• 6servings
  • 75minutes
  • 340calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B6, C, D
MineralsCopper, Natrium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup(s) sugar

  2. 2 tablespoon(s) cornstarch

  3. 3 pound(s) firm but ripe Bartlett pears , peeled, cored, and each cut into 12 wedges 25 cup(s) dark seedless raisins

  4. 2 tablespoon(s) fresh lemon juice

  5. 1 cup(s) all-purpose flour

  6. 1 1/2 teaspoon(s) baking powder

  7. 1/4 teaspoon(s) salt

  8. 3 tablespoon(s) sugar

  9. 3 tablespoon(s) margarine or butter , cold, cut up 667 cup(s) low-fat (1%) milk

  10. 1 teaspoon(s) vanilla extract

  11. 1/4 teaspoon(s) ground cinnamon

Instructions Jump to Ingredients ↑

  1. Prepare Pear Filling : Preheat oven to 425 degrees F. In large bowl, stir sugar, cornstarch, and cinnamon. Add pears, raisins, and lemon juice; with rubber spatula, toss to coat well.

  2. Spoon pear mixture into shallow 1 1/2-quart ceramic casserole or 8-inch by 8-inch glass baking dish. Cover with foil and bake 15 minutes.

  3. Meanwhile, prepare Crust : In medium bowl, stir flour, baking powder, salt, and 2 tablespoons sugar. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. In cup, combine milk and vanilla. Stir milk mixture into flour mixture just until blended. In cup, mix cinnamon and remaining 1 tablespoon sugar.

  4. Spoon batter evenly over hot pears (batter may not cover pears completely); sprinkle with cinnamon-sugar mixture. Bake, uncovered, 30 minutes longer or until crust is golden and pear mixture is hot and bubbly. Cool cobbler on wire rack 1 hour to serve warm.


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