Autumn brings a fragrant steam of cinnamon and nutmeg, and my latest kitchen marathon was all about coaxing out the warm flavors in a Spiced Pear Cobbler. During my very first test, I noticed that slicing the pears too thin made the filling turn runny, so I adjusted to precise 1/4-inch slices for just the right bite. The moment the topping’s golden edges peeked through and a soft bubbling whispered from the oven, I knew this cobbler was something special.
Why You’ll Love Spiced Pear Cobbler
- Bright, juicy pears mingle with warm spices for a cozy, autumnal taste
- Silky-smooth filling thickened to just the right consistency
- Crispy, golden-topped crust giving a tender contrast beneath
- A touch of American fall tradition meets modern kitchen ease
A Little Background
On a crisp October afternoon, I sifted through family photo albums while pears roasted in the oven. My second trial taught me how crucial that 1 tablespoon of lemon juice is—without it, the fruit’s color dulled too quickly. This recipe has become my seasonal go-to whenever the air feels a bit nippy.
Key Ingredients for Spiced Pear Cobbler
- Pears: Firm, ripe varieties for juicy slices (think Bartlett or Bosc)
- Sugars: Granulated and brown blend adds depth and balanced sweetness
- Spice Blend: Cinnamon, ginger, allspice, nutmeg—warm autumn notes
- Cornstarch: Thickens the pear juices to a glossy finish
- All-Purpose Flour & Cold Butter: Foundation for a tender, crumbly crust
- Coarse Sugar: Sprinkled on top for a crackling, sparkly crust
How to Make Spiced Pear Cobbler
- Preheat oven to 350°F. Place an oven rack in the center position. Spray a 2-qt. rectangular baking dish with cooking spray.
- In a large bowl, stir together pears, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, 1 tablespoon lemon juice, and 2 teaspoons cornstarch. Pour into prepared baking dish and bake the pear mixture for 15 minutes.
- Meanwhile, in a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Add 3 tablespoons cold unsalted butter and cut in until coarse crumbs form. Stir in 1/4 cup boiling water and 1/2 teaspoon vanilla extract just until combined.
- Remove pears from oven, drop topping by spoonfuls over the fruit, and sprinkle with 2 tablespoons coarse sugar. Bake until topping is golden brown and pears are bubbling around the edges, about 30 minutes. Let cool on a wire rack for 10 minutes before serving.
Pro Tips & Troubleshooting
- When cutting cold butter into the flour, aim for pea-size pieces—this keeps the topping tender yet crisp.
- If your pears release too much juice, toss them with the cornstarch off heat to avoid a gummy texture.
- Try swapping half the granulated sugar for maple sugar for a richer fall twist.
- Halving the recipe? Use an 8×8-inch dish and reduce bake time by about 5 minutes per stage.
Storage & Make-Ahead Guide
After cooling, cover and store cobbler in an airtight container. Room temperature is fine for up to 2 hours, then refrigerate within 2 hours of baking and consume within 3–4 days. To freeze, wrap tightly and freeze up to 3 months; thaw overnight in the fridge. Reheat in a 325°F oven for 10–15 minutes until warm throughout, ensuring the center reaches 165°F for safe serving.
Serving Suggestions
Pile generous scoops alongside vanilla bean ice cream or tangy Greek yogurt to cut through the sweetness. A drizzle of warm caramel sauce and a sprinkle of toasted pecans add crunch and extra warmth.
Frequently Asked Questions
- What type of pears work best for cobbler? Choose firm, juicy varieties like Bartlett or Bosc to hold their shape and deliver sweet-tart flavor.
- Can I substitute pears with apples? Yes—use 2–3 medium apples sliced 1/4-inch thick; increase lemon juice to 2 tablespoons to prevent browning.
- How do I know when the cobbler is done? Look for a golden-brown topping and soft bubbling of juices at the edges.
- Is it safe to reheat cobbler in the microwave? For even reheating and a crisp topping, use a 325°F oven. Microwave warms quicker but softens the crust.
- Can I prepare the filling ahead of time? Yes—assemble the pear mixture, cover, and refrigerate up to 8 hours before baking.
- How should I store leftover cobbler? Keep in an airtight container, refrigerate within 2 hours, and consume within 3–4 days.
Final Thoughts
My go-to autumn dessert, this Spiced Pear Cobbler brings out the cozy side of cooler nights. I love serving it with a dollop of whipped cream by the window, watching leaves drift down. Let me know how your batch turns out—share your photos and tweaks in the comments!
More Recipes You’ll Love
- Classic Southern Peach Cobbler – another fruit-forward cobbler with a tender, golden topping
- Apple Crisp Recipe – warm spices meet a crunchy oat topping over tender fruit
- Apple Pie Recipe – a flaky double crust envelops spiced apple slices, perfect for fall
- Caramel Apple Blondies – chewy bars swirled with caramel and tender apple bits
Spiced Pear Cobbler
Ingredients
Filling
- 6 cups sliced ripe pears about 5 medium pears
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground allspice
- 0.125 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
Topping
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 3 tablespoons cold unsalted butter cut into small pieces
- 0.25 cup boiling water
- 0.5 teaspoon vanilla extract
- 2 tablespoons coarse sugar raw or turbinado
Instructions
Filling
- Preheat oven to 350°F. Spray a 2-quart rectangular baking dish with cooking spray and place on the center rack.
- In a large bowl, stir together pears, granulated sugar, brown sugar, vanilla extract, salt, cinnamon, ginger, allspice, nutmeg, lemon juice, and cornstarch until evenly coated. Pour into the prepared baking dish and bake for 15 minutes.6 cups sliced ripe pears, 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, 1 teaspoon vanilla extract, 0.25 teaspoon salt, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground ginger, 0.125 teaspoon ground allspice, 0.125 teaspoon ground nutmeg, 1 tablespoon lemon juice, 2 teaspoons cornstarch
Topping
- Meanwhile, in a medium bowl whisk flour, granulated sugar, baking powder, and salt. Cut in cold butter until coarse crumbs form.1 cup all-purpose flour, 0.25 cup granulated sugar, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- Stir in boiling water and vanilla extract until just combined.3 tablespoons cold unsalted butter, 0.25 cup boiling water
- Remove pears from oven, drop topping by spoonfuls over the filling, and sprinkle with coarse sugar. Bake for 30 minutes, or until topping is golden and pears are bubbling around the edges.0.5 teaspoon vanilla extract
- Let cool on a wire rack for 10 minutes before serving.