Pear Blueberry Cobbler Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
• For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
• If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

Steps:

• Preheat oven to 400 degrees F.
• Roll pastry to fit a 2-quart oval baking dish. In a large bowl, combine peaches and blueberries. Mix in flour, sugar, nutmeg, vanilla and butter cubes. Pour into the baking dish and cover with pastry. Using a fork, cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down. With a paring knife, cut 3 slices on top of the pastry to vent. Brush on egg wash and dust with sugar. Bake until golden brown on top and edges are bubbling, about 45 to 50 minutes.

Steps:

• Preheat oven to 350°F. Butter 2 1/2- quart baking dish with 2-inch-high sides. Gently toss berries, pears, 2/3 cup sugar, wine, peel, and 1/2 teaspoon cinnamon in medium bowl.
• Whisk flour, baking powder, salt, and remaining 3/4 cup sugar in another medium bowl. Add milk, melted butter, and almond extract; whisk until blended. Spread batter in prepared dish. Place berry-pear mixture atop batter (do not stir). Sprinkle with additional cinnamon.
• Bake cobbler until crust is set in center and brown at edges, about 1 hour. Cool 30 minutes. Dust with powdered sugar; serve warm with ice cream, if desired.
• GOOD TO KNOW:
• Why not stir the fruit into the batter? Left undisturbed, the batter puffs up around the fruit during baking, forming a crusty edge.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
• Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
• Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

Steps:

• Drain pears, reserving 3/4 cup juice (discard remaining juice or save for another use). Pour pears and reserved juice into a greased 2-qt. baking dish. Sprinkle with muffin mix; dot with butter. , Bake, uncovered, at 400° for 20-25 minutes or until bubbly and top is lightly browned.

Steps:

• Drain pears, save 3/4 cup juice.
• Pour pears and juice into a greased 2 qt baking dish.
• Sprinkle with the muffin mix.
• Dot with butter.
• Bake, uncovered, at 400* for 20-25 minutes, or until bubbly and light brown.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
• Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
• Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
• Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.

Steps:

• Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.