Pears seem to be the overlooked fruit in the Fall. We do so many desserts with apples or pumpkin, but seem to forget about pears! This is a wonderful cobbler, with a biscuit topping ~ so similar taste to pie, but much easier to make. It's good warm from the oven or even cold. You can serve it with a scoop of ice cream, and even a drizzle of caramel syrup on top!
Fresh PEAR COBBLER * sugar or sugar-free
FILLING:
3-4 medium fresh brown and/or red pears, chopped into 1/2" pieces (I like the peel left on, but you can peel them first, if you want) ~ (If your GREEN pears are ripe and not too hard, those are fine too ~ or use a combination)
1/2 cup granulated sugar (or regular white Splenda)
1/4 cup brown sugar (or 2 heaping TB brown Splenda blend)
1/4 cup flour…………………………….…..1 tsp. cinnamon
1/4 tsp. salt…………………………….….…1 tsp. vanilla extract
4 TB butter, melted
TOPPING:
4 TB cold butter, cut into small cubes
3/4 cup flour………………………………....2 tsp. baking powder
1 tsp. cinnamon…………………………….1/4 tsp. nutmeg
1/2 cup milk (any type ~ I like unsweetened vanilla almond or cashew milk best)
1/4 cup brown sugar (or 2 heaping TB brown Splenda blend)
Sparkling or sanding sugar (optional)
***
Preheat oven to 350. Spray a 1-quart casserole or baking dish with buttery non-stick spray; then put 4 TB melted butter in the bottom of the dish and set aside.
Combine the pears with rest of filling ingredients in a bowl and mix to coat the pears well. Put the filling into the buttered dish.
Whisk together the flour, brown sugar, baking powder, cinnamon & nutmeg in a medium bowl. Add the butter and mix with pastry cutter or forks, until the butter is in tiny pieces and thoroughly mixed with the dry ingredients.
Add about 3 TB milk, and continue mixing the dough. Add the remaining milk, a small amount at a time, and mix just until the dough comes together. Drop the dough by TBs over the top of the filling. Sprinkle with sanding sugar, if desired.
Put the dish on a rimmed baking sheet to run-over. Lightly cover with a piece of aluminum foil. Bake for 20 minutes, then remove the foil. Continue baking for another 10-20 minutes or until the topping is browned and filling is bubbling.