Cobbler: Gingerbread and Almond Pear
Baby, It's Cold Outside
- pear layer:
- 4 ripe pears, peeled and cut into 1/4 inch slices
- 1/4 c granulated sugar
- 1 T lemon juice
- 1 t lemon zest
- 1 T crystallized ginger, minced
- 1 T all-purpose flour
- 2 T butter, cut into small pieces
- biscuit layer:
- 1 c all-purpose flour
- 3 T granulated sugar
- 1 1/2 t ground ginger
- 1 1/4 t baking powder
- 1 t ground cinnamon
- 1/4 t ground cloves
- 1/4 t salt
- 1/8 t baking soda
- 4 T butter, cold
- 3 T milk
- 2 eggs
- 2 T molasses
- 1/2 teaspoon vanilla extract
- 1/2 c sliced almonds
- 2 T sugar
Preheat the oven to 350 degrees. Butter a pie dish and set aside.
In a large bowl, gently toss the pears with the sugar, lemon juice and lemon zest. Mix in the ginger and flour and spread into the prepared pie dish. Dot the pears with the butter.
To make the biscuit layer, mix together the flour, sugar, ginger, baking powder, cinnamon, cloves, salt and baking soda. Using a pastry blender, work in the butter until the size of small peas.
In a small bowl whisk together the eggs, milk, molasses and vanilla extract. Make a well in the center of the dry ingredients and pour the egg mixture into the well. Stir just until the wet and dry ingredients are blended together.
dollop the batter by heaping Ts onto the pears to create a cobbled effect.
To prepare the topping, mix together the nuts and sugar. Sprinkle evenly over the cobbler. Bake until the pears are tender and the topping is golden brown, about 35-40 minutes.
Allow to rest for 20 minutes, and then serve.