4medium to large pears1peeled and sliced (about 4 cups)
¾cup(150g) firmly packed brown sugar
6Tablespoons(85g) unsalted buttermelted
1cup(120g) all-purpose flour
1cup(200g) firmly packed brown sugar
Preheat the oven to 350ºF (177ºC).
Add the sliced pears, brown sugar, 1 teaspoon of ground cinnamon, and salt to a large bowl. Stir to coat completely. Set aside.
Pour the melted butter into the bottom of a 9" x 13" baking dish2. Set aside.
In a medium size bowl, whisk together the flour, brown sugar, remaining 1 teaspoon of ground cinnamon, baking powder, and salt until everything is combined.
Add the milk and vanilla extract to the dry ingredients, then stir gently until just combined. Pour the mixture into the pan over the melted butter, then smooth it into an even layer.
Spoon the pears evenly into the pan on top of the butter/batter mixture, including any juice that has accumulated in the bottom of the bowl.
Bake the cobbler for 40-45 minutes or until golden brown. Remove from the oven and allow to cool at least 15 minutes before serving warm with homemade whipped cream or a scoop of ice cream. Store leftovers covered tightly in the refrigerator up to 5 days. Baked cobbler can be frozen, up to 3 months. Thaw in the refrigerator then warm as desired.
Pears: you can make this pear cobbler with canned pears, if necessary. Use sliced pears or pear halves in 100% juice, and drain completely. Reduce brown sugar for the pears to ½ cup.
Baking dish: this also works in a 7" x 11" baking dish or can be split into two 8" x 8" square baking pans.