Pear Cherry Cobblers With Ginger-Chocolate Chip Topping

Submitted by MarieRynr

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 4

ingredients

• FILLING

• 1020.58 1020.58 g bosc pears or 1020.58 g comice pears, peeled,cored,cut into 3/4 inch dice
• 118.29 ml dried tart cherry
• 78.78 ml sugar
• 14.79 ml finely chopped crystallized ginger
• 14.79 ml flour
• 29.58 ml butter, cut into 1/2 inch cubes

• TOPPING

• 78.78 ml sugar
• 22.18 ml chopped crystallized ginger
• 236.59 ml flour
• 2.46 ml baking soda
• 1.23 ml salt
• 73.94 ml chilled unsalted butter, cut into 1/2 inch cubes
• 78.78 ml miniature semisweet chocolate chips
• 118.29 ml chilled buttermilk

directions

1. For filling, preheat oven to 350*F.
2. Butter four 1 1/4 cup custard cups or souffle dishes; place on rimmed baking sheet.
3. Combine first 5 ingredients in a large bowl; toss to coat.
4. Divide filling among prepared custard cups.
5. Dot with 2 TBs butter.
6. Bake until filling is hot and bubbling around the edges, about 20 minutes.
7. Maintain oven temperature.
8. Combine sugar and ginger in processor; blend until ginger is finely chopped.
9. Transfer 1 TBS sugar ginger mixture to small bowl and set aside.
10. Add flour, baking soda and salt to remaining sugar ginger mixture in processor; blend 20 seconds.
11. Add butter; using on/off turns, process until mixture resembles coarse meal.
12. Transfer to medium bowl.
13. Mix in chocolate chips, then buttermilk (mixture will be very moist).
14. 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.
15. Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes.
16. Cool 20 minutes and serve with icecream to 4 very lucky people!