Pear Snickerdoodle Cobbler
With lusciously tender pears baked until bubbly in a thick brown sugary syrup and a soft-baked snickerdoodle crust, this Pear Snickerdoodle Cobbler is fall comfort at its finest!
Ingredients
Snickerdoodle Cookie Crust:
- 1 cup all-purpose flour
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- ⅛ teaspoon salt
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- 3 Tablespoons brown sugar
- 1 egg
- 3 Tablespoons milk
- ½ teaspoon vanilla
Cinnamon-Sugar:
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Pear Filling:
- 2 ½ pounds pears (peeled, cored, and sliced into 1/4-inch thick slices)*
- 3 Tablespoons lemon juice
- 3 tbsp unsalted butter
- ¾ cup brown sugar
- 2 Tablespoons cornstarch
- 1 ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
Make the Cookie Crust:
- In a large mixing bowl, whisk the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt together; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy. Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the milk and vanilla and beat on medium-high speed until fully incorporated.
- Dump in the flour mixture and beat on low just until combined, about 1 minute. Wrap dough tightly with plastic wrap and refrigerate for 2 hours, or until it's less sticky, and easier to handle.
Make the Cinnamon-Sugar:
- In a small bowl, stir the sugar and cinnamon together.
Make the Filling:
- Preheat the oven to 350ºF. Place the sliced pears into a large mixing bowl and toss with the lemon juice.
- In a medium bowl, combine the brown sugar, cornstarch, spices, and salt. Add this mixture to the pears, and stir to coat evenly.
- Place the butter in a large pot, and melt over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma. Once browned and nutty, add the pear mixture.
- Turn the heat up to medium-high, stirring the pears occasionally. After about 10-15 minutes, the pears will have softened slightly, and the juices will have thickened.
- Transfer the filling to an 8-inch square baking dish. Use greased hands to place flattened pieces of the snickerdoodle dough evenly over the filling. Sprinkle the cinnamon-sugar evenly on top.
- Tent a piece of tin foil over the top of the cobbler. Bake for 40-45 minutes, or until the topping is golden brown and the juices are bubbling around the edges.
- Allow cobbler to cool for at least 30 minutes before serving.
Notes
*Bosc, Anjou and Barlett are all great options!