Pear Cobbler



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One of the many reasons I love the fall is the abundance of pears. I wait all year to be able to pick our trees clean and then come up with tasty pear recipes. This year I was going to make my favorite pear crisp but decided to change it up a bit and make a cobbler topping instead of the usual crumbly one.
I think I may like this even more so than the crisp.
That cobbler topping is just sooooo crunchy and chewy and full of autumn spices, it's pretty hard to beat. Plus, you can have this ready to eat in under an hour. 
You could whip it up now and be enjoying it for dessert tonight! What are you waiting for?


Pear Cobbler

Ingredients
Filling
3 Tbsp butter
5 medium pears, peeled, cored, and chopped
3/4 cup sugar
3 Tbsp flour
1/2 tsp cinnamon
pinch salt
1 tsp vanilla

Topping
1 cup flour
1/2 cup oats
1/2 packed brown sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ginger
1/8 tsp nutmeg
pinch salt
1/4 cup butter
1/2 cup milk

Directions
Preheat oven to 350. 
Prepare the filling - Melt the butter in a skillet over medium heat. Add in the pears, sugar, flour, cinnamon, and salt. 


Continue cooking, stirring often, until the sugar has dissolved and the mixture is bubbling. Allow to bubble for 3 minutes, or until thickened.
Remove from heat and stir in vanilla. Transfer the filling to a large baking dish (approximately 1 quart dish) - I used a 10 inch, deep dish pie pan.
Prepare the topping - In a mixing bowl, combine the flour, oats, brown sugar, baking powder, and spices. 


Add the butter and cut in with a pastry blender or 2 knives - until mixture resembles coarse crumbs. Add in the milk, about 3 Tbsps at a time, and continue mixing until dough comes together. (You may not need to add the entire half a cup, or you may need a spoonful or two more).
Drop the dough by the spoonful over the top of the pear filling. 


 You may want to place on a pizza pan or cookie sheet to catch any spillage. Place dish in preheated oven and cook for 30 - 35 minutes, until topping is browned and filling is bubbling.
Remove to wire rack.


Serve warm or room temp.


Enjoy how wonderful your house now smells. 


Of course, a scoop of vanilla ice cream is always a good choice. 


You can store leftovers, covered, in the fridge for a day or two and just pop into the microwave to reheat. You can eat it chilled but I much prefer it warmed up!
So addicting. 

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