Best 8 Pear And Raisin Cobbler Recipes

PEAR COBBLER

Steps:

• Preheat your oven to 375 degrees. Butter an 8x8 baking dish.
• Place your pear chunks in the buttered 8x8 pan, set aside.

EASY PEAR COBBLER RECIPE

Steps:

• Gather the ingredients.
• Pre heat oven to 325 F (165 C /Gas Mark 3), and place the rack in the middle. In a large bowl, mix the pears with 1/2 cup of the sugar and let stand.
• Put the butter in a 2-quart baking dish and place in the oven until melted, about 5 minutes.
• Combine the remaining sugar, flour, baking powder, cinnamon, and salt in a mixing bowl. Mix well.
• Whisk together the milk and egg in a separate small mixing bowl.
• Slowly combine the milk and egg mixture with the dry ingredients to make a batter.
• Pour the batter over the melted butter. Do not stir.
• Spoon the sliced pears over the batter. Do not stir.
• Bake in the preheated oven for 50 to 60 minutes, or until nicely browned and the pears are tender. If the topping appears to be browning, cover the dish with foil and continue baking until the pears are tender.
• Remove the cobbler from the oven and set it on a rack to cool slightly. Enjoy the cobbler hot or cold with a scoop of ice cream or whipped cream.

PEAR COBBLER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish.
• Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
• Combine egg and milk in a bowl and whisk until combined. Set aside.
• Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
• Drain pears and put into a bowl. Sprinkle with corn starch and 1/4 cup cane sugar; toss to coat.
• Pour milk-egg mixture into the flour mixture. Mix batter until just combined. Add pears to the prepared baking dish. Drop batter by spoonful onto the pears.
• Bake in the preheated oven until browned on top, about 25 minutes. Allow to cool for 10 minutes before serving.

PEAR AND RAISIN COBBLER

Steps:

• Preheat oven to 350 degrees. Butter a nine-inch round baking dish.
• Mix brown sugar with cornstarch in a large bowl. Fold in pears and raisins, the melted butter and nutmeg. Spoon mixture into baking dish.
• Mix the flour, baking powder and salt. Cut in the cold butter until the mixture has a mealy texture. Lightly stir in the milk to form a firm but tender dough.
• Roll out dough on a floured board and cut it into strips one-inch wide. Criss-cross the strips over the fruit. Sprinkle the top with granulated sugar.
• Bake about 40 minutes, until the crust has browned and the filling bubbles. Serve while still warm, with whipped cream.

QUICK PEACHES AND GOLDEN RAISINS COBBLER

Steps:

• Preheat oven to 425 degrees F.
• Place frozen peaches in an 8 by 8 glass baking dish, defrost in microwave for 3 minutes on high. While the peaches are defrosting, make the cobbler topping. In a bowl, combine the biscuit mix with a 1/2 cup of water, stir until thoroughly combined but do not overwork. In another bowl combine 1/2 cup of the granulated sugar, 1 teaspoon cinnamon, nutmeg, allspice, pepper, a pinch of salt and raisins. Remove peaches from the microwave and combine with the sugar mixture in baking dish. Top the seasoned peaches with biscuit mix, use your fingers to press out until even. Top the biscuit mix with almonds. Mix remaining cinnamon and sugar together and sprinkle over the biscuits. Bake until cobbler top is firm and lightly golden and peaches are bubbly and hot, about 20 to 25 minutes.
• Serve warm as is or with ice cream and whipped cream if you have some on hand.

PEAR COBBLER

Steps:

• Mix pears with 1/2 cup sugar and let stand.
• Put margarine in 2-quart casserole and place in 325° oven until melted.
• Combine all dry ingredients, including remaining 1/2 cup of sugar.
• Mix well.
• Beat egg and add to milk.
• Slowly combine with dry ingredients to make a batter.
• Pour over melted margarine.
• Do not stir.
• Spoon pears on top of batter.
• Do not stir.
• Bake at 325° for 1 hour.
• Serve hot or cold.
• Cool Whip or ice cream topping is very good.
• I haven't tried this recipe, but after two reviews, I'm editing the recipe to cut the sugar in half.

PEAR-RAISIN PIE

Steps:

• Heat oven to 375°F. In small bowl, mix oats, 1/2 cup Bisquick mix and the brown sugar. Cut in 1/4 cup firm butter with fork or pastry blender until mixture is crumbly; set aside.
• In medium bowl, mix 1 cup Bisquick mix and 1/4 cup softened butter. Add boiling water; stir vigorously until very soft dough forms. In ungreased 9-inch glass pie plate, press dough firmly, using fingers dusted with Bisquick mix and bringing dough onto rim of pie plate. Flute edge if desired.
• In 2-quart saucepan, mix pineapple juice, raisins, cornstarch, nutmeg and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie plate. Sprinkle with topping.
• Bake 25 to 30 minutes or until crust and topping are light golden brown.

PEAR-RUM CRISP

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with butter or cooking spray.
• In large bowl, stir together 1/2 cup brown sugar, 3 tablespoons flour, 1/2 teaspoon cinnamon and the nutmeg. Add pears, cranberries and rum; stir to coat fruit with sugar mixture. Spread in baking dish.
• In medium bowl, mix 1/2 cup flour, 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Add oats; stir until crumbly. Sprinkle evenly over fruit mixture.
• Bake 40 to 45 minutes or until pears are tender when pierced with a fork and topping is golden brown. Serve warm or at room temperature.