Apple Pear Cobbler With Cheddar Crust Recipes

GINA'S PEAR AND APPLE COBBLER

Steps:

• Preheat the oven to 350 degrees F. Butter or spray a 9 by 9-inch baking dish.
• Toss the apples, pears, sugar, flour, vanilla, cinnamon, allspice, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.
• In another bowl, combine the self-rising flour, sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream and Whipped Cream.
• In a large bowl, add the heavy cream and using a hand mixer beat it for 1 minute. Add the sugar, cinnamon, and nutmeg. Whip until the cream mixture holds soft peaks.

APPLE-PEAR COBBLER WITH CHEDDAR CRUST

Steps:

• For filling:
• Preheat oven to 375°F. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add half of pears and half of apples. Sauté until fruit is soft, stirring occasionally, about 9 minutes. Transfer fruit to large bowl. Repeat with remaining 3 tablespoons butter and remaining pears and apples. Mix sugar, flour and ground cinnamon into fruit. Stir in whipping cream and apple juice. Transfer filling to 15x10x2-inch glass baking dish. (Filling can be prepared 6 hours ahead. Cover and refrigerate. Bake filling at 375°F for 10 minutes before adding topping.)
• For topping:
• Whisk flour, sugar, baking powder and salt in medium bowl. Add chilled butter and rub in with fingertips until mixture resembles coarse meal. Stir in cheese. (Can be made 6 hours ahead. Cover and chill.) Beat milk and egg in small bowl to blend. Mix into flour mixture with wooden spoon (dough will be stiff).
• Drop dough by heaping tablespoonfuls onto filling, spacing evenly. Bake cobbler until filling is bubbling and tester inserted into topping comes out clean, about 45 minutes. Serve warm.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Preheat oven to 450 degrees. Divide dough into two pieces. On a lightly floured work surface, roll out each to a 13-inch circle.
• Fit one circle into a 10-inch pie plate; transfer plate to a baking sheet. Put other circle on another baking sheet. Refrigerate dough until cold, at least 30 minutes.
• Stir together apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into bottom pie crust. Dot filling with butter. Cover with top crust. Fold edges over; crimp decoratively to seal. Cut a steam vent. Chill in freezer until firm, about 30 minutes.
• Brush with egg. Bake pie 10 minutes. Reduce oven temperature to 350 degrees.bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 45 minutes more. Let cool at least 1 1/2 hours before serving.

PEAR AND CHEDDAR CRISP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
• Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
• Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
• Bake in the preheated oven until top is golden brown, about 45 minutes.

CHEDDAR APPLE COBBLER

Steps:

• Toss apples in flour,sugar,cinnamon mixture.
• Pour into a 9 inch square pan.
• Combine all the dry and mix in the cheese and butter and milk.
• Spoon over apples.
• Bake 400 for 30 minutes.