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Pear Gingerbread Cobbler

 Pear Gingerbread Cobbler
A sure sign that fall is truly here is when my family asks me to make my signature gingerbread cobbler. Over the years it's been given the nickname of “Autumn in the Oven”. Clever, right? —Cheryl Peterman, Prescott, Arizona
8 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 4 cups sliced peeled fresh pears (about 4 medium)
  • 1/2 cup packed brown sugar
  • 1/2 cup water
  • 1 tablespoon orange juice
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons finely chopped crystallized ginger
  • GINGERBREAD LAYER:
  • 1/2 cup buttermilk
  • 1/4 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 tablespoons canola oil
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Directions

  • Preheat oven to 350°. In a large saucepan, combine the first five
  • ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10
  • minutes or until pears are tender, stirring occasionally.

2 of 2

Pear Gingerbread Cobbler (continued)

Directions (continued)

  • In a small bowl, mix cornstarch and cold water until smooth; stir
  • into pears. Bring to a boil; cook and stir 2 minutes or until
  • thickened. Stir in crystallized ginger. Transfer to a greased
  • 8-in.-square baking dish.
  • In a large bowl, beat buttermilk, sugar, molasses, egg and oil until
  • sugar is dissolved. In another bowl, whisk the remaining
  • ingredients; gradually beat into buttermilk mixture. Pour over pear
  • mixture.
  • Bake 20-25 minutes or until filling is bubbly and a toothpick
  • inserted in center comes out clean. Yield: 8 servings.
Nutritional Facts: 1 serving equals 277 calories, 5 g fat (1 g saturated fat), 27 mg cholesterol, 215 mg sodium, 58 g carbohydrate, 3 g fiber, 3 g protein.