PEAR AND DRIED CHERRY COBBLERS WITH GINGER-CHOCOLATE CHIP BISCUIT TOPPING
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.
PEAR CHERRY COBBLERS WITH GINGER-CHOCOLATE CHIP TOPPING
This is the ultimate autumn dessert. A delightful combination, it never fails to please. I have also used dried cranberries instead of the cherries with great success. Cook time includes setting time after baking.
Provided by MarieRynr
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 667, Fat 25.4, SaturatedFat 15.6, Cholesterol 54.6, Sodium 383.1, Carbohydrate 111, Fiber 10, Sugar 69.4, Protein 6.4
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