Farm Stand Hours, Pear Cornbread Cobbler

Come Visit:

Hours could change as we transition with daylight savings.

How luck have we been, this week we received a great soaking of rain enjoyed a 70 degree day, and beautiful fall colors every corner of the valley. Our farm harvests are beautiful and tasty and we hope to be part of your kitchen this fall. This Pear Cobbler is amazing and I am excited to make this dish this week for a book club meeting but I think this dish could be great for breakfast, brunch, lunch, dinner or dessert. I also added a great eggplant and pepper slow cooked italian style dish. This could be great to prep and freeze for later in the winter when you just dont want to cook and boom you have this ready togo. I always love frozen meal in the winter as time is not on our side.

Cornbread Peach Cobbler

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Author: Tastemaker Blog

Recipe type: Dessert

Serves: 6

Ingredients

For the filling:

  • 2 lbs ripe pears

  • 1 tbsp sugar

  • 1 tbsp flour

For the topping

  • 1 box jiffy corn muffin mix

  • ⅓ cup milk

  • 1 egg

  • 1 tbsp flour

  • 2 tbsp cold butter, cut into small pieces

  • 1 tbsp sugar plus 1 tsp

  • ½ cup corn flakes

Instructions

  1. