PEAR GINGERBREAD COBBLER
A sure sign that fall is truly here is when my family asks me to make my signature gingerbread cobbler. Over the years it's been given the nickname of "Autumn in the Oven". Clever, right? -Cheryl Peterman, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 277 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 215mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
PEAR GINGER CRUMBLE
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
- For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
- Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.
Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams
PEAR COBBLER
A rustic batter is dropped onto fresh pears before being baked for a healthier dessert. Using less sugar than most recipes I've seen, the crisp flavor of the pears is highlighted. My family and I enjoy this at breakfast. I leave 1 or 2 of the pears unpeeled to add a bit of color.
Provided by Buckwheat Queen
Categories Desserts Cobbler Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish.
- Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
- Combine egg and milk in a bowl and whisk until combined. Set aside.
- Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
- Drain pears and put into a bowl. Sprinkle with corn starch and 1/4 cup cane sugar; toss to coat.
- Pour milk-egg mixture into the flour mixture. Mix batter until just combined. Add pears to the prepared baking dish. Drop batter by spoonful onto the pears.
- Bake in the preheated oven until browned on top, about 25 minutes. Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 65.8 g, Cholesterol 65 mg, Fat 10.8 g, Fiber 9 g, Protein 6.8 g, SaturatedFat 6.1 g, Sodium 180 mg, Sugar 30.4 g
GINGER PEAR CRISP
Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
- Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
- Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 19.1 mg, Fat 14.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 120.3 mg, Sugar 25.1 g
GINGER PEAR CRISP
Steps:
- Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.
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.
GINGERED PEAR AND BLUEBERRY COBBLER
I've made a number of cobblers and crisps in my day. I thought I'd stick to a baking concept that I was familiar with and experiment with flavors. I've never made one, or tried one, with these 3 flavor combinations. I bought 4 pears at the store last week, not really intending to use them for this recipe...but since nobody took them in his lunch this week (Bill...*ahem*)...I used them to make this dessert! I still had a large bag full of fresh blueberries in the freezer, so I was in luck!
Provided by ElizabethKnicely
Categories Dessert
Time 1h10m
Yield 1 9" square or round baking dish, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F and grease a deep dish pie plate, 9" square or round baking dish.
- Combine the pears, lemon juice, cinnamon, ginger, flour and salt in a mixing bowl. Toss well. Add the frozen or fresh blueberries and toss again. Set aside and prepare the batter.
- In a small mixing bowl, lightly whisk the flour, sugar, baking powder and salt. Add the butter, egg, vanilla and milk and whisk until a batter forms.
- Pour the pears and blueberries mixture into the greased baking dish. Add a few small dollops of butter atop the pears.
- Pour the batter over the top, spreading lightly. It will spread as it cooks.
- Bake at 350°F for 40-50 minutes, or until batter has cooked through and begins to turn golden on top.
- Serve warm with ice cream, whipped cream or as is.
Nutrition Facts : Calories 208.8, Fat 4.6, SaturatedFat 2.7, Cholesterol 26.2, Sodium 261.8, Carbohydrate 42, Fiber 2.6, Sugar 31.1, Protein 1.9
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.
APPLE-GINGERBREAD COBBLER
Make and share this Apple-Gingerbread Cobbler recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir together 2 cups gingerbread mix and 3/4 cup water until smooth; set mixture aside.
- Stir together remaining gingerbread mix and brown sugar; cut in 1/4 cup butter until mixture is crumbly. Stir in pecans; set aside.
- Combine apple pie filling and remaining 1/4 cup butter in a large saucepan, and cook, stirring often, 5 minutes over medium heat or until thoroughly heated.
- Spoon hot apple mixture evenly into a lightly greased 11x7-inch baking dish. Spoon gingerbread mixture evenly over hot apple mixture; sprinkle with pecan mixture.
- Bake at 375° for 30 to 35 minutes or until set. Serve cobbler with vanilla ice cream.
Nutrition Facts : Calories 543.4, Fat 23.5, SaturatedFat 9.4, Cholesterol 30.5, Sodium 502.9, Carbohydrate 84.2, Fiber 3, Sugar 51, Protein 3.1
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