This homemade pear cobbler with canned pears is the perfect treat for a cold winter day. It’s quick, easy, and will warm your heart as well as your tummy! I’ve been wanting to make this recipe for some time now. I’ve never made Pear Cobbler with Canned Pears before, so I was interested to see how it would turn out. The recipe is fairly simple and straight forward to make.
Quick N’ Easy Pear Cobbler
Tina takes a page from her grandfather’s recipe book with this fast, easy, and delicious pear cobbler.
- 2 Large Cans Pear Halves in Syrup
- 1 C Flour
- 1 C Whole Milk
- 1 C Sugar
- ½ Tsp. vanilla extract
- Non-Stick Spray
- 1 Stick butter
- Brown Sugar
Preheat Grilla to 400 degrees. While it’s heating, whisk together flour, milk, sugar, and vanilla extract in a large bowl. Spray your baking dish with nonstick spray, or grease pan in butter. Place one stick of butter in the bottom of greased pan, then put in the Grilla, Silverbac, or Kong. After a few moments, the butter will melt. Remove pan and cover bottom of pan with the melted butter. Pour batter into pan. Place halved pears on top of the batter in an organized fashion, then top pears with a handful of cranberries. Sprinkle brown sugar over entire pan.
Put into the Grilla at 400 degrees for 40 minutes, or until top is golden brown. Let cool 15-20 minutes before serving.
Bite Into Some Delicious Facts About Pear Cobbler
Early settlers of America concocted the first cobblers. Today, these desserts are an American favorite and come in a variety of flavors — mixed berry, snickerdoodle, peach, apple, pear and more. The first cobblers were made due to a lack of proper ingredients and cooking equipment. In an attempt to make traditional suet puddings, English settlers covered a stewed filling with a layer of uncooked plain biscuits fitted together.
Unsurprisingly, settlers liked these juicy dishes so much that they often served them as the main course at large gatherings. They’d even serve cobblers as a first course and for breakfast. Cobblers, including the pear variety, did not become labeled as a dessert food until the 19th century.
Cobblers have been (and still are) called by a variety of names, including pie, tart, torte, buckles, pandowdy, slump, grunt, crisp, croustade, crow’s nest pudding and bird’s nest pudding. All variations are based on seasonal berries and other fruits and are simple to put together.
Did you know there’s one crucial detail to look out for when differentiating between cobbler and pie? The crust. While cobblers are usually topped with some sort of pastry, pies are encased in dough. Cobblers do not have bottom crusts because the fruit used for these desserts is placed directly in the bottom of a baking dish and topped with dollops of batter or biscuit dough.
Best Times for Canned Pear Cobbler
Canned pear cobbler makes the best holiday dessert. The crumbly, buttery topping is irresistible, and can make the table at Christmas time a family favorite. Top with a scoop or two of store-bought or homemade vanilla ice cream. For best results, look for vanilla ice cream with real vanilla and no artificial flavorings. Don’t be surprised if this dish becomes a new holiday tradition in your home.
If you’re not using the canned variety, firm, ripe pears are best for a pear cobbler recipe. Bosc and Anjou pears make excellent choices due to their juicy flavor.
How to Serve Pear Cobbler
A grilled pear dessert can be a treat in and of itself. If you’re feeling generous and want to spoil friends and family with yet another sweet treat, consider pairing your pear cobbler with whipped cream and always serve it warm. If you want to put a spin on this recipe, try swapping pears out for apples or use a mixture of both.
What main entrees should you pair with this delicious and easy pear cobbler? Pretty much any dish will be complemented by this sensational finale.
Pear Cobbler is an easy dessert that is made with slices of sweet pears tossed in brown sugar, cinnamon and nutmeg, then topped with an old-fashioned drop biscuit dough. This warm and spicy treat is the perfect late summer, early fall recipe to serve for family and friends. Of course it pairs especially well with a scoop of rich, creamy vanilla ice cream.
Even though most fruits and vegetables are available year round, the season for the freshest, most delicious pears is from August to October.
I feel like pears are often overlooked when it comes to baked dessert recipes. Peaches steal the spotlight in summer and come fall, everyone goes a little apple crazy before jumping head first into pumpkin pie spice everything.
This year, I decided to experiment a bit more with pears. They are a fruit that I have always loved and one that my kids both equally enjoy.
