Drop Biscuit Pear And Dried Cherry Cobbler Recipes

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DROP BISCUIT CHERRY COBBLER RECIPE - (4.3/5)



Drop Biscuit Cherry Cobbler Recipe - (4.3/5) image

Provided by stkappleto

Number Of Ingredients 11

Topping:
2 C flour
4 tsp. baking powder
1/2 teaspoon salt
2 TB sugar
1/2 C shortening
1 C milk
Filling:
1 1/2 quarts tart cherries, pitted
1 C water
1 C sugar

Steps:

  • Mix filling ingredients in a saucepan. Bring to a boil, and turn off. Make the topping by mixing the dry ingredients. Then work in shortening with a pastry blender or fork. Quickly mix milk in. Place filling mix in a greased baking dish. Drop topping into cherries with a spoon. Bake at 400 degrees F for about 30 minutes until the topping is browned. Great served with milk or ice cream.

PEAR AND DRIED CHERRY COBBLERS WITH GINGER-CHOCOLATE CHIP BISCUIT TOPPING



Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping image

Categories     Blender     Chocolate     Ginger     Dessert     Bake     Dried Fruit     Pear     Cherry     Fall     Ramekin     Bon Appétit

Number Of Ingredients 17

Filling
2 1/4 pounds firm but ripe Anjou, Bosc, or Comice pears, peeled, cored, cut into 3/4-inch dice
1/2 cup dried tart cherries
1/3 cup sugar
1 tablespoon finely chopped crystallized ginger
1 tablespoon all purpose flour
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Topping
1/3 cup sugar
1 1/2 tablespoons chopped crystallized ginger
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup mini semisweet chocolate chips
1/2 cup chilled buttermilk
Vanilla ice cream

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.

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