Easy Pear Cobbler

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 16%
  • Fat: 4.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2g
  • Carbohydrate: 52.9g
  • Fiber: 1.9g
  • Cholesterol: 10mg
  • Iron: 1mg
  • Sodium: 229mg
  • Calcium: 55mg

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

  1. Preheat oven to 400°.
  2. 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.
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