Ingredients
Scale
- 5 large, ripe Pears (peeled, cored, and sliced)
- 1 1/2 cups All-Purpose Flour (divided)
- 3/4 cup Granulated Sugar
- 1/4 cup Packed Brown Sugar
- 1/2 cup Unsalted Butter (1 stick, cold and cubed)
- 1/2 cup Whole Milk
- 1 1/2 teaspoons Ground Cinnamon
- 1 1/2 teaspoons Baking Powder
Instructions
- Step 1: Prepare the filling. Preheat oven to 375°F (190°C). In a large bowl, toss the sliced pears with the brown sugar, 1/4 cup of the granulated sugar, 2 tablespoons of the flour, and 1 teaspoon of the cinnamon until evenly coated. Pour the mixture into a 9×13 inch baking dish.
- Step 2: Prepare the cobbler topping base. In a separate medium bowl, whisk together the remaining flour (about 1 1/4 cups), the baking powder, the remaining 1/2 cup of granulated sugar, and 1/2 teaspoon of cinnamon. Use a pastry blender or your fingers to cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Step 3: Form the batter. Pour the milk into the dry mixture and stir gently until just combined. Be careful not to overmix; the batter should be thick and slightly shaggy.
- Step 4: Assemble and bake. Drop the topping mixture by large spoonfuls evenly over the pear filling, leaving small gaps between the mounds for steam to escape. Place the dish in the preheated oven.
- Step 5: Finish the cobbler. Bake for 35 to 45 minutes, or until the topping is set, golden brown, and the filling is bubbling thickly around the edges. Allow the cobbler to cool for at least 15 minutes before serving.
Notes
- Refrigerate leftover cobbler, tightly covered, for up to 3 days, though the crust remains crispiest if stored briefly at room temperature.
- Reheat individual servings in a toaster oven or standard oven at 300°F (150°C) for 10 minutes to restore the perfect crispy topping without making it soggy.
- For the ultimate autumn dessert experience, serve this cobbler warm with a generous scoop of quality vanilla bean ice cream or a drizzle of warm maple syrup.
- When mixing the topping, stop stirring immediately after the milk is incorporated; achieving that thick, slightly "shaggy" batter is essential for a light, rustic crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American