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When pears are in season, this pear gingerbread cobbler will make your house smell like the North Pole! The gingerbread topping has pumpkin-pie spice and molasses, which blends perfectly with the juicy pears underneath. We serve it for breakfast, but it is perfect just warm from the oven with whipped cream or ice cream for dessert.

Don’t worry if your pears aren’t entirely ripe, they will soften as they cook. If they aren’t ripe, adjust the sugar slightly (add a bit more).

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour and 15 Minutes
Servings: 8


  • 1/2 C granulated sugar
  • 1 Tablespoon cornstarch
  • 6 C 1/2 inch sliced, peeled pears (about 5 medium)
  • 3 Tablespoons water
  • 1 Tablespoon lemon juice
  • For Topping: 1 C all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp pumpkin pie spice
  • 3 Tablespoons packed brown sugar
  • 1/4 C butter or margarine, melted
  • 1/4 C molasses
  • 1 egg, slightly beaten


  1. Heat oven to 375 degrees. Mix sugar and cornstarch in a large bowl. Add pears, and toss to coat. Gently stir in water and lemon juice. Spread in an ungreased rectangular baking dish, 11x7x1 1/2 inches.

  2. Bake for 15 - 20 minutes, or until the mixture is bubbly around the edges. Remove from oven.

  3. Meanwhile, make Gingerbread Topping. Mix flour, baking powder, baking soda, pumpkin pie spice, and brown sugar in a medium bowl. Stir in the remaining ingredients (butter, molasses & egg) just until mixed. Drop by tablespoons on top of bubbling pear mixture.

  4. Bake 15 - 20 minutes longer, or until a toothpick inserted in the topping comes out clean and pear mixture is bubbly in the center. Cool 20 minutes, serve warm.

Nutritional Information:

  • Calories Per Serving - 285
  • Fat Grams Per Serving - 7

Recipe Cuisine: American

Recipe By: Gold Medal Flour Cookbook - October 26, 2022

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