Skillet Cinnamon Pear Cobbler with Flaky Buttermilk Biscuit Crust

This skillet cinnamon pear cobbler brings together tender, spice-kissed pears and a flaky buttermilk biscuit topping in one rustic, crowd-pleasing dessert. The filling is tossed right in the cast iron skillet, then topped with craggy biscuit mounds that bake up golden and crunchy with a sprinkle of turbinado sugar.

Served warm with a scoop of cold vanilla ice cream melting into the bubbling fruit, it’s the kind of dessert that makes any evening feel cozier. All you need is one pan and about an hour from start to finish.

Pear cobbler is the understated cousin of apple and berry versions, but it deserves a place on your fall table. Here, ripe Bosc pears are tossed with brown sugar, cinnamon, and a hint of cardamom, then baked under a layer of buttermilk biscuits that turn deeply golden and crackly on top.

The cornstarch in the filling helps the pear juices thicken into a glossy, spoonable syrup. Because everything happens in a single cast iron skillet, it’s as easy to clean up as it is to serve—straight from the pan to the bowl, with ice cream on top.

Ingredients

Why this recipe works

The combination of brown sugar and warm spices—cinnamon and cardamom—creates a deeply aromatic filling that complements the natural sweetness of Bosc pears. Bosc pears hold their shape during baking, so you get tender slices rather than mush.

The lemon juice brightens the fruit and helps balance the sweetness, while the cornstarch ensures the juices turn into a thick, luscious syrup instead of a watery pool.

The biscuit topping uses cold butter and cold buttermilk, which is the key to flaky, tender biscuits. Cutting the butter into the flour leaves small pockets that melt in the oven, creating steam and lifting the dough into airy layers. Brushing the tops with cream and sprinkling turbinado sugar adds a crunchy, caramelized crust that contrasts beautifully with the soft pears underneath.

Notes and substitutions

Choose pears that are ripe but still firm. Bosc pears are ideal because they hold their shape and have a rich, slightly spicy flavor. If Bosc are unavailable, Anjou or Bartlett pears work well—just avoid overripe ones that will turn mushy. The cardamom is subtle but adds a lovely aromatic note; if you don't have it, a pinch of nutmeg or allspice is a fine substitute.

A 10-inch cast iron skillet is perfect for this recipe because it distributes heat evenly and goes from stovetop to oven without a fuss. If you don't have cast iron, any oven-safe skillet or baking dish of similar size will work.

For the biscuits, make sure the butter and buttermilk are very cold—this is essential for flaky layers. Handle the dough as little as possible to avoid toughening the gluten.

• Bosc pears: Anjou or Bartlett pears work well; use firm-ripe fruit so the slices hold their shape.
• Buttermilk: Mix 3/4 cup whole milk with 1 1/2 tsp lemon juice and let stand 5 minutes.
• Cardamom: Use a pinch of nutmeg or allspice for a different warm spice note.
• Unsalted butter: Salted butter can be used; omit the added salt in the biscuit dough.

Equipment

• 10-inch cast iron skillet
• Mixing bowl
• Pastry cutter or fork
• Pastry brush
• Measuring cups and spoons
• Chef's knife
• Cutting board