Gingered Pear and Blueberry Cobbler
photo by ElizabethKnicely
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Yields:
-
1 9" square or round baking dish
- Serves:
- 12
ingredients
- 4 bartlett pears, peeled and seeded and sliced
- 14.79 ml lemon juice
- 118.29 ml brown sugar
- 4.92 ml cinnamon
- 4.92 ml ground ginger
- 14.79 ml flour
- 2.46 ml salt
- 236.59 ml frozen blueberries or 236.59 ml fresh blueberries
- 14.79 ml butter or 14.79 ml margarine, for dotting
-
Batter Topping
- 177.44 ml flour
- 177.44 ml sugar
- 3.69 ml baking powder
- 2.46 ml salt
- 44.37 ml butter or 44.37 ml margarine
- 1 egg
- 4.92 ml vanilla
- 44.37 ml milk
- sprinkles ginger
directions
- 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.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.