Apple and Pear Gingerbread Cobbler

Apple and Pear Gingerbread Cobbler

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7 apples, peeled and sliced
  • 4 pears, peeled and sliced
  • 1 tbsp of butter, cut into small chunks
  • 1 tsp of ground cinnamon
  • 1/2 of ground nutmeg
  • 1/2 tsp of ground ginger
  • Cobbler Topping:
  • 1/4 cup of agave
  • 1/2 cup of whole milk
  • 1/2 cup of 10% cream
  • 1/2 cup of fancy molasses
  • 1/4 cup of melted butter
  • 1 cup of whole wheat flour
  • 1/2 cup of quinoa flour
  • 2 tsp of baking powder
  • 1 tsp of ground ginger
  • 1 tsp of ground cinnamon
  • 1 tsp of nutmeg
  • 1/4 tsp of salt
  • 1/2 tsp of baking soda

I love making and eating crisps of any kind of fruit, apple, pear, plums, peaches, etc. All the time – in the summer, winter, anytime, anyday. For a casual party or an elegant affair. You can’t go wrong whipping up a crisp. It’s like having a pie on the menu without all the work of the pie crust, and less fat.

This dessert is very similar to a beloved crisp, in that it’s fairly easy to whip together, it can feed a crowd and there is the fruit component at the bottom. That’s where the similarities end. At the top it’s more cakey-like,the flavours of gingerbread and cinnamon make it feel like your biting into a delicious gingerbread cookie. This cobbler is one of the healthier dessert options you would have on your table, however, it still is a dessert, so everything in moderation.

Preheat oven to 350F. Oil the bottom of a 9X13 baking dish. In baking dish combine apples, pears, butter, cinnamon, nutmeg and ginger. Spread evenly and bake for 15 minutes.

Cobbler topping:

In a bowl whisk agave, milk and cream, molasses and butter. Without stirring, sprinkle with flour, baking powder, ginger, cinnamon, nutmeg, salt and baking soda. Stir with a rubber spatula, just until moistened.

Take apple/pear dish out of oven, stir until evenly coated with butter. (If you are having company and would like to serve this piping out of the oven. Stop at this stage and wait until 30 minutes before dessert time to put the rest together.)

Spread topping evenly over fruit.

Bake for 30 minutes until fruit is tender and a cake tester comes out clean. Let stand 5 minutes before serving.

You can serve it with vanilla yogourt, a honey glaze or just on it’s own. So yum-mee! Enjoy!

I have adapted this recipe from one I found in Michaelangelo’s Fresh magazine.