Ginger Pear Apple Cobbler
We are at my friend’s lake house this morning. My sister brought a bunch of pears that quickly bruised and needed using and I had a bag of apples that I inherited from my neighbor. A cobbler seemed like just the thing. I remembered that I had brought along some fresh ginger root … I don’t know why I threw it in the cooler, but something told me as I was tossing things together to take to the lake that I ought to bring my ginger.
So breakfast was pear apple cobbler with ice cream. The kids were quite happy with that.
We discovered, also, that my friend has a beautiful pear tree in her yard here that is LOADED with pears. She said I could pick some as long as I left some for her … I’m sooo excited to take some home with me!
- 5 cups chopped, peeled mixed pears & apples
- 1 Tablespoon orange juice
- 1/2 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla
- 1 teaspoon freshly grated ginger
- 1 Tablespoon flour
- 1 1/4 cups flour (white or whole wheat)
- 1/2 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 Tablespoons chilled butter
- 1/4 cup hot water
- Preheat the oven to 400 F. Spray a 13 x 9 x 2 inch baking dish with cooking spray.
- As you peel/chop the pears and apples, toss them with the orange juice in a microwave safe bowl. Stir in the rest of the filling ingredients and microwave on high for 2 minutes. Take the bowl out and stir the mixture, then microwave again for 2 minutes. Pour the filling into the prepared pan.
- Now, mix together the flour, brown sugar, baking powder, baking soda, salt and cinnamon until well mixed. Cut the cold butter into small bits and using a pastry cutter, two knives, or your fingers, cut the butter into the flour mixture until it is crumbly and all the butter is mixed in well.
- Pour in the hot water and mix until it forms a soft dough. Drop the dough in little bits over the filling and bake at 400 for about 20 - 25 minutes or until it is golden brown.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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