Rather Be Baking « the weather outside (still) is frightful

Tuesday, January 11th, 2011

the weather outside (still) is frightful

We’ve made it through a full year in Utah and it’s a good thing the first winter wasn’t this cold or we might’ve run shivering back to the south. My footwear is basically alternating between Uggs and Ugg-like slippers, the space heater and fireplace are getting a serious workout, and my sweatshirts and granny sweaters have never been worn so much. Brr!

Normally I have a hankering for ice cream every night at approximately 8:12 but it is so cold that I kind of want warm desserts occasionally. I know, I know, it’s very unlike me. If they include fruit and are healthy enough to make me feel like there’s some sort of nutritional value involved, well then that’s just a bonus.

Yes, this is very similar to another cobbler that I made last summer. Please don’t tell the cobbler police. I can’t bear to be parted from my space heater long enough to defend myself or come up with another recipe. Besides, this one is delightful.

Apple Pear Cobbler

Makes 4 individual cobblers in 6-inch ramekins

About 2 1/2 pounds apples and pears (I used 1 very large pear and 1 medium apple), peeled, cored, and coarsely chopped
1/2 tablespoon plus 1 teaspoon lemon juice, divided
1/2 teaspoon dried ginger
pinch of salt
1/4 cup granulated sugar, divided
3/4 cup plus 3/4 tablespoon all-purpose flour, divided
1/3 teaspoon baking powder
4 tablespoons chilled butter or margarine, cut into pieces
3 ounces chilled 1/3-less-fat cream cheese, cut into pieces
1/4 cup fat-free or low-fat yogurt (I used fat-free vanilla)
1 1/2 teaspoons cinnamon, divided
pinch of allspice
pinch of nutmeg
1/2 teaspoon vanilla bean paste or extract
1 tablespoon turbinado sugar

Preheat oven to 375°F. Combine fruit, 1/2 tablespoon lemon juice, ginger, 1 teaspoon cinnamon, pinch of nutmeg, and pinch of allspice in a small bowl. Add 1/8 cup granulated sugar, pinch of salt, and 3/4 tablespoon flour; toss. Arrange mixture in ramekins or small baking dish coated with cooking spray.

Combine remaining 3/4 cup flour, remaining 1/8 cup granulated sugar, another pinch of salt, and baking powder in a food processor; pulse 3 times. Add butter, remaining 1 teaspoon lemon juice, and cheese; pulse until mixture resembles coarse meal. Add yogurt, remaining 1/2 teaspoon cinnamon, pinch of allspice and vanilla; pulse until blended.

Drop dough by spoonfuls over fruit mixture; sprinkle with turbinado sugar. Bake for 35 to 40 minutes or until golden.

cake,fruit