Cheddarpearcobbler Recipes

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

PEAR AND CHEDDAR CRISP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
• Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
• Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
• Bake in the preheated oven until top is golden brown, about 45 minutes.

EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
• Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

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.

CHERRY COBBLER

Steps:

• Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400°F; let heat 10 minutes. Remove pan from oven.
• While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
• Bake 18 to 20 minutes or until topping is light brown.

CHERRY COBBLER

Steps:

• Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly., Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown.

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.

CHERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line the inside of a Dutch oven with aluminum foil.
• Spread cherry pie filling in an even layer into the bottom of the Dutch oven. Sprinkle cake mix over the pie filling; top with a layer of brown sugar. Dot the top with butter pieces. Put lid on the Dutch oven.
• Bake in preheated oven until the top is golden brown, 45 to 90 minutes.

CHERRY COBBLER I

Steps:

• Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
• In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

PEAR GINGERBREAD COBBLER

Steps:

• Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.

PEAR COBBLER

Steps:

• Preheat the oven to 350 degrees F. Combine all ingredients except the piecrust in a saute pan. Saute for 15 minutes. Remove from heat and pour cobbler mixture into medium ramekins. For topping, put pre-made piecrust over cobbler and bake in the oven for 15 minutes.

CHEDDAR PEAR COBBLER

Steps:

• Heat the oven to 425 Degrees F.
• Drain the pears, reserving the syrup.
• Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice.
• Heat until the syrup thickens then boil for 1 minute.
• Remove the pan from the heat and add the pears.
• Spoon the pears and the syrup into a 9-inch square baking pan.
• Combine the flour, sugar, baking powder, salt and cheddar, mixing well.
• Add the butter and milk, mixing until well blended.
• Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven.
• Serve hot with Vanilla Ice Cream or Whipped Cream.

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.

CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F.
• Cobblers mixture: Sift all dry ingredients.
• Cut in butter until mixture resembles course crumbs.
• Mix milk and beaten egg.
• Add all at once to dry ingredients.
• Stir just to moisten.
• Fruit base:.
• Combine cherries, sugar and tapioca.
• Cook until thick and clear about 15 minutes.
• Stir in butter, almond extract and salt.
• Pour hot mixture into 1 1/2 quart baking dish.
• Drop spoonsful of cobbler topping over hot cherry mixture.
• Bake for 20 minutes or until crust is browned.
• Serve warm with vanilla ice cream or heavy cream.

APPLE-PEAR COBBLER WITH CHEDDAR CRUST

Steps:

• For filling:
• Preheat oven to 375°F. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add half of pears and half of apples. Sauté until fruit is soft, stirring occasionally, about 9 minutes. Transfer fruit to large bowl. Repeat with remaining 3 tablespoons butter and remaining pears and apples. Mix sugar, flour and ground cinnamon into fruit. Stir in whipping cream and apple juice. Transfer filling to 15x10x2-inch glass baking dish. (Filling can be prepared 6 hours ahead. Cover and refrigerate. Bake filling at 375°F for 10 minutes before adding topping.)
• For topping:
• Whisk flour, sugar, baking powder and salt in medium bowl. Add chilled butter and rub in with fingertips until mixture resembles coarse meal. Stir in cheese. (Can be made 6 hours ahead. Cover and chill.) Beat milk and egg in small bowl to blend. Mix into flour mixture with wooden spoon (dough will be stiff).
• Drop dough by heaping tablespoonfuls onto filling, spacing evenly. Bake cobbler until filling is bubbling and tester inserted into topping comes out clean, about 45 minutes. Serve warm.

GINGERED CHERRY PEAR COBBLER

Steps:

• In a large bowl, combine the first 5 ingredients; transfer to a greased 12-in. cast-iron skillet or 2-qt. baking dish. Heat butter in a small saucepan over medium heat for 7 minutes or until golden brown; pour over pear mixture. Cover and bake at 350° for 20-25 minutes or until bubbly., In a food processor, combine sugar and ginger; cover and process until finely chopped. Add the flour, baking powder, baking soda and salt; cover and process for 3 seconds or until blended. Add butter; process until mixture resembles coarse crumbs. Add buttermilk and pulse just until a soft dough forms. Drop by tablespoonfuls over warm pear mixture. , Bake, uncovered, for 35-40 minutes or until topping is golden brown. Serve warm.