Include in Print View:

Maple Pear Spelt Breakfast Cobbler: Soft and Simple

Golden spelt cobbler in a white baking dish with pear slices and pecans visible under a cracked biscuit crust

Maple pear spelt breakfast cobbler is a warm baked dish of soft cinnamon pears topped with a spelt biscuit crumble, sweetened only with maple syrup. It bakes in about 35 minutes and works well as a make-ahead brunch you can reheat through the week.

Spelt flour gives the topping a nutty flavor and a slightly denser bite than white flour, but it still bakes up soft, not heavy. The pears soften underneath and release juice that thickens with a spoon of cornstarch, so the base stays saucy instead of watery.

Pick pears that give slightly at the stem end. Too firm and they stay crunchy after 35 minutes in the oven. Too soft and they turn to mush before the topping finishes browning.

This is a one-dish, one-bowl kind of breakfast. You mix the fruit right in the baking dish, scatter the batter over the top, and let the oven do the rest.

Why You'll Love This Recipe

  • Uses one baking dish and one mixing bowl
  • Sweetened only with maple syrup, no white sugar
  • Spelt flour adds a nutty flavor to the topping
  • Reheats well for breakfast through the week
Hand spooning thick spelt batter over sliced cinnamon pears in a ceramic dish before baking

Ingredient Notes

  • Pears: Use ripe but firm pears like Bartlett or Anjou. If they give too easily under gentle pressure, they'll turn mushy in the oven.
  • Spelt flour: Light spelt flour works best here. Whole spelt flour makes a denser, slightly drier topping, so add an extra tablespoon of milk if using it.
  • Maple syrup: Use pure maple syrup, not pancake syrup, for a cleaner flavor. Honey works as a substitute but tastes sweeter, so start with a little less.
  • Rolled oats: Old-fashioned rolled oats give the topping some chew. Quick oats work too but make the crumb a bit softer.
  • Butter: Keep the butter cold and cubed until you're ready to use it. Cold butter is what keeps the topping from turning greasy or flat.
  • Pecans: Chopped pecans add crunch against the soft pears. Walnuts work as a swap, or leave them out for a nut-free version.
  • Egg: The egg binds the topping and helps it puff slightly as it bakes. For an egg-free version, use 3 tbsp unsweetened applesauce instead.
Bowl of warm pear spelt cobbler topped with yogurt next to a coffee cup on a linen-covered breakfast table
Prep Time 15 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 190  C
Servings: 6
Estimated Cost: 1.80
Calories: 286
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, Vegetarian
Description

Sliced pears bake soft under a spelt biscuit topping studded with pecans, sweetened with maple syrup instead of white sugar.

Ingredients
    Pear Filling
  • 4 pears, peeled, cored, sliced 1 cm thick (medium (about 700 g); ripe but firm)
  • 3 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 pinch salt
    • Spelt Biscuit Topping
  • 180 g light spelt flour (or whole spelt flour, add extra milk if using)
  • 40 g rolled oats
  • 2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 60 g cold butter, cubed
  • 120 ml milk
  • 2 tbsp maple syrup
  • 1 egg (large)
  • 30 g chopped pecans (optional, for topping)
Instructions
  1. 1
    Heat the oven to 190 C / 375 F. Butter a 23 cm / 9-inch baking dish.
  2. 2
    In the baking dish, toss the sliced pears with maple syrup, lemon juice, cinnamon, cornstarch, vanilla, and salt until evenly coated. Spread the pears into an even layer.
  3. 3
    In a mixing bowl, whisk together the spelt flour, oats, baking powder, cinnamon, and salt.
  4. 4
    Cut the cold butter into the flour mixture with your fingertips or a pastry cutter until it looks like coarse crumbs.
  5. 5
    In a small bowl, whisk the milk, egg, and maple syrup together. Pour into the flour mixture and stir just until combined, the batter will be thick and slightly lumpy.
  6. 6
    Drop spoonfuls of the batter over the pear layer, leaving small gaps so the fruit can bubble through. Scatter the chopped pecans over the top.
  7. 7
    Bake for 30 to 35 minutes, until the topping is golden and the fruit bubbles at the edges. A toothpick inserted into the topping should come out clean.
  8. 8
    Cool for 5 minutes, then spoon into bowls. Serve warm with yogurt or extra maple syrup.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 286kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 6g30%
Cholesterol 45mg15%
Sodium 220mg10%
Potassium 230mg7%
Total Carbohydrate 57g19%
Dietary Fiber 6g24%
Sugars 20g
Protein 7g15%
Vitamin A 250 IU
Vitamin C 4 mg
Calcium 90 mg
Iron 1.2 mg
Vitamin D 10 IU
Vitamin E 1 mg
Vitamin K 3 mcg
Thiamin 0.15 mg
Riboflavin 0.15 mg
Niacin 1.5 mg
Vitamin B6 0.1 mg
Folate 20 mcg
Vitamin B12 0.2 mcg
Phosphorus 140 mg
Magnesium 35 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Use pears that give slightly at the stem, not fully soft.
  • Keep butter cold until mixed into the flour for a light topping.
  • Leave gaps between spoonfuls of batter so fruit can bubble through.
  • Check doneness with a toothpick in the topping, not the fruit.
Keywords: maple pear spelt breakfast cobbler, spelt cobbler, pear cobbler, spelt breakfast bake, maple pear breakfast

Equipment

  • 23 cm / 9-inch baking dish
  • mixing bowls
  • whisk
  • pastry cutter or fork
  • measuring cups
  • wooden spoon

Tips

  • Slice pears about 1 cm thick so they soften evenly without turning to mush.
  • Work the cold butter into the flour quickly with your fingertips to keep the topping light.
  • Drop the batter in uneven spoonfuls, leaving small gaps so the fruit can bubble through.
  • Check the topping at 30 minutes, then add extra time in 3-minute increments until golden.
  • Let the cobbler rest 5 minutes before serving so the fruit juices settle instead of running thin.

Variations

  • Swap the pears for firm apples and add a pinch of nutmeg for a fall version of this cobbler.
  • Stir 1 tsp grated fresh ginger into the pear filling for a warmer, slightly spiced flavor.
  • Make it nut-free by leaving out the pecans and topping with sunflower seeds before baking instead.

Storage and Reheating

Cover leftover cobbler and keep it in the fridge for 3 to 4 days. The topping softens slightly overnight but the flavor stays clean.

Reheat individual portions in the microwave for 45 to 60 seconds, or warm the whole dish in the oven at 160 C / 325 F for 10 to 12 minutes until heated through.

This cobbler freezes well once fully cooled. Wrap tightly and freeze for up to 2 months, then thaw overnight in the fridge before reheating in the oven.

Serving Suggestions

Spoon the warm cobbler into bowls and add a dollop of plain yogurt or a splash of cream. The tang balances the maple sweetness in the topping.

A handful of extra chopped pecans on top adds crunch back after baking softens the ones inside. A drizzle of extra maple syrup works if you want it sweeter.

Serve it alongside coffee or spiced tea for a slow weekend breakfast, or pack cooled portions into containers for grab-and-go weekday mornings.

Read it online: https://greatbritishspeltrecipes.com/recipe/maple-pear-spelt-breakfast-cobbler/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!