.
• Cut butter into pieces and place in 8x8" pan.
• Place pan in preheated oven to melt butter.
• While butter melts, combine flour and sugar.
• Slowly add milk to flour mixture, stirring to combine; set aside.
• Drain pears from syrup, saving syrup.
• In another bowl, combine pears and apple filling.
• When butter is melted, removed pan with butter from oven; pour in batter; do not stir.
• Place apples and pears on top of batter; top evenly with saved pear syrup.
• Sprinkle with cinnamon (if using).
• Bake in 350 degree oven for 45 minutes.

BLUEBERRY PEAR COBBLER

Steps:

• Drain pears, reserving 3/4 cup juice (discard remaining juice or save for another use). Pour pears and reserved juice into a greased 2-qt. baking dish. Sprinkle with muffin mix; dot with butter. , Bake, uncovered, at 400° for 20-25 minutes or until bubbly and top is lightly browned.

PEAR AND CRANBERRY COBBLER WITH CITRUS-INFUSED CUSTARD SAUCE

Steps:

• Make filling:
• Preheat oven to 425°F with rack in lower third. Butter baking dish.
• Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.
• Cover dish tightly with foil and bake 20 minutes.
• Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.
• While filling is cooking, make biscuits:
• Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don't worry.)
• Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
• Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).
• Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.
• Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with Citrus-Infused Custard Sauce.

APPLE PEAR BREAKFAST COBBLER FOR THE CROCK POT

Steps:

• Spray crockpot with nonstick cooking spray.
• Peel, core and slice into 8ths the apples and pears.
• Put the prepared fruit into the crock pot.
• In a jar with a tight fitting lid put the brown sugar, flour, lemon juice, apple cider, and spices.
• Put the lid on the jar and shake the jar vigorously until there are no more lumps.
• Pour over fruit and stir to coat.
• Dot the tops of apples and pears with 2 T of butter.
• Spread the granola evenly over the fruit.
• Cover.
• Cook on low 6-8 hours.
• Turn off crock pot, remove lid, and allow to cool 10 minutes before serving.
• Serve with milk for breakfast or ice cream as a dessert.
• *We've had it with a bit of ice cream even for breakfast! :).
• Enjoy!

BLACKBERRY-PEAR COBBLER

Steps:

• Preheat oven to 350°F. Butter 2 1/2- quart baking dish with 2-inch-high sides. Gently toss berries, pears, 2/3 cup sugar, wine, peel, and 1/2 teaspoon cinnamon in medium bowl.
• Whisk flour, baking powder, salt, and remaining 3/4 cup sugar in another medium bowl. Add milk, melted butter, and almond extract; whisk until blended. Spread batter in prepared dish. Place berry-pear mixture atop batter (do not stir). Sprinkle with additional cinnamon.
• Bake cobbler until crust is set in center and brown at edges, about 1 hour. Cool 30 minutes. Dust with powdered sugar; serve warm with ice cream, if desired.
• GOOD TO KNOW:
• Why not stir the fruit into the batter? Left undisturbed, the batter puffs up around the fruit during baking, forming a crusty edge.

PEAR 'N' APPLE COBBLER

Steps:

• In a large saucepan, combine the cornstarch, 1/4 teaspoon of nutmeg and orange juice until smooth. Gently stir in pie filling and pears. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Keep warm., In a medium bowl, combine the biscuit mix, 2 tablespoons sugar, milk and butter just until blended. Pour hot filling into an ungreased 11x7-in. baking dish. Drop batter in six mounds onto fruit mixture. Combine the remaining sugar and nutmeg; sprinkle over the top., Bake, uncovered, at 350° for 35-40 minutes or until bubbly and a toothpick inserted in the biscuit topping comes out clean. Serve warm.

GINGER-LIME PEAR COBBLER

Steps:

• In a large bowl, combine sugar and ground ginger. Stir in the pears, crystallized ginger and lime juice; set aside., Pour butter into an ungreased 11x7-in. baking dish. In a small bowl, combine the flour, sugar, baking powder, lime zest, salt and ginger. Stir in milk. Pour over butter (do not stir). Spoon pear mixture over the top. , Bake at 350° for 50-55 minutes or until bubbly and golden brown. Cool for 10 minutes before serving.

