Autumn Spice Pear Cobbler is made with sweet pears and a simple spiced cobbler topping. It’s everything you could ever want in a fall dessert!
My spice drawer gets a good workout in the fall. I want to add fall spices to as many things as possible! Warm, comforting cobblers made with fall fruits are a perfect candidate for doing just that.
This Autumn Spice Pear Cobbler features my favorite fall fruit – pears! I feel like poor pears get overlooked when the pumpkin craze hits. But as someone who doesn’t enjoy pumpkin madness, I far prefer the subtle sweetness of a perfect pear.
The filling for this cobbler is simply fresh pears, brown sugar, butter, some added flavor, plus a little flour to help thicken it a bit. All of that is cooked briefly on the stovetop to give it a wonderful caramel-like flavor.
The topping is a simple one, but the combination of spices adds such amazing flavor. I’m completely smitten with this wonderful, warm blend of autumn spices – cinnamon, nutmeg, allspice, coriander, and ginger. The mixture of spices is a perfect complement to the pears. If you have a blend you really like, then feel free to use your favorite combination and ratio of spices.
I added cinnamon to both the filling and topping. I tend to like lots of cinnamon, but you can opt to omit it (or just dial it back) in the filling if you like. Having a bit of spice carry over into the filling ensures that there’s spice in every bite.
Serve this cobbler warm or at room temperature. Ice cream is the perfect companion, especially to warmed servings. I recommend either vanilla or salted caramel ice cream. No matter how you serve it, I think you’ll find that this is one of those desserts that disappears quickly. Be sure to get your serving first!
More Pear Recipes
Autumn Spice Pear Cobbler
Sweet pears and a wonderful, warm blend of spices combine for this simple and delicious Autumn Spice Pear Cobbler.
Ingredients
For the filling:
- 3 tablespoons unsalted butter
- 4 medium pears, peeled and chopped into about 1/2-inch pieces
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the topping:
- 1 & 1/2 cups (180g) all-purpose flour
- 1/2 cup (100g) firmly packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground caradamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- pinch of salt
- 1/4 cup (56g) unsalted butter, cold and cut into 1/2-inch cubes
- 1/4 cup milk
- sanding sugar
Instructions
To make the filling:
- Preheat oven to 350°F.
- Melt the butter in a skillet over medium heat. Add the pears, sugar, flour, cinnamon, and salt, and stir to combine.
- Continue cooking, stirring frequently, until the sugar has dissolved and the mixture is bubbly. Allow the mixture to bubble for 2 or 3 minutes, or until thickened.
- Remove from heat. Stir in the vanilla.
- Transfer the filling to a 1-quart baking dish. Set aside while you make the topping.
To make the topping:
- Combine the flour, brown sugar, baking powder, cinnamon, cardamom, ginger, allspice, nutmeg, and salt.
- Add the butter, and mix with a pastry blender, a fork, or your fingers until the butter is about the size of peas.
- Add about 3 tablespoons of the milk, and continue mixing the dough. Add the remaining milk, a small amount at a time, and mix just until the dough comes together.
- Drop the dough by tablespoonfuls over the top of the filling. Sprinkle with sanding sugar, if using.
- Place the baking dish on a lined, rimmed baking sheet to catch any potential spills.
- Bake 30 to 35 minutes, or until the topping is browned and the filling is bubbly.
- Serve warm or at room temperature.
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64 Comments on “Autumn Spice Pear Cobbler”
Oh this looks wonderful. I am just like you, the second the leaves start turning and the weather cools off nutmeg and cinnamon start going into every meal. I hate having to refill my spices, spices eat through my grocery budget xD
This is going to be my dessert this weekend I do believe. And probably my breakfast as well xD
I can absolutely justify this for breakfast, too. 😉 Enjoy!
I made this on Wednesday and now it is Saturday and I absolutely have to make another! It is delicious. I have to confess that I accidentally doubled the butter in the topping but it just made the desert richer.
That’s great to hear, Sandy! It’s one of my favorites this time of year.
Could you use apples instead of pears? I just went Apple picking……
I’ve not tried apples in this specific recipe, but I don’t see why it wouldn’t work. Just be sure you’re using a good baking apple that will hold up well after baking.
