with Caramel Whipped Cream
This is my favorite skillet cobbler recipe! Fresh pears give it a gentle fruit flavor but the real star of the show is the caramel coated walnuts.
After the pears are placed on the batter, scatter walnuts across the top and drizzle the dessert with caramel ice cream sauce. The caramel coats the nuts in the oven to make them crunchy. The combination of crunchy candy-coated nuts, fruit, and the luscious caramel whipped cream is fabulous.
You can make this cobbler either from scratch or using our mix.
While these are called skillet cobblers, the butter is melted in a pan on the stovetop, the batter is added, and then the cobbler transferred to the oven to bake. Any oven-proof, 10-inch pan will work. You can also use a two quart baking dish and melt the butter in the oven.
For the cake: Use The Prepared Pantry Skillet Cobbler Base Mix or the recipe below.
For the filling
Preheat the oven to 350 degrees.
- Add the flour, sugar, baking powder, and salt to the bowl of your stand-type mixer fitted with the paddle attachment. Turn the mixer on for less than a minute to mix the ingredients together.
- Add the eggs, milk, sour cream, and vanilla. Turn the mixer on again to mix the ingredients stopping to scrape the sides of the bowl with a spatula. When thoroughly mixed, set aside.
- Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched. Turn the heat off.
- Immediately scrape the batter into the hot pan. Place the pear slices on top of the batter. Sprinkle nuts evenly over the pears. Warm the caramel sauce and drizzle it over the nuts and pears.
- Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a golden brown and the center spongy-firm to the touch.
Note: Different pans may require different baking times.
For the Caramel Whipped Cream
1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon caramel flavor
Whip the cream with a whip attachment. When peaks start to form, add the sugar and flavor. Continue beating until stiff peaks form.
Notes: Whipped cream will melt as it sits, especially if not refrigerated. A half teaspoon Instant Clearjel per cup of whipping cream will help it hold up. Whipped cream can be whipped again to revive it.