Notes
• Try Bosc, Bartlett or Anjou pears for the filling.
• Sprinkle cobbler with chopped pecans before baking if desired.
• Serve with vanilla ice cream or whipped cream.
Gingerbread Pear Cobbler
0 Ratings
|
Leave a Rating
Ingredients
Filling
6 ripe pears, peeled, cored, and thinly sliced
1/3 cup granulated sugar
1/2 tsp lemon zest
2 tbsp lemon juice
2 tsp minced ginger
1 tsp vanilla extract
1 tbsp cornstarch
3 tbsp unsalted butter, cut into cubes
Topping
1 cup all-purpose flour
1/2 cup granulated sugar
2 tsp ground ginger
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp allspice and cloves
1/4 tsp salt
1/3 cup cold unsalted butter, cubed
2 egg divided
2 tbsp molasses
1 tbsp coarse sugar
Nutritional Facts
Amount Per Serving
370 Calories
Fat
13 g
Saturated fat
8 g
Sodium
210 mg
Sugar
38 g
Protein
4 g
Fibre
5 g
Carbohydrate
60 g
Directions
-
Preheat oven to 400ËšF (200ËšC). Toss together pears, sugar, lemon zest, lemon juice, ginger and vanilla; sprinkle evenly with cornstarch and toss to combine. Scrape into 8-inch (2 L) baking dish. Dot with butter.
Topping
-
Whisk together flour, sugar, ginger, cinnamon, baking powder, baking soda, allspice, cloves, and salt; using a pastry blender or fingertips, cut in butter until mixture resembles coarse crumbs.
-
Whisk 1 egg with molasses until blended. Stir into flour mixture; do not overwork the dough. Drop dough by large spoonfuls randomly onto top of filling.
-
Whisk remaining egg with 1 tbsp (15 mL) water; brush over batter. Sprinkle evenly with coarse sugar. Bake for 25 to 30 minutes or until pears are tender, topping is golden brown, no longer doughy and cake tester comes out clean when inserted into centre of topping. Let stand for 15 to 20 minutes.