Pear Cobbler



12 C FD Pears

¼ -½ C Sugar

¼ tsp Cinnamon

3 TBSP Water

1 TBSP Cornstarch

1 TBSP Lemon juice


1 ½ C all-purpose Flour

⅓ C brown Sugar

1 TBSP Baking Powder

¼ tsp salt

⅔ C Milk

3 TBSP unsalted butter, melted

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Pear Cobbler

Mar 25, 2024Brenda Brink
A Freeze Dried Pantry Recipe
Contributed By: Live. Life. Simple.

This recipe will make 1 - 8” x 11” cobbler*


  1. Rehydrate your freeze dried pears in cold water, strain once tender
  2. Preheat oven to 375℉ Use an oven safe glass or ceramic 8 x 11 dish
  3. Place pears on the bottom of dish, sprinkle with lemon juice, sugar, and cinnamon
  4. Mix water with cornstarch until dissolved, pour over the spiced pears, mix and set aside
  5. In a small mixing bowl, mix flour, sugar, baking powder, and salt
  6. Add milk and butter and mix lightly until moistened, don’t over mix
  7. Drop the topping over the pear filling, in mounds
  8. Spread each mound a little with the back of a spoon or spatula, but don’t cover all of the pears
  9. Bake for approximately 25 minutes, until the topping is golden and fully baked inside. Check each “biscuit” by lifting slightly to see if there are still unbaked parts.  
  10. IF browned on the outside, but not done, Tent with Foil to avoid over browning and continue baking. Turn the oven down to 325℉ and bake for up to 15 more minutes until the “biscuits” are done
  11. Remove from oven and cool on a wire rack
  12. Best eaten warm, can be rewarmed
  13. Store Appropriately
* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.

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