Gingered Pear and Blueberry Cobbler

Submitted by ElizabethKnicely

"I've made a number of cobblers and crisps in my day. I thought I'd stick to a baking concept that I was familiar with and experiment with flavors. I've never made one, or tried one, with these 3 flavor combinations. I bought 4 pears at the store last week, not really intending to use them for this recipe...but since nobody took them in his lunch this week (Bill...*ahem*)...I used them to make this dessert! I still had a large bag full of fresh blueberries in the freezer, so I was in luck!"

 

• 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

1. Preheat the oven to 350°F and grease a deep dish pie plate, 9" square or round baking dish.
2. 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.
3. 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.
4. Pour the pears and blueberries mixture into the greased baking dish. Add a few small dollops of butter atop the pears.
5. Pour the batter over the top, spreading lightly. It will spread as it cooks.
6. Bake at 350°F for 40-50 minutes, or until batter has cooked through and begins to turn golden on top.
7. Serve warm with ice cream, whipped cream or as is.