Pear And Dried Cherry Cobblers With Ginger Chocolate Chip Biscuit Topping Recipes

PEAR AND DRIED CHERRY COBBLERS WITH GINGER-CHOCOLATE CHIP BISCUIT TOPPING

Steps:

• For filling:
• Preheat oven to 350°F. Butter four 1 1/4-cup custard cups or soufflé dishes; place on rimmed baking sheet. Combine first 5 ingredients in large bowl; toss to coat. Divide filling among prepared custard cups. Dot with 2 tablespoons butter. Bake until filling is hot and bubbling around edges, about 20 minutes. Maintain oven temperature.
• Meanwhile, prepare topping:
• Combine sugar and ginger in processor; blend until ginger is finely chopped. Transfer 1 tablespoon sugar-ginger mixture to small bowl; reserve. Add flour, baking soda, and salt to remaining sugar-ginger mixture in processor; blend 20 seconds. Add butter; using on/off turns, process until mixture resembles coarse meal. Transfer to medium bowl. Mix in chocolate chips, then buttermilk (mixture will be very moist).
• Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 tablespoon sugar-ginger mixture. Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes. Cool 20 minutes. Serve cobblers with ice cream.

CHERRY CHOCOLATE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
• In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
• Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
• Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.

CHOCOLATE CHIP-CHERRY COBBLER

Steps:

• Heat oven to 350°F. In 1 1/2-quart casserole, mix pie filling, orange juice and almond extract. Microwave uncovered on High about 4 minutes or until bubbly around edge; stir.
• In medium bowl, mix remaining ingredients except 1/2 teaspoon sugar with spoon until stiff dough forms. Drop dough by 6 spoonfuls (about 1/4 cup each) onto warm pie filling. Sprinkle 1/2 teaspoon sugar over dough.
• Bake 30 to 35 minutes or until topping is golden brown. Serve warm.

CRANBERRY PEAR COBBLERS

Steps:

• In a bowl, combine the first 6 ingredients. Spoon into two 10-oz. custard cups coated with cooking spray. Dot with butter. Bake at 350° for 15-20 minutes or until hot and bubbly. , For topping, combine sugar and ginger in a blender; cover and process until crumbly. Set aside 1-1/2 teaspoons of the mixture. Add flour, baking soda and salt to the blender; cover and process for 20 seconds or until combined. Add butter; process until mixture resembles coarse crumbs. , Transfer to a small bowl; stir in buttermilk. Drop by rounded tablespoonfuls onto hot fruit filling; sprinkle with reserved sugar mixture. Bake for 30-35 minutes or until topping is golden brown. 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.

PEAR CHERRY COBBLERS WITH GINGER-CHOCOLATE CHIP TOPPING

Steps:

• For filling, preheat oven to 350*F.
• Butter four 1 1/4 cup custard cups or souffle dishes; place on rimmed baking sheet.
• Combine first 5 ingredients in a large bowl; toss to coat.
• Divide filling among prepared custard cups.
• Dot with 2 TBs butter.
• Bake until filling is hot and bubbling around the edges, about 20 minutes.
• Maintain oven temperature.
• Combine sugar and ginger in processor; blend until ginger is finely chopped.
• Transfer 1 TBS sugar ginger mixture to small bowl and set aside.
• Add flour, baking soda and salt to remaining sugar ginger mixture in processor; blend 20 seconds.
• Add butter; using on/off turns, process until mixture resembles coarse meal.
• Transfer to medium bowl.
• Mix in chocolate chips, then buttermilk (mixture will be very moist).
• Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 TBS sugar-ginger mixture.
• Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes.
• Cool 20 minutes and serve with icecream to 4 very lucky people!