PEAR & BLUEBERRY COBBLER
Provided by Laney Schwartz
Yield 4
Number Of Ingredients 9
Steps:
- 1) Preheat oven to 350 degrees. Spray four individual ramekins with cooking spray, place them on a parchment lined sheet pan and set aside.
- 2) In a medium bowl mix the blueberries, pears, sugar, and lemon juice until the fruit is well coated. Set aside while you make the topping.
- 3) In a food processor pulse the brown sugar, oats, flour, cinnamon, and butter until well combined and mixture begins to come together into chunks.
- 4) Pour fruit evenly among the four ramekins and sprinkle the topping evenly over each one. I like my topping piled high! Bake for about 30 minutes or until fruit is bubbly and topping is lightly browned. Let sit for a few minutes before serving, or serve at room temperature. Great with vanilla ice cream!
BLUEBERRY PEAR COBBLER
From Hot Springs, Arkansas, Susan Pumphrey shares her mother's comforting cobbler. "Mom used her home-canned pears in this warm dessert, but the store-bought variety works just as well," Susan notes. "People are amazed something that comes together in a cinch tastes this wonderful."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Drain pears, reserving 3/4 cup juice (discard remaining juice or save for another use). Pour pears and reserved juice into a greased 2-qt. baking dish. Sprinkle with muffin mix; dot with butter. , Bake, uncovered, at 400° for 20-25 minutes or until bubbly and top is lightly browned.
Nutrition Facts : Calories 178 calories, Fat 7g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 231mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY PEAR COBBLER
This is something I do when someone drops in and I don't have anything handy to serve them. This can be in the oven in 5 minutes!
Provided by MizzNezz
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Drain pears, save 3/4 cup juice.
- Pour pears and juice into a greased 2 qt baking dish.
- Sprinkle with the muffin mix.
- Dot with butter.
- Bake, uncovered, at 400* for 20-25 minutes, or until bubbly and light brown.
GINGERED PEAR AND BLUEBERRY COBBLER
I've made a number of cobblers and crisps in my day. I thought I'd stick to a baking concept that I was familiar with and experiment with flavors. I've never made one, or tried one, with these 3 flavor combinations. I bought 4 pears at the store last week, not really intending to use them for this recipe...but since nobody took them in his lunch this week (Bill...*ahem*)...I used them to make this dessert! I still had a large bag full of fresh blueberries in the freezer, so I was in luck!
Provided by ElizabethKnicely
Categories Dessert
Time 1h10m
Yield 1 9" square or round baking dish, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F and grease a deep dish pie plate, 9" square or round baking dish.
- Combine the pears, lemon juice, cinnamon, ginger, flour and salt in a mixing bowl. Toss well. Add the frozen or fresh blueberries and toss again. Set aside and prepare the batter.
- In a small mixing bowl, lightly whisk the flour, sugar, baking powder and salt. Add the butter, egg, vanilla and milk and whisk until a batter forms.
- Pour the pears and blueberries mixture into the greased baking dish. Add a few small dollops of butter atop the pears.
- Pour the batter over the top, spreading lightly. It will spread as it cooks.
- Bake at 350°F for 40-50 minutes, or until batter has cooked through and begins to turn golden on top.
- Serve warm with ice cream, whipped cream or as is.
Nutrition Facts : Calories 208.8, Fat 4.6, SaturatedFat 2.7, Cholesterol 26.2, Sodium 261.8, Carbohydrate 42, Fiber 2.6, Sugar 31.1, Protein 1.9
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