Pear And Blueberry Granola Cobbler Recipes

PEAR & BLUEBERRY COBBLER

Steps:

• 1) Preheat oven to 350 degrees. Spray four individual ramekins with cooking spray, place them on a parchment lined sheet pan and set aside.
• 2) In a medium bowl mix the blueberries, pears, sugar, and lemon juice until the fruit is well coated. Set aside while you make the topping.
• 3) In a food processor pulse the brown sugar, oats, flour, cinnamon, and butter until well combined and mixture begins to come together into chunks.
• 4) Pour fruit evenly among the four ramekins and sprinkle the topping evenly over each one. I like my topping piled high! Bake for about 30 minutes or until fruit is bubbly and topping is lightly browned. Let sit for a few minutes before serving, or serve at room temperature. Great with vanilla ice cream!

TRIPLE-BERRY GRANOLA CRISP

Steps:

• Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, mix frozen berries, sugar and flour until fruit is coated.
• Bake uncovered 20 minutes. Stir fruit mixture. Sprinkle with granola.
• Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream.

GRANOLA-TOPPED PEAR CRISP

Steps:

• Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture. , Bake at 375° for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm.

BEST EVER BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

PEAR AND BLUEBERRY GRANOLA COBBLER

Steps:

• Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Place pears, blueberries and lemon juice in medium bowl; toss to combine. Spoon into prepared pie plate.
• Mix granola and cinnamon in small bowl; sprinkle over fruit mixture. Bake 20 to 25 minutes or until lightly browned. Serve warm. Top with Reddi-wip, if desired.

PEAR-BLUEBERRY GRANOLA

Steps:

• In a 4-qt. slow cooker, combine the first seven ingredients. Dot with butter. Sprinkle granola over top. Cover and cook on low for 3-4 hours or until fruit is tender.

PEAR-BLACKBERRY CRISP

Steps:

• Preheat oven to 375°. Place pears and blackberries in a large bowl. Mix sugar and flour; toss with fruit. Transfer to a greased 13x9-in. baking dish., In a bowl, mix first five topping ingredients; cut in butter until crumbly. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 45-50 minutes.

GINGERED PEAR AND BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350°F and grease a deep dish pie plate, 9" square or round baking dish.
• Combine the pears, lemon juice, cinnamon, ginger, flour and salt in a mixing bowl. Toss well. Add the frozen or fresh blueberries and toss again. Set aside and prepare the batter.
• In a small mixing bowl, lightly whisk the flour, sugar, baking powder and salt. Add the butter, egg, vanilla and milk and whisk until a batter forms.
• Pour the pears and blueberries mixture into the greased baking dish. Add a few small dollops of butter atop the pears.
• Pour the batter over the top, spreading lightly. It will spread as it cooks.
• Bake at 350°F for 40-50 minutes, or until batter has cooked through and begins to turn golden on top.
• Serve warm with ice cream, whipped cream or as is.

BLUEBERRY-PEACH-GRANOLA CRUMBLE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, stir together peaches, blueberries, granulated sugar and melted butter. Sprinkle cornstarch over mixture; stir to combine. Spoon into baking dish.
• In same bowl, mix granola, flour, brown sugar and softened butter with fork until crumbly. Sprinkle over fruit mixture.
• Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

PEAR BLUEBERRY CRISPS

Steps:

• Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.