Raspberry Pear Cobbler Recipes

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RASPBERRY PEAR COBBLER



Raspberry Pear Cobbler image

This wonderful cobbler from Canadian Living magazine can be baked in a rectangular baking pan for family dinners or in individual ramekins for an elegant dinner party. Serve with a scoop of vanilla ice cream.

Provided by Irmgard

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup milk
1 teaspoon vinegar
1/2 teaspoon vanilla
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
3 tablespoons butter, chilled and cubed
1/3 cup brown sugar, packed
2 tablespoons cornstarch
4 cups pears, peeled and diced
2 cups frozen raspberries
1 1/2 teaspoons turbinado sugar

Steps:

  • Stir the milk with the vinegar and let stand for 10 minutes.
  • Stir in the vanilla.
  • Meanwhile, in a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  • Using a pastry blender, cut in the butter just until it forms coarse crumbs.
  • Drizzle the milk mixture over top, stirring with a fork until a sticky dough forms.
  • Set aside for the topping.
  • In a separate bowl, stir the brown sugar with the cornstarch.
  • Add the pears and raspberries and gently toss to combine.
  • Divide among eight 3/4-cup ovenproof coffee or custard cups.
  • Place on a rimmed baking sheet.
  • Drop the topping by spoonfuls over the fruit, leaving some visible.
  • Sprinkle with turbinado sugar.
  • Bake in the centre of a 375 degree F oven until the filling is bubbling and the topping is golden and not doughy underneath when lifted with a spoon, about 30 minutes.
  • Let cool on a rack for 10 minutes.
  • Serve warm.
  • Note: The cobbler can also be baked in a 7" x 11" baking dish. Put in all the filling and top with 8 dollops of topping. Bake as directed.

Nutrition Facts : Calories 254.9, Fat 5, SaturatedFat 3, Cholesterol 12.9, Sodium 122.5, Carbohydrate 52.5, Fiber 5.6, Sugar 33.7, Protein 2.4

PEAR CRISP



Pear Crisp image

Since he's a livestock truck driver, my husband often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. -Joanne Korevaar, Burgessville, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

8 medium ripe pears, peeled and thinly sliced
1/4 cup orange juice
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
TOPPING:
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 cup cold butter, cubed
Fresh mint leaves, optional

Steps:

  • Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.

Nutrition Facts : Calories 268 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 49g carbohydrate (29g sugars, Fiber 5g fiber), Protein 2g protein.

PEAR AND RASPBERRY CRISP



Pear and Raspberry Crisp image

Top tender pears and raspberries with a nutty, cookie crumb topping for a delectable dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 6

Number Of Ingredients 10

4 pears, peeled, sliced (about 4 cups)
1 cup fresh raspberries
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup finely crushed vanilla wafer cookies (about 25 cookies)
1/2 cup sliced almonds
3 tablespoons butter or margarine, melted
Vanilla ice cream, if desired

Steps:

  • Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
  • In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
  • Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.

Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 35 g, TransFat 1 g

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