Pear Rhubarb Cobbler
Source of Recipe
from aboutcom
Pear Rhubarb Cobbler
Filling:
1 pk frozen rhubarb (10 ounces)
3 ripe pears, any variety
2 tb water
1/4 c sugar *
2 tb cornstarch
1/4 ts cinnamon
1 tb cinnamon candies (red hots)
1/8 ts salt
1 1/2 tb butter or margarine
Crust:
1 1/4 c biscuit mix
1 tb sugar
2 tb melted butter
1/2 c milk
* Note: If rhubarb is unsweetened, increase sugar to 2/3 cup.
FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut into
1/2-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch,
cinnamon, cinnamon candies, and salt. Add to fruit mixture. Pour into
greased 8-inch square baking dish. Dot with butter. Cover and bake in hot
oven (400�F) 10 minutes, or until bubbling.
CRUST: Combine biscuit mix and sugar; add butter and milk. Mix with a fork.
Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top.
Continue baking until biscuit is done, 15 to 20 minutes.
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