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Pear Cobbler
What you need
- »«Filling»«
- 6 large, slightly under-ripe California Bartlett pears, peeled, cored, and sliced
- 1/2 cup raisins
- 1/2 cup sugar
- 1 tbsp water
- 1 tbsp 1 tsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- »«Topping»«
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 1/2 tsps baking powder
- 3 tsps butter, softened
- 2/3 cup finely shredded sharp Cheddar cheese
- 3-4 tsps milk
- 1 egg
How to make it
- Preheat oven to 400º.
- Butter a 2-quart shallow baking dish and set aside.
- Combine all filling ingredients in a medium saucepan.
- Cook over medium heat until pears are hot and mixture is slightly thick, about 5 minutes; and pour into prepared baking dish.
- To prepare topping, stir together dry ingredients in a small bowl.
- Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
- Stir in cheese, milk, and egg (mixture will be very thick).
- Drop by spoonfuls over pear filling.
- Bake for 25 to 30 minutes, or until topping mixture is set, tenting loosely with foil if topping browns too quickly.
- Let cool slightly and serve. This dessert is best when still slightly warm.
Top with vanilla ice cream or whipped cream, if desired.
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