This Salted Caramel Pear Cobbler is made with fresh spiced pears, luscious homemade salted caramel sauce, and flaky, buttery biscuits. It's an easy dessert but it's still impressive enough to serve for a special occasion!
Course Dessert
Cuisine Dessert
Keyword Pear Desserts, Fall Desserts, Thanksgiving Dessert
Prep Time 45 minutesminutes
Cook Time 1 hourhour6 minutesminutes
Servings 12servings
Calories 607kcal
Author Stephanie Simmons
Ingredients
For the Salted Caramel Sauce
1cupgranulated sugar
6tbspsalted butter, cut into chunks
1/2cup+ 1 tbsp heavy cream
pinchofflaky sea salt
For the Pear Filling
11largebartlett pearsAbout 13 cups *they should be justtt ripe
3/4cupsalted butter, cold and cut into large cubes1 and 1/2 sticks or 170 grams
1cup+ 2 tbsp buttermilk, cold
For Topping
splashofheavy cream, cold, for topping
sprinkleofraw sugar or cinnamon sugar, for topping
Instructions
Make the Salted Caramel Sauce: Follow the directions for my Homemade Caramel Sauce to make this. Let it cool in the fridge until it's not completely runny anymore, or make it up to a week ahead.
Make the Pear Filling: Cut pear slices that are 1/4" thick, and add to a buttered 9x13 baking dish. Add remaining filling ingredients and stir to combine. Set aside.
Make the Biscuit Topping: In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon. Cut the cold butter into the dry ingredients using a pastry blender, until the butter pieces are the size of blueberries or walnut halves, and are coated in flour. Add the buttermilk, and stir until everything is combined. You'll have a semi wet, shaggy dough.
Assemble & Bake: Preheat your oven to 400° F. Give the pear filling a good stir, then pour in 1/3 cup of salted caramel sauce and stir gently to mix it in. Use an ice cream scoop to scoop biscuits into blobs about 4 tbsp in size and place evenly over the top of the pear filling. Add a bit of heavy cream to a small bowl and brush it lightly over the tops of the biscuits, then sprinkle with raw sugar or cinnamon sugar. Bake for 58-66 minutes. The biscuits should be deeply golden brown and the filling should be very bubbly. Place an aluminum foil lined pan below the cobbler to catch any drips. (You can lift a biscuit in the center with a knife to check that it's baked on bottom, and to make sure the filling is bubbly all the way to the center of the cobbler.)
Serve + Store: Serve warm with vanilla ice cream and more salted caramel sauce. This is best fresh from the oven, but leftovers can be stored in the fridge for 2-3 days and reheated in the oven so the biscuits retain their texture.