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Gingery Pear-Apple Cobbler

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This cobbler, full of fragrant apples and pears, is a luscious fall treat, but don’t let it stop you from trying it with other fruits throughout the year; peaches and berries would be particularly lovely. Top it with ice cream or lightly sweetened whipped cream.

Makes: 8 to 10

  • ½ cup (1 stick) unsalted butter
  • 13 cup all-purpose flour
  • 2 tablespoons lightly packed brown sugar
  • ½ cup toasted sliced almonds
  • ¼ cup chopped crystallized ginger
  • pinch of salt
  • 3 large Granny Smith apples or other tart apples, peeled, cored and sliced
  • 3 medium pears, peeled, cored and sliced
  • ½ cup pear nectar or apple cider
  • 1 cup lightly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1½ cups all-purpose flour
  • ½ cup lightly packed brown sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1½ cups low-fat milk
  • 1 cup spent grain


• Make the streusel topping: Preheat oven to 400 degrees. Place the butter in a 9-by-13-inch or other 3-quart baking dish and heat in oven until melted, 10 to 12 minutes. Combine the flour, sugar, almonds, ginger and salt in a small bowl. Drizzle 3 tablespoons of the melted butter on top and stir.

• Meanwhile, make the filling: Combine the apples, pears, pear nectar (or apple cider), 1 cup sugar and cinnamon in a large saucepan. Bring to a boil, then reduce heat to a simmer and cook 10 minutes. Stir in the vanilla and salt.

• To make the cobbler, whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the milk until combined, then stir in the spent grain. Pour the mixture on top of the remaining melted butter in the baking dish. Spoon the fruit mixture on top and sprinkle with streusel. Bake until golden brown, about 45 minutes. Let cool at least 20 minutes before serving.



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