Cranberry Pear Cobblers
Cooking for 2
These individual cranberry-and-pear treats from our Test Kitchen feature a hint of ginger and cinnamon. Served warm, topped with ice cream, their home-style flavor is sure to please any sweet tooth's craving.
SERVINGS: 2
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min.
Ingredients:
- 2 small pears, peeled and cut into 3/4-inch pieces
- 1/4 cup dried cranberries
- 3 tablespoons sugar
- 1-1/2 teaspoons all-purpose flour
- 1 teaspoon grated fresh gingerroot
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
- TOPPING:
- 3 tablespoons sugar
- 1 teaspoon grated fresh gingerroot
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 8 teaspoons cold butter
- 1/4 cup buttermilk
Directions:
In a bowl, combine the first six ingredients. Spoon into two 10-oz. custard cups coated with cooking spray. Dot with butter. Bake at 350° for 15-20 minutes or until hot and bubbly.
For topping, combine sugar and ginger in a blender; cover and process until crumbly. Set aside 1-1/2 teaspoons of the mixture. Add flour, baking soda and salt to the blender; cover and process for 20 seconds or until combined. Add butter; process until mixture resembles coarse crumbs.
Transfer to a small bowl; stir in buttermilk. Drop by rounded tablespoonfuls onto hot fruit filling; sprinkle with reserved sugar mixture. Bake for 30-35 minutes or until topping is golden brown. Serve warm. Yield: 2 servings.