Pear Peach Cobbler

Layers of sweet peaches and pears topped with a golden cakey crust and a sprinkle of warm spices makes this pear peach cobbler downright swoon-worthy.

Why this recipe works

Juicy canned peaches and pears meld into a warm, syrupy filling that’s topped with a layer of soft cakey bliss in this pear peach cobbler recipe. I really can’t stress enough just how easy this cobbler is to make! Drain your fruit and reserve the juices, pop it into a baking dish, and layer with the cobbler batter. Top with the sugar mixture and the cooked reserved juices, and that’s seriously it.

Aside from the sweet syrupy filling, we’re adding a generous sprinkle of warmly spiced sugar on top of the batter which brings out even more flavor in the fruit. It’s excellent for Thanksgiving, but can easily pass for a summer dessert as well. I’ve been making this recipe since 2012 and have yet to have anyone turn their nose up at it, no matter the time of year.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FRUIT – Canned pears and peaches are perfect for this recipe, as we’ll also be using the juices from the cans. If you prefer to use fresh fruit, use about 4 cups of fresh peaches and pairs and substitute 1 cup of water for the canned juices.

SUGAR – I have made this cobbler with both brown sugar and regular granulated sugar, and both ways are great! Brown sugar imparts a subtle caramel-molasses flavor. Use what you prefer.

How to Make Pear Peach Cobbler

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F.
2. Drain peaches and pears, reserving the liquid. Spread fruit in the bottom of a 9×9 inch sprayed baking dish.
3. Cream together the butter and 1/4 cup of the sugar in your mixer until light and fluffy.
4. Turn mixer down to low and add the flour, baking powder, salt, and evaporated milk. Turn mixer up to medium and mix until well combined. Spread the batter over the fruit with a spoon.
5. Whisk together the remaining 3/4 cup of sugar, cornstarch, nutmeg, cinnamon, and allspice. Sprinkle sugar mixture over the batter on the fruit.
6. Combine the peach and pear juice in a glass measuring cup. Bring to a boil in the microwave and then pour over the sugar mixture in the baking pan.
7. Bake in preheated 350 degree oven for 55 to 60 minutes. Serve with topping of your choice or ice cream.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Pear peach cobbler is even more divine served warm and topped with a hefty scoop of vanilla ice cream… It’s like the icing on the cake if you know what I mean. Enjoy!

More Cobbler and Crisp Recipes

• Blueberry Cobbler
• Peach Cobbler Dump Cake
• Crockpot Apple Cobbler
• Crockpot Chocolate Cherry Cobbler
• Prize Winning Rhubarb Crumble

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Pear Peach Cobbler

Sweet peaches and pears simmer with cinnamon, nutmeg, and allspice beneath a golden, buttery topping. Swoon!

5 from 4 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 9 servings

1 hour hr 15 minutes mins

Calories: 250

Author: Amanda Davis

Ingredients

• ▢ 15.25 ounces sliced peaches 1 can, drained (reserve the liquid)
• ▢ 15.25 ounces sliced pears 1 can, drained (reserve the liquid)
• ▢ 4 Tablespoons unsalted butter softened
• ▢ ¼ cup granulated sugar 60g
• ▢ 1 cup all purpose flour 132g
• ▢ 1 ½ teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ ¾ cup fat free evaporated milk can substitute regular milk

Topping

• ▢ ¾ cup granulated sugar 180g
• ▢ 1 Tablespoon cornstarch
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon allspice
• ▢ ½ cup syrup from canned peaches
• ▢ ½ cup syrup from canned pears

Things You’ll Need

• ▢
  9×9 baking dish
• ▢
  Electric mixer

Before You Begin

• Canned pears and peaches are perfect for this recipe, as we’ll also be using the juices from the cans. If you prefer to use fresh fruit, use about 4 cups of fresh peaches and pairs and substitute 1 cup of water for the canned juices.
• I have made this cobbler with both brown sugar and regular granulated sugar, and both ways are great! Brown sugar imparts a subtle caramel-molasses flavor. Use what you prefer.

Instructions

• Preheat oven to 350 F.
• Drain peaches and pears, reserving the liquid. Spread fruit in the bottom of a 9×9 inch sprayed baking dish.
  15.25 ounces sliced peaches, 15.25 ounces sliced pears
• Cream together the butter and the sugar in your mixer until light and fluffy.
  4 Tablespoons unsalted butter, 1/4 cup granulated sugar
• Turn mixer down to low and add the flour, baking powder, salt, and evaporated milk. Turn mixer up to medium and mix until well combined. Spread the batter over the fruit with a spoon.
  1 cup all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup fat free evaporated milk
• To make the sugar topping, whisk together the sugar, cornstarch, nutmeg, cinnamon, and allspice. Sprinkle sugar mixture over the batter on the fruit.
  3/4 cup granulated sugar, 1 Tablespoon cornstarch, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cinnamon, 1/4 teaspoon allspice
• Combine the peach and pear juice in a glass measuring cup. Bring to a boil in the microwave and then pour over the sugar mixture in the baking pan.
  1/2 cup syrup from canned peaches, 1/2 cup syrup from canned pears
• Bake in preheated 350 degree oven for 55 to 60 minutes. Serve with topping of your choice or ice cream.

Expert Tips & FAQs

• As with most cobbler recipes, it’s best when served right away to prevent the topping getting soggy. However, you can store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. I would suggest reheating it in a 350F oven for around 15 minutes or until warmed through to help the topping crisp back up.

Nutrition

Serving: 1serving (3/4 cup) | Calories: 250cal | Carbohydrates: 49g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 162mg | Potassium: 271mg | Fiber: 3g | Sugar: 33g | Vitamin A: 409IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.

This post has been updated with new photos and expert tips.