This pear cobbler recipe tastes like heaven. I had some ripe pears that needed to be used up and expected this to turn out reasonably well, but nothing could have prepared me for how delicious this was even though the ingredients are all relatively simple.
Honestly, this pear cobbler recipe was one of my favourite things that I’ve ever eaten. The way the juices from the pears and the brown sugar carmelized together to create the filling was nothing short of magical. I happened to have a whole bunch of just-slightly-over-ripe D’Anjou pears that needed to be used up, along with a beautiful new Emile Henry oval casserole dish that needed to be taken for a test drive, so I decided to do a little out-of-the-blue Tuesday night baking a couple of weeks ago and this was the result. Since I had so many pears (leftover from styling a kitchen for a photo shoot), I made this dessert on a pretty grand scale, but feel free to cut the ingredients in half if you don’t need to feed a crowd. This recipe as it’s written will fill a standard 9×13 glass baking dish but I used my fancy new oval casserole dish of course. 🙂
Ingredients Needed for the Pear Cobbler Recipe
This recipe is plant-based but will work just as well if you’d rather use non-plant based alternatives like regular milk, regular butter, and eggs. The way I prefer to come up with my plant-based recipes for my most indulgent baking is by reading a whole bunch of similar regular recipes, pulling out what I like best about each one, then combining them together and substituting plant-based alternatives. I find I end up with desserts that don’t taste any different from regular baking that way. Also, if you need this recipe to be gluten-free, the Bob’s Red Mill 1-to-1 flour substitute works wonderfully.
- Pears (I used D’Anjou)
- Brown sugar
- White sugar
- Flour (All-purpose or gluten-free 1-to-1 flour will work well in this)
- Cinnamon
- Ginger
- Nutmeg
- Salt
- Baking powder
- Cornstarch
- Vanilla
- Plant-based butter
- Almond milk
- Plant-based egg replacer
Pear Cobbler Assembly Method
Like with all cobbler and crisp recipes, the most challenging part of making this dessert is slicing all the fruit nicely and uniformly. After that, all you need to do is sprinkle a few extra ingredients for the filling over the fruit, mix together the batter, and pour over the whole thing. With pears as ripe as what I used, I wouldn’t recommend tossing the fruit with the other filling ingredients because the delicate pear slices will start to fall apart. I found that sprinkling everything directly on top of the fruit and just leaving it as-is worked out perfectly fine and everything mixed and circulated just fine on their own once everything started bubbling in the oven.
I thought choosing a few perfect slices of pear to put on top was a fun touch, but you can leave those off if you’d prefer. My family sometimes doesn’t love the look of cooked fruit, and the topping made them a little nervous, but they gave it a try and once they did, they finished every last bite. 🙂
Here’s the full printable recipe!
This pear cobbler recipe tastes like heaven. I had some ripe pears that needed to be used up and expected this to turn out reasonably well, but nothing could have prepared me for how delicious this was even though the ingredients are all relatively simple.
- 10 Ripe D'Anjou pears
- 2 tbsp Corn starch
- 1/2 cup Brown sugar
- 1 tsp Powdered ginger
- 1 tbsp Cinnamon
- 1/2 tsp Freshly grated nutmeg
- 1 1/2 cup All-purpose flour (or use 1-to-1 gluten free flour blend)
- 1 tbsp Baking powder
- 1/4 tsp Salt
- 3/4 cup Melted plant-based butter
- 1 cup White sugar
- 2 tsp Vanilla
- 2 tsp Plant-based egg replacer (mixed with 4 tbsp water, or use regular eggs)
- 1/2 cup Unsweetened almond milk
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Slice all the pears thinly and place them in a large casserole dish. Set aside a few perfect slices for decorating the top of the cobbler, if desired. Sprinkle the pears with cornstarch, brown sugar, cinnamon, ginger and nutmeg.
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Combine flour, baking soda, and salt in a medium-sized bowl and set aside.
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In a large bowl, combine butter, white sugar, vanilla, egg-replacer mixed with water, and almond milk. Whisk it all together well until light and fluffy. Add in the dry ingredients and mix until just combined.
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Pour the batter over the pears and decorate with reserved pear slices.
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Bake in a 350 degree oven for an hour, or until the top of the cobbler is starting to turn golden brown and you can see the carmelized pear juices starting to bubble up deliciously around the edges.
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Allow to cool for 10 minutes, then serve with plant-based ice cream or whipped cream.
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- The Creek Line House Food and Recipe Archives
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.