Save This spiced pear cobbler brings together juicy ripe pears and a blanket of fragrant ginger biscuits for a dessert that is both homey and elegant. When the weather cools and pears are at their peak, this is my favorite way to capture their sweet, floral character in a bubbling, cinnamon-laced bake that always draws my family into the kitchen. There is something truly special about the cozy aroma and the contrast of soft fruit under a fluffy, golden biscuit top: the perfect thing for chilly nights.
The exact moment these come out of the oven always fills the house with warmth and promise. I made this for the first time after a snowy orchard trip and now it is a winter ritual in our home. Even picky eaters dig in for seconds.
Ingredients
- For the Spiced Pear Filling: Ripe pears bring sweet juicy flavor (choose firm but ripe fruit for best texture)
- Granulated and light brown sugar: Add deep caramel notes and balance tartness
- Lemon juice: Brightens the filling and keeps the pears from browning
- Ground cinnamon, ginger, nutmeg, and allspice: Work together for complex warmth
- Pinch of salt: Sharpens and balances all the sweet spices
- Cornstarch: Thickens the fruit juice so you get a luscious spoonable sauce
- Pure vanilla extract: Rounds out the flavors with soft floral notes
- For the Ginger Biscuits: All-purpose flour forms a tender crumb when mixed minimally
- Granulated sugar: Sweetens the dough without overpowering the spices
- Baking powder: Ensures biscuits rise neatly over the fruit
- Ground ginger and cinnamon: Infuse subtle heat and complexity
- Salt: Boosts overall flavor and balances sweetness
- Cold unsalted butter: Secret to flaky, melt-in-your-mouth biscuits
- Whole milk and large egg: Bring moisture and rich texture
- Crystallized ginger: Adds sparkly bites of real ginger, totally optional but highly recommended (choose plump little pieces without too much sugar crust)
- For Finishing: Coarse sugar finishes the biscuits with a sparkly sweet crunch (if you like)
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit. Make sure your rack is centered and lightly grease a two-quart baking dish so nothing sticks during baking.
- Prepare the Spiced Pear Filling:
- In a large bowl combine the sliced pears, granulated and brown sugar, lemon juice, all the ground spices, salt, cornstarch, and vanilla. Toss gently so every piece of pear is coated, then spread evenly into the baking dish, making sure to spread out any clumps.
- Mix the Biscuit Dry Ingredients:
- In a separate mixing bowl whisk together the flour, granulated sugar, baking powder, ground ginger, ground cinnamon, and salt. Whisking distributes the leavening and spices evenly, which helps every biscuit bake up light and flavorful.
- Cut in the Butter:
- Add the cold cubed butter to the flour mixture. Use a pastry cutter or two forks and work the butter into the flour until you have pea-sized clumps. Little cold bits of butter are what will puff up and create flaky biscuits.
- Add the Wet Ingredients:
- In a small bowl whisk together the milk and egg. Pour this mixture over the flour and quickly but gently stir everything together until just combined. Fold in crystallized ginger if using. Do not overmix (which would make the biscuits tough).
- Drop Biscuit Dough Over Pears:
- Using a spoon, drop heaping spoonfuls of dough across the pear filling. You want to mostly cover the fruit but not press down or smooth the dough. Sprinkle coarse sugar over the top if you love extra sparkle and crunch.
- Bake:
- Put the dish in the oven and bake for thirty five to forty minutes. The biscuits will puff and turn golden, and the pear filling will bubble up around the edges. The most important sign that it is ready is when you see thick bubbling around the fruit.
- Cool and Serve:
- Take the cobbler out and let it rest for at least ten minutes so the sauce can settle. Serve warm in big spoonfuls with vanilla ice cream or whipped cream for a real treat.
Save The ginger in those just-baked biscuits is my not-so-secret favorite. Every time I spoon out that first serving I remember my grandmother teaching me to use cold butter for the flakiest biscuits, and I pass that tip down whenever I bake with the kids.
Storage Tips
Store leftover cobbler tightly covered in the refrigerator for up to three days. Reheat individual portions gently in the microwave or baked dish covered with foil at 325 degrees until warm. Leftovers can get even better as the flavors meld overnight. Just know the biscuit tops may absorb moisture but will still taste delicious. If you want to crisp the biscuits again, pop under a broiler for one to two minutes while watching very closely.
Ingredient Substitutions
You can swap apples for some or all of the pears or try a blend. For a dairy free or vegan version use plant based butter and milk and try a flaxseed egg. Add chopped walnuts or pecans to the biscuit dough for crunch and richness or skip the crystallized ginger if you want a milder flavor.
Serving Suggestions
My favorite way is hot from the oven with a big scoop of vanilla ice cream. Dress it up on a holiday table alongside whipped cream dusted with cinnamon. Pair with a cup of spiced chai or a small pour of dessert wine for a grown-up dessert night.
Cultural Snapshot
The cobbler tradition goes back to early American cooking where settlers topped stewed fruit with simple biscuit dough for a warm and filling dessert. Pears give a delicate twist to what was often made with apples or peaches. I love how ginger and warming spices make this version right at home during fall and winter.
Seasonal Adaptations
Mix in cranberries or dried cherries for a tart winter bite. Try peaches or nectarines in place of pears as a summer version. Sprinkle with crushed ginger snaps for even more texture on top.
Success Stories
When I brought this to a holiday dinner every single person asked for the recipe. Nobody noticed it was actually pretty easy to put together. The flavors had that perfect balance of sweet, fruity, and spicy comfort.
Freezer Meal Conversion
You can freeze the unbaked assembled cobbler well wrapped for up to a month. Bake straight from the freezer, adding a few extra minutes: just watch for bubbling filling and golden biscuits. Alternatively freeze just the spice pear filling and top with fresh biscuits just before baking. Frozen cobbler is a wonderful surprise for unexpected guests or sudden cravings.
Save Bake this once and you will return to it all winter long. Pears and ginger make for a comforting treat that feels fresh every time you make it.
Recipe Guide
- → How do you keep the biscuits fluffy?
Use cold, cubed butter and avoid overmixing the dough. Drop spoonfuls lightly to keep biscuits airy and tender.
- → Can apples be substituted for pears?
Yes, apples work wonderfully, or you can mix both for varied flavor and texture.
- → What can I serve with this dish?
Vanilla ice cream, whipped cream, or spiced chai tea pair deliciously with the warm fruit and ginger biscuits.
- → Is it possible to make this vegetarian or vegan?
It's already vegetarian. For a vegan version, swap dairy and egg with plant-based alternatives and flax egg.
- → What nuts can I add for crunch?
Pecans or walnuts are excellent choices to fold into the biscuit dough for added texture.
- → How do I store leftovers?
Store covered in the refrigerator for up to three days. Reheat in the oven for best texture.