Easy Pear Cobbler
Serving Size: Serves 9
3 Tablespoons butter, melted and divided
6 very ripe (about 2 1/4 lbs) Bartlett, Anjou, or Seckel Pears peeled, cored and halved lengthwise
1 cup all purpose flour
1 cup granulated sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup 2% milk
1/4 cup brandy
2 Tablespoons brown sugar
2 teaspoons grated lemon rind
If you don’t want to use brandy or don’t have any handy, you can substitute ¼ cup Brennan’s Apple Cider and 1 teaspoon vanilla extract. Be sure to use very ripe fruit, so you don’t end up with overly firm pears in the cobbler
Preheat oven to 400 degrees.
Drizzle the bottom of a 13 X 9-inch baking dish with 1 ½ tablespoons butter. Arrange pear halves in 3 rows, cut sides, down, over the butter. Lightly spoon flour into a dry measuring cup and level with a knife.
Combine flour, ½ cup granulated sugar, baking powder, and salt in a small mixing bowl. Add 1 ½ tablespoons butter, milk, and brandy; stir until well-blended.
Spoon the batter around the pear halves. Combine ½ cup granulated sugar, brown sugar, and lemon rind; sprinkle over pear halves. Bake for 30 minutes or until bubbly.