Mincey Pear Cobbler
 
Prep time
Cook time
Total time
 
Pears and mincemeat combine perfectly as the weather turns cold. Serve ala-mode with a scoop of vanilla ice cream for a yummy dessert.
Recipe type: Dessert | Fruit Dessert
Serves: 6 to 8
Ingredients
Filling:
  • 4 cups pears (about 4 pears)
  • ¼ cup all-purpose flour
  • ¼ cup firmly packed light brown sugar
  • ½ cup prepared mincemeat
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons unsalted butter, melted
Topping:
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • Milk (preferably whole milk), room temperature
  • ⅓ cup prepared mincemeat
  • 2 tablespoons unsalted butter, melted
Crunchy Topping:
  • ¼ cup granulated sugar
  • ¼ cup walnuts, finely chopped
  • ¼ teaspoon ground cinnamon
Instructions
Preheat oven to 375 degrees F.
Filling:
  1. Peel, core, and coarsely chop pears. Arrange pears in the bottom of an 8 inch ungreased baking pan. Sprinkle pears with flour and brown sugar.
  2. In a small bowl, combine mincemeat, lemon juice and melted butter. Spoon evenly over the pears. Set aside.
Topping:
  1. In a medium mixing bowl, combine flour, baking powder, and salt. Whisk together to mix. Set aside.
  2. Mix egg with enough milk to make ⅓ cup. In a small bowl, stir egg mixture, mincemeat and melted butter together. Add mixture to the flour mixture; stir together to mix until dough forms a ball.
  3. Drop topping by tablespoonfuls onto pears.
Crunchy Topping:
  1. In a small bowl, combine sugar, walnuts, and cinnamon; stir to mix.
  2. Sprinkle crunchy topping over pears and topping.
  3. Bake: Bake 30 to 35 minutes or until topping is a golden brown. Remove from oven. Cool on a wire cooling rack before serving.
Serving suggestion: Serve cobbler either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top, or serve ala-mode with vanilla ice cream.
Recipe Notes
Pan: One 8"x8"x2" Square Pan Prep: Ungreased Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/thanksgiving/mincey-pear-cobbler/