I’ve had such great success with recipes for Blueberry Cobbler and Apricot Cobbler, that I decided to make a cobbler recipe with pears, as well. Personally, I prefer a drop biscuit dough on top of cobblers to soak up all of the extra sweet and spicy juices from the fruit filling, so that’s also what I used with this recipe.
The spices in this pear cobbler are cinnamon and nutmeg and the flavor reminds me a lot of a sweet apple pie. This is the perfect dessert to round out the summer season, as well as welcome fall back into our lives.
Why This Recipe Works
Cobbler is one of the easiest dessert recipes out there; you only need to create two mixtures – a fruit filling and a dough topping. You don’t even need an electric mixer to make cobbler. A large bowl and a spoon will do!
The homemade pear filling is sweet with the perfect amount of spice. I tried this cobbler with both Bartlett and Anjou pears and strongly prefer the juicy, sweet and soft texture of the Bartlett pears best. The old fashioned drop biscuit topping provides a tender crumb which soaks up all of the flavorful pear juice.
Pear Cobbler is the perfect late summer, early fall dessert, although it came be made most other times of the year. Serve fresh cobbler, warm out of the oven, with ice cream or fresh whipped cream. Your family and friends will love it!
How To Make Pear Cobbler
- Pears: I personally prefer Bartlett pears for this recipe, but you really can use any variety that you enjoy.
- Pantry Staples: all purpose flour, baking powder, cornstarch, sugar, brown sugar, cinnamon, nutmeg, salt, milk, butter and an egg.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Preheat your oven to 350°F.
Cut the pears into thin slices.
Combine pears, brown sugar, cinnamon, nutmeg and cornstarch. Toss gently to combine. Set aside while you prepare the dough. The pears and sugar will become juicier as they sit.
Mix together the flour, baking powder, sugar and salt in a large bowl. Cut the pieces of butter in with a pastry blender, fork, or your fingers. Work the butter until pea-size or smaller pieces remain.
Whisk together the egg and milk. Pour into the flour mixture and stir until just combined.
Pour the pears and any accumulated juices out into a medium size baking dish. I use a 9-inch square baking dish.
Top with dollops of the dough and sprinkle with extra sugar, if desired.
Cover loosely with foil and bake 20 minutes.
Uncover and bake an additional 20-25 minutes, or until the top of the dough is lightly browned.
Serve as is, with whipped cream and/or vanilla ice cream.
Tips and Techniques
- Fresh Bartlett or Anjou pears work best in this recipe. This recipe has not been tested with canned pears.
- Store leftovers tightly covered in the refrigerator. Consume within 4-5 days for best results.
Can You Use Canned Pears To Make Pear Cobbler?
Although fresh pears are recommended, some cobbler recipes can be prepared with canned pears. This particular recipe has not been tested with canned pears, so results may vary.
Do You Peel Pears For Cobbler?
Peeling pears before baking them is completely optional. Pear skin does toughen a bit more when baked, so you may prefer to peel them first.
Can You Freeze Cobbler?
Cobblers can usually be frozen, however the dough may turn a bit mushy when thawed and reheated. You can also freeze the filling separate and prepare the dough when you are ready to bake the cobbler to ensure a nice fluffy topping.
WHAT’S THE DIFFERENCE BETWEEN A COBBLER, CRUMBLE AND CRISP?
I feel I must address this very valid question before I get into the recipe. What’s the actual difference between a cobbler, crumble and crisp?
Well, let’s start with how they’re similar… what these desserts have in common is that they consist of a fruity base, that bubbles into ooey-goeey deliciousness when baked.
What makes them different is the topping:
Cobblers: Have a biscuit topping. The biscuits are usually dropped onto the fruit in small rounds, giving it the appearance of a cobbled road – hence the name.
Crumbles and Crisps: Okay, so these are essentially the same thing. Confusing right? The name “crumble” or “crisp” is depends on the country of origin. “Crumble” is more commonly referred to in England, while “Crisp” is what they call it in North American (U.S. and Canada). Both contain fresh fruit with a crumbly streusel-like topping (often made with oats), which is baked until the fruit is cooked and bubbling.
HOW TO MAKE PEAR COBBLER:
Lucky for you, this pear cobbler is SO easy to make! We’ll start by preparing the filling and topping in separate bowls.
The filling for this recipe uses canned pears, which speeds up bake time tremendously so that you have a bubbling, crispy and golden cobbler in just 30 minutes!
