Pear And Dried Cherry Cobblers With Ginger Chocolate Chip Biscuit Topping Recipes

PEAR COBBLER

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.

PEAR CHERRY COBBLERS WITH GINGER-CHOCOLATE CHIP TOPPING

Steps:

• For filling, preheat oven to 350*F.
• Butter four 1 1/4 cup custard cups or souffle dishes; place on rimmed baking sheet.
• Combine first 5 ingredients in a large bowl; toss to coat.
• Divide filling among prepared custard cups.
• Dot with 2 TBs butter.
• Bake until filling is hot and bubbling around the edges, about 20 minutes.
• Maintain oven temperature.
• Combine sugar and ginger in processor; blend until ginger is finely chopped.
• Transfer 1 TBS sugar ginger mixture to small bowl and set aside.
• 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 TBS sugar-ginger mixture.
• Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes.
• Cool 20 minutes and serve with icecream to 4 very lucky people!

DROP-BISCUIT PEAR AND DRIED CHERRY COBBLER

Steps:

• For pear filling:
• Preheat oven to 400°F. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl. Transfer to a 13x9" baking dish.
• For topping and assembly:
• Whisk flour, baking powder, salt, and 3/4 cup sugar in a medium bowl. Rub in butter with your fingers until a coarse meal forms. Gradually mix in 1/3 cup hot water until a soft wet dough forms (a few lumps are okay). Drop clumps of dough over filling; sprinkle with remaining 2 tablespoons sugar.
• Bake until filling is bubbling and top is golden brown and cooked through, 40-45 minutes; let cool. Serve with ice cream.

PEAR, DRIED CHERRY AND CHOCOLATE CHUNK CRISP

Steps:

• For Topping
• Mix first 6 ingredients in large bowl. Add butter and rub in with fingertips until moist clumps form. Mix in nuts and chocolate. (Can be prepared 2 days ahead. Cover and refrigerate.)
• For Filling
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine all ingredients except frozen yogurt in large bowl; mix well.
• Transfer filling to dish. Sprinkle topping over. Baked until pears are tender and topping is golden and crisps, about 55 minutes. Cool at least 20 minutes. Serve with frozen yogurt or ice cream.

GINGERED CHERRY PEAR COBBLER

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.