arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Easy Pear Cobbler

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 9


3 Tablespoons butter, melted and divided

6 very ripe (about 2 1/4 lbs) Bartlett, Anjou, or Seckel Pears peeled, cored and halved lengthwise

1 cup all purpose flour

1 cup granulated sugar, divided

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup 2% milk

1/4 cup brandy

2 Tablespoons brown sugar

2 teaspoons grated lemon rind

If you don’t want to use brandy or don’t have any handy, you can substitute ¼ cup Brennan’s Apple Cider and 1 teaspoon vanilla extract. Be sure to use very ripe fruit, so you don’t end up with overly firm pears in the cobbler

Preheat oven to 400 degrees.

Drizzle the bottom of a 13 X 9-inch baking dish with  1 ½ tablespoons butter. Arrange pear halves in 3 rows, cut sides, down, over the butter.  Lightly spoon flour into a dry measuring cup and level with a knife.  

Combine flour, ½ cup granulated sugar, baking powder, and salt in a small mixing bowl.  Add 1 ½ tablespoons butter, milk, and brandy; stir until well-blended.

Spoon the batter around the pear halves.  Combine ½ cup granulated sugar, brown sugar, and lemon rind; sprinkle over pear halves.  Bake for 30 minutes or until bubbly.