Pear Cobbler

1-Pear Cobbler

Makes 6 servings

Ingredients

Cobbler Crust Recipe

5 cups peeled and thinly sliced pears

2 cups water

1/ 3 cup unsalted butter

1 tsp. ground cinnamon

1 tsp. apple pie spice

2 tsp. cornstarch

1 tbs. lemon juice

1 tsp. water

Directions

In a large saucepan over medium heat, cook the pears in 2 cups of water until soft. This will take about 10 minutes. Drain the water and add the butter, ground cinnamon and the apple pie spice. Place the pears back on the stove over medium heat and cook for 5 minutes. Remove the pan from the heat and add the lemon juice.

Preheat the oven to 350 °. Butter a 2 quart casserole dish. In a small bowl, mix the cornstarch with 1 teaspoon of water. Add the cornstarch to the pears and Pour the pears into the casserole dish.

Make the Cobbler Crust recipe and pour the batter over the pears. Bake about 25 minutes or until the top is golden brown. Cool the cobbler for 10 minutes before serving.

2-Pear Apricot Cobbler

Makes 6 servings

Ingredients

1/ 2 cup unsalted butter

1 cup all purpose flour

1/ 2 cup granulated sugar

3 tsp. baking powder

2/ 3 cup whole milk

16 oz. can pear halves, drained

29 oz. can apricot halves, drained

1/ 8 tsp. salt

Directions

Preheat the oven to 375 °. Place the butter in an 8″ square baking pan. Place the butter in the oven until melted. In a mixing bowl, add the all purpose flour, granulated sugar, salt, baking powder and milk. Stir until well combined. Pour the batter over the melted butter. Do not stir.

Pour the pears and apricots over the batter. Do not stir. Bake for 25-35 minutes or until the crust is golden brown. Remove the pan from the oven and cool for 10 minutes before serving.

3-Cobbler Filling Variations

You can use the Cobbler Crust Recipe or Biscuit Cobbler Crust recipe for these fillings. The varieties of cobblers you can make are endless. Use your imagination and I am sure you will come up with your own masterpiece cobblers.

Cherry Filling:

In a sauce pan over medium low heat, add a 20 oz. can pitted tart red cherries with juice, 1/ 2 cup granulated sugar and 1 tablespoon quick cooking tapioca. Stir constantly and cook until the filling thickens and boils. Remove the pan from the heat and add 1 tablespoon unsalted butter. Pour the filling in a 8″ square pan. Cover the cobbler with the crust of your choice. Bake at 400 ° until the cobbler is bubbly and the crust golden brown.

Peach Filling:

In a sauce pan over medium low heat, add 1/ 2 cup light brown sugar, 1/ 2 cup water, 1 1/ 2 tablespoons cornstarch and 1/ 4 teaspoon ground cinnamon. Stir constantly and cook until the sauce thickens and boils. Add 4 cups sliced peaches, 1 tablespoon lemon juice and 1 tablespoon unsalted butter. Stir constantly and cook for 5 minutes. Spoon the fruit filling into an 8″ square baking pan. Cover the cobbler with the crust of your choice. Bake at 400 ° until the cobbler is bubbly and the crust golden brown.

Apple Filling:

In a sauce pan over medium low heat, add 1 cup granulated sugar, 2 tablespoons all purpose flour, 1/ 2 teaspoon ground cinnamon, 1/ 4 teaspoon ground nutmeg and 6 cups peeled and sliced apples. Stir constantly and cook about 7-8 minutes or until the apples are tender. Spoon the fruit filling into an 8″ square baking pan. Cover the cobbler with the crust of your choice. Bake at 400 ° until the cobbler is bubbly and the crust golden brown.

Rhubarb:

In a sauce pan over medium low heat,add 1 cup granulated sugar, 2 tablespoons cornstarch, 1/ 4 teaspoon ground cinnamon, 1 tablespoon water, 1 tablespoon unsalted butter and 4 cups fresh or frozen rhubarb, cut into 1″ pieces.

Stir constantly and bring the mixture to a boil. Cook for 2 minutes. Spoon the fruit filling into an 8″ square baking pan. Cover the cobbler with the crust of your choice. Bake at 400 ° until the rhubarb is tender and the crust golden brown.

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