To make the filling: Combine the cane sugar, corn starch, cinnamon, salt, lemon zest lemon juice and vanilla extract. Whisk to combine. Pour in the pear slices and gently stir everything to combine. Pour into your baking dish and set aside.
Now for the biscuit topping! I like to describe the taste and flavour of the topping similar to a scone! It’s light, airy and biscuit-like. Made similar to a scone as well by combining flour, vegan butter, sugar, salt and baking powder.
I prefer to make the topping in my food processo. Add the dry ingredients for the topping into the food processor (flour, sugar, baking powder, salt, and vegan butter) and pulse until crumbly in texture. You can also do this by hand by massaging the ingredients in a mixing bowl until crumbly.
Pour the crumbly dough in a small mixing bowl, make a well in the middle and pour in the coconut cream. Fold together to combine.
BAKING THE PEAR COBBLER:
Once you have your filling and topping made, you can combine them.
Scoop heaping tablespoons of the cobbler topping over the pear filling in an 8×11-inch baking dish.
The goal is to scoop round tablespoons of the filling to make a cobble road pattern which gives the cobbler its infamous name!
Bake in the oven until the top is golden brown and the sides are bubbling, 35 minutes.
And that’s all there is too it! I told you it was an easy recipe. And you’d never know it given how sweet and scrumptious it is.
Pantry recipes: canned pear cobbler
The pantry recipe series is designed to help you use up your pantry preps with as much versatility and as little waste as possible. Ample substitution recommendations and other helpful tips are provided. New recipes are added weekly.
It’s not quite a crumble and it’s not quite an upside-down cake. It’s somewhere in the middle (we’ll settle for cobbler) and it’s absolutely delicious.
This dessert is simple to prepare and perfect for a breakfast or dessert. The addition of oats adds some much needed texture, protein, and fiber, and helps to soak up the pear syrup so nothing is wasted.
The resulting cobbler is not too sweet, either. It can be gussied up with a multitude of creams or sauces: whipped cream, plain cream, vanilla ice cream, half-and-half. It’s also perfect served as is.
The recipe is my own, but it’s tried and tested and is a household hit. It’s versatile enough that any number of substitutions can be made to help use what you happen to have in your pantry. See the recommended substitutions below. Enjoy.
- 2 15-ounce cans of sliced pears in syrup
- ¼ cup softened butter
- ½ cup golden brown sugar, loose and unpacked (75 g)
- 1 tsp vanilla
- 2 dashes ground nutmeg
- 1 dash ground clove
- 2 teaspoons cinnamon
- 1 cup old-fashioned oats
- 1 cup pancake mix
- Preheat oven to 350 F
- Drain pears and preserve the syrup (about 1 ¼ cup)
- Arrange pears at the bottom of an 8” x 11” x 2″ baking dish
- Cream butter, sugar, and vanilla with a fork
- Add dry oats and spices and incorporate by hand
- Add dry pancake mix and crumb with a fork until uniform
- Add all of the preserved syrup, mix, and pour the wet mixture over the pears
- Bake at 350 F for 50 minutes
- Total time: 1 hour
- Preparation: 10 minutes
- Bake time: 50 minutes
- Servings: 8
- Estimated calories per serving: 243
You can use virtually any canned fruit in syrup here: peaches, apricots, even fruit cocktail. It doesn’t matter if the fruit is in heavy or light syrup.
The baking dish does not need to be greased. I used a tempered glass dish but a glass dish is not required–metal or otherwise is fine. An 8″ by 8″ square dish is too small.
Other oils may be substituted for butter (vegetable oil, crisco, or coconut oil). I would avoid olive oil as the taste overwhelms the flavor of the pear.
Any brown sugar will do (light, golden, or dark brown). It’s important not to pack it, or it will be too sweet. Plain or unrefined sugar can be used if you don’t have brown sugar. Use a kitchen scale to measure 75g if you want to be precise.
If you use a cup of cake mix instead of pancake mix, omit the sugar.
A cup of self-rising flour or a cup of flour of your choice with 2 teaspoons of baking powder in it can be used instead of pancake mix.
Instant oats are fine, but if you use steel-cut oats you may want to pre-soak in water beforehand, or soak them in the syrup as you go about your other preparations.
Apple pie spice or pumpkin spice can be used, or you can use all cinnamon if you don’t have clove or nutmeg.
Go light on the clove and nutmeg–they can overpower a recipe quickly.