Individual Pear And Maple Cobblers
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
41
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour3 tsp
Vanilla Extract2.25 tsps
Baking Powder1
Sugar1 cup
Whipping Cream (chilled)Directions:
1
For Filling: Preheat oven to 425°F
2
Cut pears crosswise into 1/4-inch-thick slices
3
Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg
4
Divide among six 2/3-cup custard cups of soufflé dishes
5
Dot tops with butter
6
Bake filling until hot and bubbling, about 18 minutes
7
Preheat oven to 425°F
8
Cut pears crosswise into 1/4-inch-thick slices
9
Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg
10
Divide among six 2/3-cup custard cups of soufflé dishes
11
Dot tops with butter
12
Bake filling until hot and bubbling, about 18 minutes
13
Meanwhile, Prepare Topping: Mix first 3 ingredients in processor
14
Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal
15
Transfer to large bowl
16
Mix half and half, 6 tablespoons syrup and vanilla in another bowl
17
Add to dry ingredients and stir until just combined
18
Working quickly, drop batter in three mounds, 1 heaping tablespoon per mound, atop hot filling in each cup
19
Brush topping with melted butter and sprinkle with sugar and nutmeg
20
Immediately return cups to oven and bake 8 minutes
21
Reduce temperature to 375°F
22
And bake until toppings are golden and just firm to touch, about 14 minutes
23
Let cool at least 15 minutes
24
In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks
25
Serve cobblers warm with whipped cream
26
Drizzle additional maple syrup over
27
Mix first 3 ingredients in processor
28
Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal
29
Transfer to large bowl
30
Mix half and half, 6 tablespoons syrup and vanilla in another bowl
31
Add to dry ingredients and stir until just combined
32
Working quickly, drop batter in three mounds, 1 heaping tablespoon per mound, atop hot filling in each cup
33
Brush topping with melted butter and sprinkle with sugar and nutmeg
34
Immediately return cups to oven and bake 8 minutes
35
Reduce temperature to 375°F
36
And bake until toppings are golden and just firm to touch, about 14 minutes
37
Let cool at least 15 minutes
38
In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks
39
Serve cobblers warm with whipped cream
40
Drizzle additional maple syrup over