Pear Cobbler -

cobbler with fresh pears in baking dishes

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Pear Cobbler

Juicy fresh pears are topped with a generous cinnamon sugar crust to make this cinnamon spice pear cobbler.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 413kcal

Ingredients

Pear Filling

6 medium-size fresh pears sliced into bite size chunks – about 5 cups
2 tablespoons brown sugar
2 tablespoons white sugar
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
2 teaspoons cornstarch

Crust Topping

1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon kosher salt
6 tablespoons butter chilled and grated
¼ cup boiling water

Cinnamon Sugar Topping

3 tablespoons white sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler occasionally spills over just a tiny bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
To make the filling, place the pears in a medium-sized bowl and sprinkle with brown sugar, white sugar, cinnamon, nutmeg, and cornstarch. Stir to coat and then pour into an 8-inch baking dish.
To make the topping, combine the flour, white sugar, brown sugar, baking powder, and salt in a medium-sized bowl. Toss the grated butter in the flour mixture. Stir with a fork to mix throughout. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
Drop the topping over the pears in spoonfuls. (I like to use my smallest cookie scoop to do this.) Stir together the white sugar and cinnamon and sprinkle the cobbler with the cinnamon sugar topping.
Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.

Notes

Using a cheese-grater to “grate” cold butter is my favorite hassle free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

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