Pear Cobbler

My neighbor has a couple pear trees and every year, for a few weeks in August, every time I pass his house (I walk by it like 5 times a day) he jumps out at me asking if want some pears. I always say yes, even if it is just one or two. How can I pass up free pears?

The last batch of pears I got from him were a little on the meh side, like at the point were you wouldn’t really enjoy eating them raw but are still good for baking which is fine by me and the reason I made a cobbler. Well that and the mr asked me to. (#1 girlfriend here!)

So here is it. A pretty basic pear cobbler which is to say a pretty fantastic pear cobbler. It is like a pear pie but with a biscuity top instead of a pie crust. And thats it, nothing fancy, just straight up pear goodness.

You know you want it so just make it.

Now to the cobbler.

The stuff. Pears, flour, sugar, baking powder, salt, plant milk, oil, noise sugar, cinnamon and alittle more flour, apple cider vinegar, and little plant butter.

clean, core, and slice up pears.not to small and roughly the same size.

Butter a baking, dump in the pears and toss with sugar, cinnamon, and a little flour. Place in oven while preheating to start the pears cooking.

Now biscuits. Mix all the dry together then add in the oil and milk, Gently fold just until the wet and dry are incorporated . Place mixture in fridge while pears cook.

Once the oven is preheated and the pears have had a time to cook a bit, grab the cold biscuit dough from fridge and carefully grab the pears from the oven.

Drop biscuit dough on top of the hot pears, sprinkle with the raw sugar, and pop it the whole shebang back into the oven for another half hour or so.

Out of the oven looking all fine and shit.

And the you eat it.

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Pear Cobbler

serves 6ish people

For filling

• 4 large or 6-7 smaller pears

• 1/4 cup brown sugar

• 1 1/2 teaspoon cinnamon

• pinch salt

• 2 teaspoons flour

• 1 tablespoon apple cider vinegar

• 1 teaspoon vegan butter (to grease pan)

  for biscuits

• 1 3/4 cups all purpose flour

• 2 teaspoon baking powder

• 3 tablespoons white sugar

• 1/2 teaspoon salt

• 1/3 cup neutral oil (or olive if you want)

• 2/3 cup of plant milk

• 1 tablespoon raw sugar

Clea, core and slice up pears. Grease a square ( 8x8 or a little larger) baking pan with the butter and dump the pears in. Add the vinegar , brown sugar, 2 teaspoons flor, and the cinnamon into the pan and toss around until the pears all all coated. Place the pan into the oven and start to preheat to 425 degrees.

Once pears are in oven, make biscuits. Mix all the dry together then add in the oil and milk. Gently fold the wet with dry just until incorporated (don’t over mix or they will be tough). Place dough in fridge,

One oven is preheated, let pears cook for about another 8ish minutes the carefully remove pan from oven. Grab biscuit dough from fridge and carefully drop clumps of dough on top of hot pears. Sprinkle with the raw sugar n then pop pan back into oven, redoing heat to 400.

Bake for 30-35 minutes or until biscuits are a nice deep golden brown.

Remove from oven, let cool far a few minutes, then dig in.

Left overs can be stored in the fridge, covered, for a few days and eaten cold or reheated.

Cardamon Peach Crisp

This past weekend was the annual Stem family reunion and I had signed up to bring a dessert to the circus, (circus being an event with lots of my family)  I went out of my way to get the nieces, sweetest, most delicoius peaches and  was planning on making them into some type of epic peachy peach cake, but being that the weekend turned into a shit storm, I didn't get a chance to make that epic peach cake. So come Sunday morning, a few hours before we were suppose to leave for the reunion, I was deesertless. 

So I did what anyone that has a bunch of the fruit, little time, and doesn't want to make a big mess should do. I made a crisp.  

And it was good. Gooey sweet and  cardamon spiced peaches under a slightly sweet, oatie topping. A perfect dessert for a late summer afternoon. Served warm or at room tepature, add a little whipped cream or ice cream and a cup of coffee. Dessert time is perfect. And any left over makes for a fantastic breakfast treat….or just make it for breakfast, it's totally a breakfast food too. 

 I am almost glad that I didn't get a chance to make that cake.(although I really wanted to make a cake, just for shits and giggles) I'll just make one later. But until then.

To the crisp!

The Stuff.  Peaches of course and some old fashion rolled oats and a pinch of salt mixed with gluten free flour*. Some earth balance*, honey*, cardamon and cinnamon and a tiny bit or arrowroot powder 

Notes.. You can totally use regular all purpose flour in place of gluten free. Also can sub regular butter for the earth balance and use maple syrup instead of honey.. 

In a bowl, mix/mush  together the oats, flour, honey, half the cardamon and cinnamon, and earth balance. The mixture is going to be a little gloppy and wet, but that's how you want it to be.

Toss the other half of the spices into the peaches with a bit of arrowroot powder or corn starch and mix all around. 

If you peaches are not super yummy sweet, you can always drizzle in a little extra honey or maple here too.

Now place the peaches in a well greased oven safe skillet.

Distribute the topping all over. 

And into the oven it goes..

After about 45 minutes, check for doneness. When top is all golden brown and nice… you are there!

. Ooey gooey peaches underneath all that golden crispy goodness….

Nailed it!

Have great day you guys! Crisp away!

-C

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Cardamon Peach Crispy

For the filling

• 4-5 Large ripe, but firm peaches
• 1 tablespoon corn or arrowroot starch
• 1  teaspoon cardamon
• 1/2 teaspoon cinnamon
• tablespoon honey or maple (optional if peaches are not really sweet)

For the topping

• 1/3 earth balance or butter plus 1 tablespoon
• 1 1/2  cup old fashion rolled oats
• 1/2 cup gluten free flour or all purpose flour
• 1 teaspoon cardomon
• 1/2 teaspoon cinnamon
• 1/2  cup honey or maple
• dash of salt

Preheat oven to 350

Slice peaches in half, remove pits, and cut into pieces and toss into a bowl with the cinnamon, cardamon and starch, In a large oven save skillet, smear or melt 1 tablespoon earth balance and cover bottom and sides of skillet. Add in the peach mixture. In a large mixing bowl, (using your hands if you don't mind), mix together oats, flour, salt, spices, earth balance and honey. until a combined. Evenly disptuipt to the top of the peaches. Now place skillet into oven to bake. When the top golden brown and all crispy, remove from oven. Let cool for a few minutes and serve.

Some type of creamy situation  like ice cream or whipped coconut cream would be extra nice here…but not necessary .