LOVE this cobbler recipe! Sure beats the plain ‘biscuit’ topping cobblers I grew up with.
That’s so great to hear, Karleen!
This looks and sounds so good! A neighbor brought me a huge bag of fresh pears from his trees and I’ve been wondering what to do with them. I will definitely be making this tomorrow since I have the day off! 🙂 Thank you!!
That’s the kind of neighbor I need! 😉 I hope you enjoy the cobbler!
Delicious!
I have made it twice and it’s absolutely amazing.
I love pears and I had mine that were in the fridge and the skin started turning brownish but the inside still intact, so I used them.
So good! Me and my family loved it!
Thank you for sharing, great recipes and awesome pictures! 🙂
I’m so glad you enjoyed the cobbler, Gabriela!
My pears are quite mushy in most spots. Will this recipe still work? Such great reviews I would love to try it. I don’t bake much so I would hate to go to all this trouble and have my almost mushy pears ruin the cobbler.
Hi, Jane. I think this will work better with firmer ripe pears. The pears will soften as they bake, so it might get too soft if the pears are already overly soft to start.
this was delicious finally someone who know how to make a cobbler i give this one 5 stars thank you
I’m glad you liked it, Bridget!
Hi Jennifer
my pears were very hard so I covered them in water and stewed them with a cinnamon stick. I added a small amounto to the filling, then using the same quantities melted butter, added flour and sugar, the rest of the cooking liquid and a tbs of spiced rum – made a lovely sauce to accompany the pudding.
Marion
Can I make this ahead of time and place in the ‘fridge until I’m ready to bake it?
Hi, Becky. Straight into the oven would be best, but prepping ahead of time would work in a pinch. If possible, I’d keep the topping separate from the filling until you’re ready to bake.
This is my pear cobbler but I used apples instead of pears
Try it! It’s DELICIOUS !!
This is probably one of the most delicious cobblers I have had! Made it last week and making it again today!! Thank you so much for this recipe!!
I’m so glad to hear that, Kelli!
Would it be possible to use canned pears in this. I have trouble getting good fresh pears here. They are always hard as a rock and tasteless. If so about how much
Hi, Sue. Canned pears usually have a syrup, so they might work for this recipe if they were drained and rinsed.
This was the absolute recipe for pears ever. I usually use Allrecipes but they didn’t even have anything close to this. I am so happy you shared this. I give it 10 Stars. Thank you Jennifer.
That’s wonderful to hear, Kathleen! I’m so glad you liked it. 🙂
Can you make this ahead of time and freeze it for a party?
Hi, Donna. I’ve not tried freezing it, so I can’t give you a definitive answer. I think it will freeze well enough, although it may be a little more “mushy” than when baked fresh.
I’m wondering how this would be with apples and blueberries added . From Maine and have the blueberries 🤓. I made a similar cobbler this summer that was of fresh strawberries , blackberries , blueberries , raspberries and I had a fresh peach I through in also . Soooogood !
Hi, Katie. It should work with most any fruits you’d like to add. Just keep the total volume about the same. Enjoy!
This looks so good! What a nice alternative to the fall desserts with apple and pumpkin!
I just picked the pears off my pear tree, and then went about looking for a cobbler recipe. This recipe looks amazing, so I am excited to spend a rainy, cold Salt Lake City day baking. I have grown tired of cobbler recipes using biscuit toppings. I grew up with my southern grandmother hand-making peach cobbler from scratch, so I refuse to use refrigerated biscuits. Again, I am excited to make this!
I hope you like it, Sarahbeth!
OMG. I’ve never tried a pear cobbler…I tried this recipe and we all loved this. . I will be making this again and again!!!!! I used Vanilla butter but flavoring and it was awesome…it made the sauce dark and creamy, You’re awesome and the cobbler was scrumptious!!!! But I definitely will have to triple this recipe the next time!!!
Again thank you for sharing this recipe!!!!!!!
That’s so great to hear, Beverly! It’s definitely one of my favorite fall desserts.
I just made this cobbler tripled the recipe and a 13″ x 9″ will be gone soon! I am a man of 61 years an can still cook! I’m glade they all love it.
