Best Individual Pear Maple Cobblers Recipes

Individual Pear and Maple Cobblers image

Yield Serves 6

Number Of Ingredients 20

Filling
3 pounds ripe Barlett pears, peeled, quartered, cored
2/3 cup pure maple syrup
1 tablespoon plus 2 teaspoons all purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon (generous) ground nutmeg
1 1/2 tablespoons butter
Topping
1 1/2 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon ground nutmeg
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
9 tablespoons half and half
9 tablespoons pure maple syrup
3/4 teaspoon vanilla extract
Melted butter
Sugar
Ground nutmeg
1 cup chilled whipping cream
Additional pure maple syrup

Steps:

For Filling:
Preheat oven to 425°F. Cut pears crosswise into 1/4-inch-thick slices. Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg. Divide among six 2/3-cup custard cups of soufflé dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes.
Meanwhile, Prepare Topping:
Mix first 3 ingredients in processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal. Transfer to large bowl. Mix half and half, 6 tablespoons syrup and vanilla in another bowl. Add to dry ingredients and stir until just combined. Working quickly, drop batter in three mounds, 1 heaping tablespoon per mound, atop hot filling in each cup. Brush topping with melted butter and sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce temperature to 375°F. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes.
In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional maple syrup over.

INDIVIDUAL PEAR-MAPLE COBBLERS image

Yield 6 rammekins

Number Of Ingredients 17

5 pears, peeled, cored, and chopped
2/3 cup pure maple syrup
2 Tbs all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp ground nutmeg
2 Tbs chilled usalted butter, sliced into 6 even pats
Cobbler Topping
1 1/2 cups all-purpose flour
2 1/4 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, chilled
1/2 cup + 1 Tbs heavy cream
1/2 cup + 1 Tbs maple syrup
1 tsp vanilla extract
3 Tbs sugar

Steps:

Preheat the oven to 425. Combine the pears, maple syrup, four, salt, vanilla, and nutmeg in a bowl. Stir well and divide the mixture evenly among six ramekins. Top each with one pat f butter. Bake until heated through and bubbly, about 18-20 minutes. To make the topping, combine the flour, baking powder, and1/8 tsp nutmeg in the bowl of a food processor fitted with a steel blade. Combine the remaining nutmeg, cinnamon, and sugar in a small bowl and set aside. Melt 2 tablespoons of the butter and set aside. Cut the remaining 6 tablespoons into 6 pieces and add them to the flour mixture. Process until fine crumbs form. Add the cream, maple syrup, and vanilla, and process until just combined. Drop by spoonfuls over the warm pear filling. Brush the topping with the melted butter, and sprinkle with the reserved sugar mixture. Bake 14 minutes, until golden-brown and firm to the touch. Serve warm.