Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping
A warm and comforting dessert featuring tender pears and tart cherries topped with a unique ginger and chocolate chip biscuit crust. This individual-sized cobbler combines the natural sweetness of pears with dried cherries, crystallized ginger, and chocolate chips for a sophisticated twist on a classic dessert.
Ingredients
- •2¼ pounds pears
- •½ cup dried tart cherries
- •⅓ cup sugar
- •1 tablespoon crystallized ginger
- •1 tablespoon all purpose flour
- •2 tablespoons unsalted butter
- •⅓ cup sugar
- •1½ tablespoons crystallized ginger
- •1 cup all purpose flour
- •½ teaspoon baking soda
- •¼ teaspoon salt
- •5 tablespoons chilled unsalted butter
- •⅓ cup mini semisweet chocolate chips
- •½ cup chilled buttermilk
- •1 serving vanilla ice cream
Cooking Instructions
- 1.
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.
20 min
- 2.
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).
10 min
- 3.
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.
40 min
