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Quick N' Easy Pear Cobbler

Tina takes a page from her grandfather’s recipe book with this fast, easy, and delicious pear cobbler.

Ingredients

  • 2 Large Cans Pear Halves in Syrup
  • 1 C Flour
  • 1 C Whole Milk
  • 1 C Sugar
  • ½ Tsp. vanilla extract
  • Non-Stick Spray
  • 1 Stick butter
  • Cranberries
  • Brown Sugar

Directions

Preheat Grilla to 400 degrees. While it’s heating, whisk together flour, milk, sugar, and vanilla extract in a large bowl. Spray your baking dish with nonstick spray, or grease pan in butter. Place one stick of butter in the bottom of greased pan, then put in the GrillaSilverbac, or Kong. After a few moments, the butter will melt. Remove pan and cover bottom of pan with the melted butter. Pour batter into pan. Place halved pears on top of the batter in an organized fashion, then top pears with a handful of cranberries. Sprinkle brown sugar over entire pan.

Put into the Grilla at 400 degrees for 40 minutes, or until top is golden brown. Let cool 15-20 minutes before serving.

Bite Into Some Delicious Facts About Pear Cobbler

Early settlers of America concocted the first cobblers. Today, these desserts are an American favorite and come in a variety of flavors — mixed berry, snickerdoodle, peach, apple, pear and more. The first cobblers were made due to a lack of proper ingredients and cooking equipment. In an attempt to make traditional suet puddings, English settlers covered a stewed filling with a layer of uncooked plain biscuits fitted together.

Unsurprisingly, settlers liked these juicy dishes so much that they often served them as the main course at large gatherings. They’d even serve cobblers as a first course and for breakfast. Cobblers, including the pear variety, did not become labeled as a dessert food until the 19th century.

Cobblers have been (and still are) called by a variety of names, including pie, tart, torte, buckles, pandowdy, slump, grunt, crisp, croustade, crow’s nest pudding and bird’s nest pudding. All variations are based on seasonal berries and other fruits and are simple to put together.

Did you know there’s one crucial detail to look out for when differentiating between cobbler and pie? The crust. While cobblers are usually topped with some sort of pastry, pies are encased in dough. Cobblers do not have bottom crusts because the fruit used for these desserts is placed directly in the bottom of a baking dish and topped with dollops of batter or biscuit dough.

Best Times for Canned Pear Cobbler

Canned pear cobbler makes the best holiday dessert. The crumbly, buttery topping is irresistible, and can make the table at Christmas time a family favorite. Top with a scoop or two of store-bought or homemade vanilla ice cream. For best results, look for vanilla ice cream with real vanilla and no artificial flavorings. Don’t be surprised if this dish becomes a new holiday tradition in your home.

If you’re not using the canned variety, firm, ripe pears are best for a pear cobbler recipe. Bosc and Anjou pears make excellent choices due to their juicy flavor.

How to Serve Pear Cobbler

A grilled pear dessert can be a treat in and of itself. If you’re feeling generous and want to spoil friends and family with yet another sweet treat, consider pairing your pear cobbler with whipped cream and always serve it warm. If you want to put a spin on this recipe, try swapping pears out for apples or use a mixture of both.

What main entrees should you pair with this delicious and easy pear cobbler? Pretty much any dish will be complemented by this sensational finale.

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