Cinnamon Pear Cobbler

With fall comes ripe apples and pears.  I often find cobblers made with summer fruits and apples but, I don't see as many recipes for pears.  This recipe was perfect for this time of year with the ripe pears in the produce section just beckoning me to create something warm and delightful for a cozy fall night. 

The cobbler was out of a fabulous new cook book, the Quick-Shop-&-Prep 5 Ingredient Baking by Jennifer McHenry.  I am spreading the word about this cookbook because it is one of those cookbooks I could cook my way all the way through!  I don't find many cookbooks like that.  Read my full review here. So, I am sharing another recipe out of it.

Cinnamon Pear Cobbler

Ingredients:

Filling:

5-6 medium pears, cored, peeled, and chopped (about 3 cups {450 g})

3/4 cup (150 g) firmly packed light brown sugar

2 tablespoons (15 g) unbleached all-purpose flour

2 tablespoons (28 g) unsalted butter, softened

2 teaspoons (5 g) ground cinnamon

Topping:

1 cup (120 g) unbleached all-purpose flour

1/2 cup (100 g) firmly packed light brown sugar

1/2 teaspoon baking powder 
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter, cold, cut into small cubes
3 tablespoons (45 ml) milk
1/2 cup (12 g) pecans, chopped
1 tablespoon (12 g) turbinado sugar (optional)

Preheat oven to 400°F (200°C).

To make the filling:
Stir together the pears, brown sugar, flour, butter, and cinnamon in a skillet.  cook over medium heat until the sugar dissolves and the mixture is bubbly.  Continue to cook for 5 minutes, or until thickened.  Transfer the mixture to a 1-quart (1-L) baking pan.  

To make the topping:
Combine the flour, brown sugar, baking powder, and salt.  Add the butter, and use a pastry blender or fork to mix until the largest pieces of butter are the size of small peas.  Add the milk and mix just until combined.  Stir in the pecans. 

Drop the topping by spoonfuls over the filling in the pan.  If desired, sprinkle the top with turbinado sugar.

Place the baking pan on a lined baking sheet to catch any spills.  Bake for 30 to 35 minutes, or until topping is brown and the filling is bubbly.  Allow to cool for 10 minutes before serving.
Makes: 6-8 servings

Enjoy!

Sherry

I will link this to:

  

Foodie Friday at Rattlebridge Farm

Homemaking Linkup at Hope In Every Season 

Lou Lou Girls Fabulous Party

Sweet and Savoury Sunday at Baking in Pyjamas

Tickle My Taste Buds Tuesdays at Lori's Culinary Creations

The Party Bunch Weekend Linky at The Idea Room

Weekend Retreat Linky Party at AKA Design and Life

Foodie Friends Friday at Walking on Sunshine

Rooted in Thyme Simple and Sweet Fridays

Share Your Cup Thursday at Have a Daily Cup of Mrs. Olsen  

Sunday's Down Under at Natasha in Oz   

Home Matters linky Party at life With Lorelai 

Friday Favorites at Must Love Home

What to Do Weekends at Shoestring Elegance

Idea Box Thursday at Mila's Little Things

Five Star Frugal at A Tray of Bliss

Wow Us Wednesday at Savvy Southern Style