I’m glad it’s a hit, Reggie!
I am so happy to see this post! I was going to ask. Was there a change in your baking time??
Can I add oats to the topping? I love oats!
Sure! If you want a true crumble topping, try the one in this Skillet Berry Crumble.
I made this tonight. Didn’t have cardamom or allspice but it was still delicious. I added a shot of brandy to the sauce and slivered almonds to the top. So yummy. I will definitely make this again!
That’s great to hear, Sheri! I love the addition of brandy.
What did I do wrong? Half a cup of milk did not make the dough stick together. I had to use twice as much. I checked and rechecked the amount of the ingredients and I am pretty sure I had everything right.
Hi, Irene. If you didn’t change anything at all about the recipe, my first guess would be too much flour. Make sure you’re using the spoon and sweep method or weighing the flour.
Irene,
I would agree that 1/4 cup of milk was not enough to make it a dumpling like consistency. I increased it to 1/2 cup milk. I did use the spoon and sweep method to measure the flour so I don’t believe that was the issue. I also had to bake it about 15 minutes longer. My oven is fairly accurate on the temperature but I had two items baking at the same time. It does look like the picture and tasted quite delicious.
Made this after having a surplus of pears in the fridge!
Not made a cobbler before and was not disappointed at all, it was delicious. My husband who isn’t keen on pears devoured it and I made it into 2 small dishes and gave some to my sister who all loved it too! Regretted sharing the next day when there was none left though 🤣
The spices in the topping are just perfection. Thank you!
I’m so glad y’all enjoyed it! It’s one of my favorites, too.
This is a lovely recipe. Thanks for sharing! The only thing I would change in the future is to add more pears. There was a lot of syrupy, candylike filling material that was delicious, but when I eat a cobbler I’m looking for something truly loaded with fruitiness.
Glad you enjoyed it!
The worst cobbler I have even made!! Don’t know why anyone would like it!! I just wasted my time and expensive ingredients since I had to throw the top away:
This is a delicious pear cobbler. The spices are perfect. When I make it again, I will increase the number of pears (double) because I like more fruit and the sauce was very thick after baking. The topping was not as “biscuit” like as described, but the amount is generous, so I intend to be more careful with measuring the flour, and will increase the milk, if needed. The flavor of this recipe is fabulous.
I’m so glad you enjoyed the cobbler, Donna! It’s one of my favorites this time of year.
I don’t have cardamon will it make a huge difference?
Hi, Christenna! It will change the flavor a little, but it shouldn’t be a huge deal.
11/3/21. Just put one one the oven – I also used about 1/2 c. Milk. I’m in northern Ohio – these pears were grown maybe 10 miles from Lake Erie – from someone else’s tree. We thought they were Bartlett’s , she wanted them picked , they were so huge, was afraid they would cause the branches to break. They were pick about 2 weeks ago , still very firm ; shredded some and made a quick bread. Still had 4 left and found this cobbler , but pears are still very firm, I expected them to be mush. Hadn’t tried them raw as I can’t have raw fruit. Just poked some , they did soften !
Made this for a group of friends as part of a dinner night. They all loved it so I’m making it again this weekend. Loved the butteriness (I’ve made that word up) that gave the fruit a silky feel and the spices are spot on. One to come back to again and again. Thank you for sharing this!
I’m so glad you enjoyed the cobbler, Victoria!
This is sooo good I just made it earlier. I only had canned pears so I drained them and followed the rest of your recipe. I have made lots of cobblers but I have never made a pear cobbler,I am so glad I found your recipe it is definitely a keeper. 😉
I’m so glad you enjoyed it, Kristan! It’s one of my favorites. 🙂
This looks so good! What a great game recipe to make for friends!
Me and my family made this 5 or 6 times last month with pears and apples. I love the spices! I find I’m able to get away with using only 1/2 cup of sugar for the filling, but otherwise I stick to the recipe. Thank you, this is delicious!
I’m so glad this cobbler has been such a hit for you! 🙂
This looks so good! What a great combination of flavors!
I recently made this recipe for the first time. It turned out really well. I added a half cup of milk to the topping as well. When I make this again, I’ll increase the salt in the topping to 1/2 teaspoon for a more balanced flavor.