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Spiced Pear Cobbler: Juicy pears, spiced with cinnamon and ginger, then topped with sweet, homemade, buttermilk biscuits.
When it comes to fall treats nothing beats the combination of fresh, seasonal fruit combined with the warm spices of ginger and cinnamon. From apples to persimmons, these warming spices are just what the cooler temperatures need. Today, I’m bringing them together in this delicious fall dessert: spiced pear cobbler.
Whether you like yours warm or cold, with ice cream or without, you are sure to fall in love with the flavors of this spiced pear cobbler. It’s just sweet enough without being too sweet and pairs nicely with caramel, toffee, vanilla, or sweet cream ice cream.
This one comes together faster than it bakes, which makes it the perfect excuse to fire up your oven on a chilly fall day. You can warm up your kitchen, then fill up your belly.
Cobblers, crisps, crumbles, and pies all have one thing in common: fruit. What they don’t have in common is what you put on top of them. For a cobbler that means a biscuit topping. Preferably a sweet, buttermilk biscuit topping.
Many cobbler recipes call for cooking the fruit along with flour, butter, sugar, and spices to help it thicken. I like to do things a bit differently. Instead of pre-cooking the fruit mixture, I toss the sliced fruit with sugar, spices, and cornstarch. The cornstarch coats the pears and then goes to work in the oven to thicken the fruit.
After a few tests I realized the best way to incorporate the butter (which gives it a creamier texture) is to simply slice it and spread it out on top of the fruit before piling on the biscuit topping. (Thanks Mom!) As the cobbler bakes the butter melts and soaks down into the fruit.
The biscuit topping is made with brown sugar, which gives it that slightly caramel color, and is a bit thinner than my normal biscuit recipe. The dough is sticky, but it’s easier to drop chunks of dough into place and then smooth it out to fill in the spaces. While it’s totally optional, I like to sprinkle a bit of raw sugar on top of mine before baking it in a 350 degree oven.
Like most delicious baked treats, this one has a tendency to become a baked on mess. The magic that happens when food spends an extended amount of time in the oven to become crispy/caramelized/saucy/etc is the same magic that causes the mess. Unfortunately, that means we can’t really avoid it if we want to indulge in the yummy goodness.
I have, however, found something that helps make cleanup a breeze. The Power of Dots with Scotch-Brite® Scrub Dots! They use the reliable Scotch-Brite™ Brand sponge and paired it with a new Scrubbing Dots technology. This technology allows you to clean the messes then rinse the sponge completely clean – no food bits getting stuck in the scrubby material. They work great for cleaning the dishes, as well as wiping up countertop messes too.
You can find them in the household goods section of your local Fred Meyer, or other Kroger banner store. They are usually tucked in with the rest of the Scotch-Brite™ Brand sponges, dishwands, and cleaning cloths, but also keep an eye out for them on end caps too.
The first time I used the new Scotch-Brite® Non-Scratch Scrub Dots Sponge in my kitchen the word “wow!” actually came out of my mouth and they still cease to amaze me. Take for example that bowl of biscuit dough. Usually I would let it soak to dissolve the sticky batter before washing, but this sponge cleans the mess instantly then rinses clean.
Once my cobbler was finished, this is what my pan looked like. The bottom was sticky and the biscuit topping had formed a crust around the edges. It only gets worse when I reuse the same pan to reheat the cobbler the second day.
Normally, this means that pan will have to soak in the sink overnight, but that isn’t always convenient in my kitchen. Today, I grabbed a Scotch-Brite® Heavy Duty Scrub Dots Sponge and in no time my pan was clean and so was the sponge. The pan looks as good as new and so does the sponge.
While I waited for the cobbler to cook, I wanted to see what else this sponge can do, so I cleaned my cooktop. While I am far too embarrassed to share the before photos, you can see a bit of the clean cooktop here. Look at how it shines!
The mess was so bad that I had left it for a couple of weeks because I didn’t have the time or patience to put into cleaning it. I wish I would have picked up the heavy duty version sooner!! In less than 30 minutes I had scrubbed my entire 6 burner gas stove to the point of looking almost like new again.
So, next time you are holding yourself back from making a delicious, homemade, culinary creation because you are afraid of the mess it will make, don’t be! Just pick up some Scotch-Brite® Scrub Dots at your local Kroger banner store, like Fred Meyer, and bake until your heart’s content!
This spiced pear cobbler, tastes best on the first day while still warm. I know it will last at least two days in the fridge, but we’ve always eaten it before day three.
If you want to reheat it for a crowd, cover the pan with foil and pop it back in a 350 degree oven for about 20 minutes. It will be piping hot and perfect for melting ice cream into all the nooks and crannies. Yes, it’s going to make another baked on mess, but it’s nothing your Scotch-Brite® Heavy Duty Scrub Dots Sponge can’t handle.
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Spiced Pear Cobbler
- 4 pears about 4 cups chopped
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3 tbsp cornstarch
- 4 tbsp butter sliced
- 1 1/2 cups all purpose flour
- 1/4 cup brown sugar
- 1/2 tsp salt
- 2 1/4 tsp baking powder
- 3/8 tsp baking soda
- 4 tbsp butter cubed
- 1 cup buttermilk
- 1 tsp raw sugar
- Preheat oven to 350 degrees, making sure a rack is lined up for the center of the oven.
- Peel, core, and slice pears.
- In a large mixing bowl combine pears, brown sugar, cinnamon, ginger, and cornstarch from the filling section. Mix to thoroughly coat.
- Pour pear mixture into the bottom of a 2 quart pan. Spread sliced butter evenly atop the pear mixture.
- In a medium mixing bowl whisk together the flour, brown sugar, salt, baking powder, and soda from the biscuit topping section.
- Add in the cold, cubed butter and crumble into the flour. The butter crumbles should be the size of small pebbles. *See notes.
- Add the buttermilk to the flour mixture and stir until combined. The batter should be heavy and sticky.
- Spoon the batter onto the top of the fruit filling, spreading it out as best as you can.
- Optional: Sprinkle a teaspoon of raw sugar on top of the cobbler prior to baking. It adds a little bit of crunch, but it also makes the top sparkle.
- Place the cobbler on the middle rack and bake at 350 degrees for 40 - 50 minutes, or until the filling is bubbling and the top is golden brown.