Apple Pear Gingerbread Cobbler

Two favourite desserts, fruit cobbler and gingerbread cake, combine into one for a warm, comforting any day dessert. The Cream helps create a moist, tender gingerbread topping that accents the apples and pears wonderfully.

  • Prep: 15 min
  • Cooking: 40 min
Yields 6 - 8 servings
apple pear gingerbread cobbler

Ingredients

  • 4 cups (1 L) apples sliced peeled (about 5)
  • 2 cups (500 mL) pears sliced peeled (about 3)
  • 1 tbsp (15 mL) butter cut into small pieces
  • 1 tsp (5 mL) ground cinnamon
  • Topping
  • 1/3 cup (75 mL) packed brown sugar
  • 1 cup (250 mL) 10% half-and-half or 18% table Cream
  • 1/2 cup (125 mL) fancy molasses
  • 1/4 cup (50 mL) melted butter
  • 1 1/2 cup (375 mL) whole wheat flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) ground ginger
  • 1 tsp (5 mL) ground cinnamon
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) baking soda
  • Sweetened whipped cream or ice cream (optional)

Preparation

Preheat oven to 350°F (180°C). Butter a 13 x 9-inch (3 L) baking dish.

In prepared baking dish, combine apples, pears, butter and cinnamon; spread evenly. Bake for 10 min.

Topping: In a bowl, whisk together sugar, Cream, molasses and butter. Without stirring, sprinkle with flour, baking powder, ginger, cinnamon, salt and baking soda. Stir with a rubber spatula, just until moistened.

Stir apple mixture in dish to coat evenly with butter; spread evenly. Pour topping evenly over fruit.

Bake for about 30 min or until fruit is tender, topping is puffed and a tester inserted in centre of topping comes out clean. Let stand for at least 5 min before serving. Serve hot or warm with whipped cream or ice cream (if using).

Tips

Use tart apples that keep their flavour and shape in baking such as Empire, Cortland Crispin, Granny Smith or Ida Red. Bartlett and Bosc are good choices for pears.

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Nutrition

Nutritional Information

per serving
Energy: 325 Calories
Protein: 4 g
Carbohydrate: 56 g
Fat: 11 g
Fibre: 4.6 g
Sodium: 236 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 16 % / 172 mg
Magnesium: 37 %
Selenium: 37 %
Vitamin B6: 16 %
Iron: 16 %