Easy Pear Cobbler

recipe
The brandy imparts a great flavor to this simple dessert, but you can substitute 1/4 cup apple juice, and 1 teaspoon vanilla extract if you prefer. Be sure to use very ripe pears so you don't end up with crunchy or overly firm fruit in the cobbler.

Yield:

9 servings

Recipe from

Nutritional Information

Calories 250
Caloriesfromfat 16 %
Fat 4.5 g
Satfat 2.5 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 2 g
Carbohydrate 52.9 g
Fiber 1.9 g
Cholesterol 10 mg
Iron 1 mg
Sodium 229 mg
Calcium 55 mg

Ingredients

3 tablespoons butter, melted and divided
6 very ripe Bartlett, Anjou, or Seckel pears, peeled, cored, and halved lengthwise (about 2 1/4 pounds)
1 cup all-purpose flour
1 cup granulated sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup 2% reduced-fat milk
1/4 cup brandy
2 tablespoons brown sugar
2 teaspoons grated lemon rind

Preparation

Preheat oven to 400°.

Drizzle the bottom of a 13 x 9-inch baking dish with 1 1/2 tablespoons butter. Arrange pear halves in 3 rows, cut sides down, over the butter. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/2 cup granulated sugar, baking powder, and salt in a small bowl. Add 1 1/2 tablespoons butter, milk, and brandy, and stir until well-blended. Spoon the batter around the pear halves. Combine 1/2 cup granulated sugar, brown sugar, and lemon rind; sprinkle over pear halves. Bake at 400° for 30 minutes or until bubbly.

Note:

Linda West Eckhardt,

January 2000
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