PEAR AND DRIED CHERRY COBBLERS WITH GINGER-CHOCOLATE CHIP BISCUIT TOPPING
Steps:
- For filling:
- Preheat oven to 350°F. Butter four 1 1/4-cup custard cups or soufflé dishes; place on rimmed baking sheet. Combine first 5 ingredients in large bowl; toss to coat. Divide filling among prepared custard cups. Dot with 2 tablespoons butter. Bake until filling is hot and bubbling around edges, about 20 minutes. Maintain oven temperature.
- Meanwhile, prepare topping:
- Combine sugar and ginger in processor; blend until ginger is finely chopped. Transfer 1 tablespoon sugar-ginger mixture to small bowl; reserve. Add flour, baking soda, and salt to remaining sugar-ginger mixture in processor; blend 20 seconds. Add butter; using on/off turns, process until mixture resembles coarse meal. Transfer to medium bowl. Mix in chocolate chips, then buttermilk (mixture will be very moist).
- Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 tablespoon sugar-ginger mixture. Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes. Cool 20 minutes. Serve cobblers with ice cream.
CHERRY-CHOCOLATE COBBLER
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the filling: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Combine the cherries, granulated sugar, cornstarch, lemon juice and vanilla and almond extracts in a large bowl; toss until combined with no clumps. Spread in the prepared dish.
- Make the topping: Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until pea-size pieces form. Pulse in the chopped chocolate. Whisk the egg with the buttermilk in a medium bowl; add to the flour mixture and pulse a few times until the dough just comes together.
- Turn out the dough onto a lightly floured surface and pat into a 4-by-12-inch rectangle (about 1/2 inch thick). Cut into twelve 2-inch squares; arrange in 3 rows over the filling. Brush the tops with buttermilk and sprinkle with turbinado sugar. Bake until the topping is browned and the filling is bubbling around the edges, 45 to 55 minutes. (To check for doneness, look under a biscuit to make sure it?s not raw; continue baking if necessary.) Let cool at least 30 minutes. Serve with ice cream.
CHERRY CHOCOLATE COBBLER
In this down-to-earth, easy to put together cobbler, chocolate and cherries are an irresistible combination. This dessert is great served warm topped with vanilla ice cream.
Provided by chellebelle
Categories Desserts Cobbler Recipes Cherry Cobbler Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
- In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
- Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
- Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 86.8 g, Cholesterol 52.1 mg, Fat 17.5 g, Fiber 3.1 g, Protein 6.2 g, SaturatedFat 10.3 g, Sodium 405.5 mg, Sugar 32.5 g
PEAR CHERRY COBBLERS WITH GINGER-CHOCOLATE CHIP TOPPING
This is the ultimate autumn dessert. A delightful combination, it never fails to please. I have also used dried cranberries instead of the cherries with great success. Cook time includes setting time after baking.
Provided by MarieRynr
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For filling, preheat oven to 350*F.
- Butter four 1 1/4 cup custard cups or souffle dishes; place on rimmed baking sheet.
- Combine first 5 ingredients in a large bowl; toss to coat.
- Divide filling among prepared custard cups.
- Dot with 2 TBs butter.
- Bake until filling is hot and bubbling around the edges, about 20 minutes.
- Maintain oven temperature.
- Combine sugar and ginger in processor; blend until ginger is finely chopped.
- Transfer 1 TBS sugar ginger mixture to small bowl and set aside.
- Add flour, baking soda and salt to remaining sugar ginger mixture in processor; blend 20 seconds.
- Add butter; using on/off turns, process until mixture resembles coarse meal.
- Transfer to medium bowl.
- Mix in chocolate chips, then buttermilk (mixture will be very moist).
- Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 TBS sugar-ginger mixture.
- Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes.
- Cool 20 minutes and serve with icecream to 4 very lucky people!
Nutrition Facts : Calories 667, Fat 25.4, SaturatedFat 15.6, Cholesterol 54.6, Sodium 383.1, Carbohydrate 111, Fiber 10, Sugar 69.4, Protein 6.4
DROP-BISCUIT PEAR AND DRIED CHERRY COBBLER
Categories Dessert Bake Pear Cherry Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For pear filling:
- Preheat oven to 400°F. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl. Transfer to a 13x9" baking dish.
- For topping and assembly:
- Whisk flour, baking powder, salt, and 3/4 cup sugar in a medium bowl. Rub in butter with your fingers until a coarse meal forms. Gradually mix in 1/3 cup hot water until a soft wet dough forms (a few lumps are okay). Drop clumps of dough over filling; sprinkle with remaining 2 tablespoons sugar.
- Bake until filling is bubbling and top is golden brown and cooked through, 40-45 minutes; let cool. Serve with ice cream.
CRANBERRY PEAR COBBLERS
These individual cranberry-and-pear treats feature a hint of ginger and cinnamon. Served warm, topped with ice cream, their homestyle flavor is sure to satisfy any sweet tooth's craving. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the first 6 ingredients. Spoon into two 10-oz. custard cups coated with cooking spray. Dot with butter. Bake at 350° for 15-20 minutes or until hot and bubbly. , For topping, combine sugar and ginger in a blender; cover and process until crumbly. Set aside 1-1/2 teaspoons of the mixture. Add flour, baking soda and salt to the blender; cover and process for 20 seconds or until combined. Add butter; process until mixture resembles coarse crumbs. , Transfer to a small bowl; stir in buttermilk. Drop by rounded tablespoonfuls onto hot fruit filling; sprinkle with reserved sugar mixture. Bake for 30-35 minutes or until topping is golden brown. Serve warm.
Nutrition Facts : Calories 584 calories, Fat 21g fat (13g saturated fat), Cholesterol 55mg cholesterol, Sodium 541mg sodium, Carbohydrate 98g carbohydrate (63g sugars, Fiber 5g fiber), Protein 5g protein.
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.
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