GINGERED CHERRY PEAR COBBLER
This is warm, sweet and filling-comfort food at its best! Scoop it up hot from the oven and serve it on those crisp, cool autumn days. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 5 ingredients; transfer to a greased 12-in. cast-iron skillet or 2-qt. baking dish. Heat butter in a small saucepan over medium heat for 7 minutes or until golden brown; pour over pear mixture. Cover and bake at 350° for 20-25 minutes or until bubbly., In a food processor, combine sugar and ginger; cover and process until finely chopped. Add the flour, baking powder, baking soda and salt; cover and process for 3 seconds or until blended. Add butter; process until mixture resembles coarse crumbs. Add buttermilk and pulse just until a soft dough forms. Drop by tablespoonfuls over warm pear mixture. , Bake, uncovered, for 35-40 minutes or until topping is golden brown. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 274mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 4g fiber), Protein 3g protein.
SNAPPY PEAR AND CRANBERRY CRUMBLE
Steps:
- Preheat the oven to 350 degrees F.
- For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
- For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
- Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.
PEAR-CRANBERRY COBBLERS
Provided by Kerri Conan
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375°. Place four 8-ounce ramekins on a rimmed baking sheet and coat each with cooking spray. Place oats in a bowl and stir in 3 tablespoons boiling water; cover and steep about 10 minutes. Divide pears and cranberries among ramekins. Mix next 5 ingredients in a bowl. Stir egg and sugar into oats; add flour mixture and yogurt. Stir but don't overmix. Spoon batter over fruit and spray tops with cooking spray. Bake until topping browns and puffs, about 45 minutes. Serve warm.
PEAR COBBLER WITH CRANBERRY STREUSEL
Steps:
- Preheat the oven to 350 degrees F.
- Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up.
- In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream.
GINGERED CRANBERRY-PEAR COBBLER
Number Of Ingredients 18
Steps:
- Crust: Combine sour cream and lemon juice in a small bowl. Place flour, 1 tablespoon sugar, salt and baking soda in a food processor fitted with a dough hook or chopping blade; process to combine. Drizzle in oil and process in quick pulses just until the mixture is the consistency of very fine crumbs, stopping and scraping the bottom and sides several times. Add the sour cream mixture; process in quick pulses just until incorporated and the mixture holds together when pressed between the fingers; do not overprocess. If the mixture seems dry, gradually add a little cold water, a teaspoon at a time, and pulse briefly several times just until the mixture is moistened and holds together. Lightly dust a 14-inch-long piece of parchment or wax paper with flour. Turn the dough out onto the paper and let rest for 5 minutes. Knead briefly until the dough just comes together. Lightly flour the top and cover with a second sheet of paper. Roll or press the dough into the same shape as your baking dish, just slightly smaller. Discard the top sheet of paper. Invert the dough, centered, over the fruit. Discard the paper. Using a greased sharp paring knife, cut large decorative slashes in the dough to vent steam. Sprinkle the dough evenly with the remaining 1 tablespoon sugar. Place the baking dish on a rimmed baking sheet. Bake until the top is golden brown, 40 to 50 minutes. Let cool on a wire rack for at least 20 minutes before serving.
CRANBERRY PEAR COBBLER
Make and share this Cranberry Pear Cobbler recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Combine pears, cranberries and tapioca in a deep 9 inche baking dish. Let sit 5 minutes.
- Combine salt, cinnamon, nutmeg and sugar in a bowl and sprinkle evenly over pears and cranberries.
- Combine flour and baking powder in a bowl. Cut egg into flour mixture. Sprinkle evenly over fruit mixture and drizzle with butter.
- Bake 40-45 minutes or until topping is golden.
GINGER-LIME PEAR COBBLER
We have a huge pear tree in our yard, which is why I came up with this recipe. The tart lime, sweet pears and tangy ginger are a winning combination. -Heather Naas, Lompoc, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine sugar and ground ginger. Stir in the pears, crystallized ginger and lime juice; set aside., Pour butter into an ungreased 11x7-in. baking dish. In a small bowl, combine the flour, sugar, baking powder, lime zest, salt and ginger. Stir in milk. Pour over butter (do not stir). Spoon pear mixture over the top. , Bake at 350° for 50-55 minutes or until bubbly and golden brown. Cool for 10 minutes before serving.
Nutrition Facts : Calories 281 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 184mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 3g fiber), Protein 2g protein.
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