Individual Pear Maple Cobblers Recipes

INDIVIDUAL PEAR CRUMBLES WITH MAPLE YOGURT

Steps:

• Preheat the oven to 375 degrees F.
• For the pear crumbles: Toss the pears, lemon juice, brown sugar, cinnamon, vanilla and 2 teaspoons of the flour together in a medium bowl. Divide the mixture between 3 mini pie plates.
• Stir together the remaining 1/2 cup flour, oats, pecans, nutmeg, cloves and salt in a medium mixing bowl. Add the butter and, with fingers, blend it into the dry ingredients until fully incorporated. Squeeze the mixture into clumps, then divide it among the pie plates, spreading it to cover the pears.
• Set the pie plates on a rimmed baking sheet and transfer to the oven. Bake until the fruit is bubbling and the crumble mixture is golden brown, about 35 minutes.
• For the maple yogurt: Stir together the yogurt, maple syrup, orange zest and juice until well mixed.
• Serve the warm crumbles with a dollop of the maple yogurt.

PEAR OR APPLE COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss pears and lemon juice together in a bowl until coated; spread into a 9x9-inch baking dish. Pour maple syrup and 2 tablespoons melted butter over pear mixture; toss to coat.
• Mix oats, brown sugar, 1/2 cup melted butter, flour, and cinnamon together in a bowl until crumbly; sprinkle over pear mixture.
• Bake in the preheated oven until crust is golden and pears are tender, about 45 minutes.

INDIVIDUAL PEAR AND MAPLE COBBLERS

Steps:

• For Filling:
• Preheat oven to 425°F. Cut pears crosswise into 1/4-inch-thick slices. Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg. Divide among six 2/3-cup custard cups of soufflé dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes.
• Meanwhile, Prepare Topping:
• Mix first 3 ingredients in processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal. Transfer to large bowl. Mix half and half, 6 tablespoons syrup and vanilla in another bowl. Add to dry ingredients and stir until just combined. Working quickly, drop batter in three mounds, 1 heaping tablespoon per mound, atop hot filling in each cup. Brush topping with melted butter and sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce temperature to 375°F. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes.
• In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional maple syrup over.

PEAR MAPLE BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Heat a 9-inch cast-iron skillet in the oven.
• Add the flour, pears, baking powder and salt to a food processor. Pulse 2 to 3 times to combine. Add 5 tablespoons butter, pulsing until it resembles a coarse meal. Pour in the half-and-half and 2 tablespoons maple syrup and pulse until just combined. Transfer to a floured work surface and roll the dough into a square about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter (or the rim of a glass works, too), cut 8 biscuits, re-rolling if necessary.
• Remove the skillet from the oven and melt the remaining 3 tablespoons butter in the hot skillet. Swirl the skillet to coat the bottom and sides with butter, then pour the butter into a bowl and mix with the remaining 2 tablespoons maple syrup. Add the biscuits to the skillet and brush them each with a little of the maple butter, saving the rest for finishing.
• Bake until lightly browned, 8 to 10 minutes. Brush the remaining maple butter on the biscuits and let them cool slightly. Serve warm or at room temperature.

MAPLE CRANBERRY PEAR COBBLER

Steps:

• Preheat the oven to 425 degrees F. In a saucepan combine the pears, cranberries, maple syrup, orange juice, orange peel, cinnamon and nutmeg, bring to a boil and simmer, stirring occasionally, for 3 minutes, or until cranberries have popped. Stir in cornstarch mixture and simmer for 1 minute, or until thickened. Let cool. Transfer mixture to a buttered baking dish.
• Make the dough: Into a bowl sift together the flour, sugar, baking powder and salt. Add the butter and the shortening and blend the mixture until it resembles coarse meal. Stir in the cream and form the dough into a ball.
• On a floured surface roll the dough into a round large enough to fit the dish, arrange it over the filling and crimp the edge decoratively. Brush the dough with the egg wash, cut steam vents in the center, and bake for 35 to 40 minutes, or until golden brown.

PEAR COBBLER

Steps:

• Preheat the oven to 350 degrees F. Combine all ingredients except the piecrust in a saute pan. Saute for 15 minutes. Remove from heat and pour cobbler mixture into medium ramekins. For topping, put pre-made piecrust over cobbler and bake in the oven for 15 minutes.

INDIVIDUAL PEAR-MAPLE COBBLERS

Steps:

• Preheat the oven to 425. Combine the pears, maple syrup, four, salt, vanilla, and nutmeg in a bowl. Stir well and divide the mixture evenly among six ramekins. Top each with one pat f butter. Bake until heated through and bubbly, about 18-20 minutes. To make the topping, combine the flour, baking powder, and1/8 tsp nutmeg in the bowl of a food processor fitted with a steel blade. Combine the remaining nutmeg, cinnamon, and sugar in a small bowl and set aside. Melt 2 tablespoons of the butter and set aside. Cut the remaining 6 tablespoons into 6 pieces and add them to the flour mixture. Process until fine crumbs form. Add the cream, maple syrup, and vanilla, and process until just combined. Drop by spoonfuls over the warm pear filling. Brush the topping with the melted butter, and sprinkle with the reserved sugar mixture. Bake 14 minutes, until golden-brown and firm to the touch. Serve warm.