Bring on the pears! While everyone loves a juicy apple cobbler, pear cobbler is just as scrumptious. Not everyone thinks of it either, until they've tasted it! Pears are naturally juicy, and pear cobbler is one of those perfect ripe pear recipes that are perfect when the trees are full of fruit and you've got family get together.
And if you want to treat yourself at any time, you can make this easy pear cobbler in oven safe ramekins or white ramekins and store extras in the refrigerator, or freeze a few for a rainy day. Or any day, for that matter!
Note: When cutting your pears, make sure the pieces aren't too small: they will disintegrate when baking and become pear mush.
A note on peeling fruit: If you like the peel - there's no need to peel them. Just wash the fruit first in cold water with a splash of vinegar and rinse.
Fresh pear cobbler will keep in the refrigerator for up to 5 days or 2-3 months in the freezer if it's well wrapped. Just be sure to defrost at room temperature or in the refrigerator. And do reheat your cobblers before serving, as they are best eaten warm.
You want your pears to be firm and ripe. The best pears for pear cobbler recipes are Bosc pears, Anjou pears, Bartlett pears, English pears, or a mixture.
Comice pears can work too, although they are juicier than other pears, so you might want to add a bit more flour or 2 tablespoons of cornstarch to the filling.
You could use 1 Comice pear with a mixture of other types of pears without having to add more flour or cornstarch.
Press gently near the stem of the fruit. It should give a little without being mushy.
Absolutely! If you use canned pears, buy them in juice and use half the amount of sugar for the filling. If you can only find canned pears in syrup, drain and rinse them before using them.
You could use some of the syrup in the topping instead of the milk, but just be aware that it will be extra-sweet.
No. But the zesty, tangy lemon juice balances out the butter and sugar and is delicious.
However, if you're out of lemons, don't let that stop you from making your cobbler!
At a pinch, you can use concentrated lemon juice or even lime juice.
You could substitute the refined sugar for brown sugar.
Another alternative is to eliminate the need for sugar altogether by mashing up 2 very ripe bananas. The bananas should be brown, the browner the better. That's when they are at their most sweet because the starch has converted to sugar.
Honey would work too. Substitute 1/3 cup sugar for 1/4 cup honey in the filling, and use 1/2 cup honey for the topping while eliminating the milk.
Butter really is the very best thing to use in this cobbler recipe, but you could use 3 tbsp vegetable oil and it would be fine.
Coconut oil works as well, provided you like coconut, as it will add significantly to the overall flavor of the dessert.
Yes. Gluten-free flour works just as well in this recipe.
Pears are great on their own in this recipe, but you can also use apples, peaches, or a combination of those with pears. You can also add berries such as blackberries, strawberries, or currants. That's the great thing about a cobbler. They are perfect for using large quantities of fall fruit.
You can even use mango! Fresh or canned mango is delicious when mixed in with pears, apples, or peaches.
Rhubarb or plums work as well, although you may want to add a bit more sugar, as rhubarb and plums aren't as naturally sweet as pears.
Definitely. You could add a handful of dried cranberries to the filling for added color and tartness. Blueberries are nice too.
A bit of extra cinnamon or nutmeg is nice, although if you are baking for small children, go easy on the nutmeg (not more than 1/4 tsp).
For extra warmth, add 1/2 tsp ground cardamom and 1/4 tsp ground ginger.
If you really like vanilla, try vanilla butter instead of unsalted butter.
If your pears are dry rather than juicy, add 1/2 cup cloudy apple cider and 1/4 cup extra flour. The cider will bubble up nicely in the oven and will add a spicy sweetness. Maple syrup would do a similar job: add 1/4 cup only, as it's very sweet.
Absolutely. You could add grated lemon zest or chopped pieces of candied ginger. Be sure to mix them into the flour mixture before adding the milk.
Yes, you can. Once your filling is ready, instead of the other topping ingredients, just take one 18 oz box of yellow cake mix and sprinkle evenly over the top of each ramekin. Melt 1/2 cup butter, pour it over the top and you're ready to bake!
Just be aware that this version is extra-sweet!
You certainly can, although we recommend you keep the filling and topping ingredients separate until you're ready to bake.
How about a stewed cinnamon rum sauce? Perfect if you have extra pears. Prepare your pears as normal, then put them in a large saucepan and cover them with water. Add a cinnamon stick and stew them by gently bringing them to a boil. Turn the heat to low, and allow them to simmer for 15-20 min or until pears are soft.
Blend the pears with 1 tbsp spiced rum, 1/4 cup sugar and enough cooking liquid to blend. Serve warm.
Note: Instead of rum and sugar, you can stew your pears in apple juice.
And if you really want to go all out on the pears, serve your pear cobbler with pear sorbet!
This pear cobbler recipe is sure to be a showstopper! Be sure you make plenty because everyone will be asking for seconds and maybe even thirds!