Rustic Pear Ginger Cobbler

Craving a cozy fall dessert that’s not fussy but still special? This Rustic Pear Ginger Cobbler is it. Sweet, tender pears baked under a golden biscuit topping with a warm ginger snap—simple, soothing, and so good. I’ve tested this recipe twice with Bosc and Anjou pears, dialed in the spice, and found the best texture at 2 tablespoons of starch and a 40–45 minute bake. You’ll love how quickly this comes together in one pan, and how easily it adapts to gluten-free and dairy-free options.

At a Glance

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour–1 hour 5 minutes
• Difficulty: Easy
• Estimated Cost: $8–$10 (US)

Ingredients

For the pear filling

• 6 ripe but firm pears (about 2½ lb / 1.1 kg), peeled, cored, sliced ½-inch thick (Bosc or Anjou work best)
• ⅓ cup (65 g) granulated sugar
• ¼ cup (50 g) light brown sugar, packed
• 2 tablespoons finely chopped crystallized ginger (or 2 teaspoons ground ginger)
• 1 tablespoon freshly grated ginger (optional for extra zing)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom (optional)
• ¼ teaspoon fine sea salt
• 1 tablespoon lemon juice (15 ml)
• 2 tablespoons cornstarch (16 g) or arrowroot
• 1 teaspoon vanilla bean paste (alcohol-free) or seeds scraped from ½ vanilla bean
• 1 tablespoon unsalted butter (14 g), cut into small bits (optional; see dairy-free swap)

For the biscuit cobbler topping

• 1 cup (120 g) all-purpose flour (see gluten-free swap)
• 2 tablespoons (25 g) granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ¼ cup (56 g) cold unsalted butter, diced (see dairy-free swap)
• ½ cup (120 ml) cold buttermilk (or dairy-free milk + 1 teaspoon lemon juice)
• 1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
• 1 tablespoon turbinado sugar, for sprinkling (optional)

Pan: 10-inch cast-iron skillet (preferred) or 9×9-inch baking dish

Swaps & Notes (dietary + pantry)

Quick US↔Metric (helpful here)

Step-by-Step Instructions

• Prep & heat. Preheat the oven to 375°F (190°C). Lightly butter your skillet or baking dish if not using cast-iron.

• Make the pear base. In a large bowl, toss pears with both sugars, crystallized (and/or ground) ginger, fresh ginger, cinnamon, nutmeg, cardamom, salt, lemon juice, cornstarch, and vanilla bean paste. Transfer to the pan and dot with butter (or plant butter).

• Mix the biscuit topping. Whisk flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter until sandy with pea-size bits. Stir in buttermilk and ginger just until a shaggy dough forms (don’t overmix).

• Top & bake. Drop 8–10 rustic mounds over the pears (leave gaps for steam). Brush lightly with milk (optional) and sprinkle turbinado sugar. Bake 40–45 minutes, until the topping is golden and the filling bubbles thickly around the edges.

• Rest & serve. Cool 15 minutes so the juices set. Serve warm. Great with vanilla yogurt or dairy-free ice cream.

Pro Tips & Variations

• Pick the pears: Bosc hold shape best; Anjou stay tender and juicy. Slightly underripe is fine; avoid mealy pears.
• Never soupy: If your pears are very juicy, use 2½ tablespoons starch. Bubbling at the center means it’s thickened.
• Cast-iron win: Preheating an empty skillet for 5 minutes gives you a quicker bubble and deeper caramelization.
• Ginger levels: Fresh + crystallized brings warmth and texture. For mellow spice, use only 1 teaspoon ground ginger.
• Add-ins: Fold ½ cup fresh cranberries or ½ cup toasted chopped pecans into the pears.
• Naturally sweetened: Swap sugars in the filling for ¼ cup maple syrup + 1 extra teaspoon starch; keep granulated sugar in the topping for structure.
• Make it an easy one-pan dessert: Mix pears right in the skillet to minimize dishes—very “rustic pear ginger cobbler” energy.

Serving Suggestions

• Spoon into shallow bowls so juices mingle with the biscuit crumb.
• Finish with a dollop of Greek yogurt (or coconut yogurt) and a sprinkle of chopped crystallized ginger.
• Add crunch with toasted oats or pecans just before serving.

Storage & Reheating

Reheat: Warm at 300°F (150°C) for 15–20 minutes (whole pan) or microwave individual portions 30–45 seconds, then crisp in a toaster oven 3–4 minutes.

Troubleshooting

• Watery filling: It likely didn’t bubble in the center. Bake 5–10 minutes more or add 1 teaspoon extra starch next time.
• Tough topping: Overmixed dough. Stir until just combined and keep butter and milk cold.
• Too sweet: Use ¼ cup granulated sugar in the filling and lean on lemon; crystallized ginger adds sweetness too.
• Pears underdone: Slice thinner (⅓-inch) or bake longer, tenting with foil if topping browns early.

FAQs