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
- 1 tablespoon lemon juice
- 1⁄2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 tablespoon flour
- 1⁄2 teaspoon salt
- 1 cup frozen blueberries or 1 cup fresh blueberries
- 1 tablespoon butter or 1 tablespoon margarine, for dotting
-
Batter Topping
- 3⁄4 cup flour
- 3⁄4 cup sugar
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons butter or 3 tablespoons margarine
- 1 egg
- 1 teaspoon vanilla
- 3 tablespoons 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.