Pear Cobbler with Canned Pears

Parnell The Chef — Thu, 29 Jan 2026 05:53:36 +0000

My pear cobbler with canned pears recipe is easy and delicious! This old-fashioned southern dessert uses simple ingredients like syrupy fruit, self-rising flour, proving that convenient ingredients can still deliver big flavor. The addition of spices like cinnamon and ginger are warm and comforting, making it perfect for cold fall or winter nights. And since this batter-style cobbler has no crust, there’s no rolling or cutting—in addition, it makes a full 9×13 pan, so it would be great for beginner cooks who need to feed a crowd. If you want to learn how to make pear cobbler with canned pears, follow my step-by-step directions and watch the video below!

Easy pear cobbler with canned pears is made with simple ingredients like self-rising flour.

Recipe Review

I was very pleased with how my pear cobbler with canned pears recipe turned out—in fact, it far exceeded my expectations. The flavor of the fruit was perfectly balanced with the cinnamon, ginger, and other spices, the bit of lemon juice adding brightness and the brown sugar improving depth in just the right amounts. The crust was delicious as well, the slight butteriness and hint of vanilla balancing out the fruit-forwardness.

The texture was nice as well, the crust turning crispy golden brown on top while remaining soft and cake-like on the inside. Although most of the syrup was absorbed into the crust, just enough stayed liquid to make the filling juicy and moist. Combined with the pear slices themselves, this dessert was just as much about the texture contrasts as it was the flavor combinations.

But what most surprised me was how much it tasted like apple—if you served this without telling anyone what it was, the vast majority of people would think it was apple. Honestly, the only thing that really gave away that this was a pear cobbler and not an apple cobbler was the slightly grittier texture—it wasn’t bad or anything, just characteristic of pears.

Although this old-fashioned pear cobbler with canned pears was fantastic on its own, I also really enjoyed it with vanilla ice cream. I usually prefer to eat my baked goods room temperature, but if you’re going to serve this with ice cream, I recommend serving it still warm, maybe 15, 20, or up to 30 minutes after baking. I’m not quite sure why, but I think that most batter-style cobblers taste better when served warm on the same day you make them.

Overall, this southern pear cobbler with canned pears and self-rising flour was an absolute success that far, far exceeded my expectations. If you’re looking for dessert with fall flavors, or especially if you’ve got a craving for apple cobbler but don’t feel like peeling apples—then this recipe is for you!

Old-fashioned pear cobbler with canned pears has a crispy, golden-brown crust and juicy, fruity filling.

Pear Cobbler with Canned Pears FAQs

How Long Should I Bake Pear Cobbler with Canned Pears?

Bake the cobbler at 350F for 1 hour and 15 minutes. Although 1 hour would probably be fine, an extra 15 minutes will help get the crust nice and golden brown.

How Many Servings Does This Recipe Make?

This recipe makes 8 large servings, up to as many as 16 smaller portions.

Can I Use All-Purpose Flour Instead of Self-Rising Flour?

Yes! Turn all-purpose flour into self-rising flour by starting 1 cup of all-purpose flour and then adding 1-1/4 teaspoons baking powder and 1/4 teaspoon salt, then mix thoroughly before using.

How Should I Serve Pear Cobbler with Canned Pears?

Although you can serve pear cobbler with canned pears plain, it’s absolutely delicious topped with vanilla ice cream, especially if the cobbler is still warm so that the ice cream melts slightly. Homemade whipped cream or Cool Whip would probably be good as well, so be sure to have some on hand when you make this dessert.

Do I Have to Cook the Pears First?

No! Although many southern-style cobbler recipes call for cooking the fruit on the stove top first, this pear cobbler is different—all you have to do is open the cans and get started!

Can I Use Pears Canned in Juice Instead of Syrup?

Yes! You can use pears canned in juice—or even light syrup—instead of pears canned in heavy syrup. If you want to same level of sweetness as this original recipe, sprinkle the following amounts of plain white sugar on top of the sliced pears once they’re in the baking dish:
*In Juice: 1/2 cup (105g)
*In Light Syrup: 1/4 cup (55g)

What Variety of Pears Should I Use?

The cans of pears I used said that they were Bartlett pears. Their soft texture and mellow flavor make them perfect for this recipe, so they’re likely better than Bosc or D’Anjou.

Can I Use Fresh Pears Instead of Canned?

Yes! In fact, Margin Making Mom has a pear cobbler with fresh pears recipe that is very similar to this one.

Can I Use Bisquick to Make the Batter?

Yes! Although I haven’t personally tried the recipe with Bisquick, I think it would probably work. I’d use 1 cup Bisquick instead of 1 cup of self-rising flour, then I’d add the 1 cup of sugar, 1 cup of milk, and optional 1 teaspoon of vanilla to make the batter.

Can I Freeze Pear Cobbler Leftovers?

Yes! Simply put the leftover cobbler into freezer-safe container and freeze for up to 2-3 months. To thaw, take the container out of the freezer, remove the lid, and place it in refrigerator to thaw completely for a few hours.

My pear cobbler with canned pears recipe has plenty of old-fashioned southern flavor.

Other Cobbler Recipes:

If you liked this dessert, be sure to take a look at related old-fashioned southern recipes:

Peach Cobbler with Canned Peaches – This batter-style cobbler is a southern classic and comes together quickly and easily.

The post Pear Cobbler with Canned Pears appeared first on ParnellTheChef.

pear cobbler Archives - ParnellTheChef

Pear Cobbler with Canned Pears

Recipe Review

Pear Cobbler with Canned Pears FAQs

Other Cobbler Recipes: