When the pear tree gives you pears, you make cobbler

When you have a tree filled with pears you find ways to use them. On a day where we all needed a sweet treat – this fit the bill. Bronwyn was not a fan of peeling the pears this time – they were cold from the fridge so instead she measured out my other ingredients. We let this bake while we ate dinner, we all saved room to make sure our dessert stomachs had just enough room. We would have had ice cream on top – but… well… I forgot to add it to the grocery list. But really? It’s amazing all on it’s own! All those warm and fall spices – so good. Ok… next pear recipe? I’m ready!

Autumn Spice Pear Cobbler
For the filling:
3 tablespoons unsalted butter
4 medium pears, peeled and chopped into about 1/2-inch pieces
3/4 cup (150g) granulated sugar
1/4 cup (30g) all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract

For the topping:

1 & 1/2 cups (180g) all-purpose flour
1/2 cup (100g) firmly packed light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
pinch of salt
1/4 cup (56g) unsalted butter, cold and cut into 1/2-inch cubes
1/4 cup milk
sanding sugar

Filling:
Preheat oven to 350°F.
Melt the butter in a skillet over medium heat. Add the pears, sugar, flour, cinnamon, and salt, and stir to combine.
Continue cooking, stirring frequently, until the sugar has dissolved and the mixture is bubbly. Allow the mixture to bubble for 2 or 3 minutes, or until thickened.
Remove from heat. Stir in the vanilla.
Transfer the filling to a 1-quart baking dish. Set aside while you make the topping.

Topping:
Combine the flour, brown sugar, baking powder, cinnamon, cardamom, ginger, allspice, nutmeg, and salt.
Add the butter, and mix with a pastry blender, a fork, or your fingers until the butter is about the size of peas.
Add about 3 tablespoons of the milk, and continue mixing the dough. Add the remaining milk, a small amount at a time, and mix just until the dough comes together.
Drop the dough by tablespoonfuls over the top of the filling. Sprinkle with sanding sugar, if using.
Place the baking dish on a lined, rimmed baking sheet to catch any potential spills.
Bake 30 to 35 minutes, or until the topping is browned and the filling is bubbly.
Serve warm or at room temperature.