Best Pear Custard Cobbler Recipes

PEAR AND CRANBERRY COBBLER WITH CITRUS-INFUSED CUSTARD SAUCE

Steps:

• Make filling:
• Preheat oven to 425°F with rack in lower third. Butter baking dish.
• Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.
• Cover dish tightly with foil and bake 20 minutes.
• Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.
• While filling is cooking, make biscuits:
• Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don't worry.)
• Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
• Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).
• Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.
• Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with Citrus-Infused Custard Sauce.

PEAR CUSTARD COBBLER

Steps:

• Heat oven to 350°F
• Combine brown sugar, 3 eggs, cornstarch and 1/4 teaspoon salt in small bowl; mix well.
• Gently stir in pears.
• Spoon into greased 8-inch square 2 quart baking dish.
• Set aside.
• Combine flour, sugar, baking powder and 1/2 teaspoon salt in medium bowl.
• Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Stir in milk, 1 egg and walnuts.
• Drop dough evenly over pear mixture into 9 mounds.
• Bake for 40 to 45 minutes or until filling is set and biscuits are golden brown.
• Serve warm.