RASPBERRY PEAR COBBLER

Steps:

• Stir the milk with the vinegar and let stand for 10 minutes.
• Stir in the vanilla.
• Meanwhile, in a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
• Using a pastry blender, cut in the butter just until it forms coarse crumbs.
• Drizzle the milk mixture over top, stirring with a fork until a sticky dough forms.
• Set aside for the topping.
• In a separate bowl, stir the brown sugar with the cornstarch.
• Add the pears and raspberries and gently toss to combine.
• Divide among eight 3/4-cup ovenproof coffee or custard cups.
• Place on a rimmed baking sheet.
• Drop the topping by spoonfuls over the fruit, leaving some visible.
• Sprinkle with turbinado sugar.
• Bake in the centre of a 375 degree F oven until the filling is bubbling and the topping is golden and not doughy underneath when lifted with a spoon, about 30 minutes.
• Let cool on a rack for 10 minutes.
• Serve warm.
• Note: The cobbler can also be baked in a 7" x 11" baking dish. Put in all the filling and top with 8 dollops of topping. Bake as directed.

CRANBERRY PEAR COBBLER

Steps:

• Preheat oven to 350°F Combine pears, cranberries and tapioca in a deep 9 inche baking dish. Let sit 5 minutes.
• Combine salt, cinnamon, nutmeg and sugar in a bowl and sprinkle evenly over pears and cranberries.
• Combine flour and baking powder in a bowl. Cut egg into flour mixture. Sprinkle evenly over fruit mixture and drizzle with butter.
• Bake 40-45 minutes or until topping is golden.

MAPLE CRANBERRY PEAR COBBLER

Steps:

• Preheat the oven to 425 degrees F. In a saucepan combine the pears, cranberries, maple syrup, orange juice, orange peel, cinnamon and nutmeg, bring to a boil and simmer, stirring occasionally, for 3 minutes, or until cranberries have popped. Stir in cornstarch mixture and simmer for 1 minute, or until thickened. Let cool. Transfer mixture to a buttered baking dish.
• Make the dough: Into a bowl sift together the flour, sugar, baking powder and salt. Add the butter and the shortening and blend the mixture until it resembles coarse meal. Stir in the cream and form the dough into a ball.
• On a floured surface roll the dough into a round large enough to fit the dish, arrange it over the filling and crimp the edge decoratively. Brush the dough with the egg wash, cut steam vents in the center, and bake for 35 to 40 minutes, or until golden brown.

BLUEBERRY PEAR COBBLER

Steps:

• Drain pears, save 3/4 cup juice.
• Pour pears and juice into a greased 2 qt baking dish.
• Sprinkle with the muffin mix.
• Dot with butter.
• Bake, uncovered, at 400* for 20-25 minutes, or until bubbly and light brown.

QUICK PEAR COBBLER

Steps:

• Melt margarine in oblong pan.
• Mix together flour, sugar and milk to smooth batter.
• Pour into melted margarine, but do not stir.
• Pour in fruit.
• Bake at 350 degrees for 30 to 45 minutes.

GLUTEN-FREE PEAR COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cube 1 tablespoon of butter and place in an 8-inch round baking dish.
• Place pears in a mixing bowl. Sprinkle with lemon juice and toss to coat. Sprinkle cornstarch over pears and toss to coat. Set aside.
• Whisk white rice flour, brown rice flour, buckwheat flour, flaxseed meal, brown sugar, and baking powder together in a mixing bowl. Cut in remaining butter until the mixture resembles coarse pebbles. Add milk, 1 tablespoon at a time, until dough begins to pull together and form a ball.
• Pour the pears into the prepared baking dish, covering the cubed butter. Drop walnut-sized balls of dough on top, pushing down to flatten and form a crust.
• Bake in the preheated oven until top has browned and pears are bubbling, about 30 minutes. Serve warm.

APPLE-PEAR COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Layer the bottom of a 9x13-inch baking pan with pears; it will take 2 to 3 pears. Set remaining pear slices aside.
• Combine apples and lemon juice in a medium mixing bowl; toss to coat.
• Stir honey, ginger, water, cinnamon, nutmeg, and cornstarch together in a small mixing bowl. Add to the apples and toss until apples are coated. Scoop mixture into the baking pan and spread evenly over the layer of pear slices. Reserve any liquid from the mixing bowl.
• Layer remaining pears over the apples, then drizzle the reserved liquid evenly over top.
• Combine oats, flour, and brown sugar for topping in a bowl. Mix in coconut oil, then almonds; stir until combined. Crumble topping evenly over the pan.
• Bake in the preheated oven until top is golden brown, about 40 minutes.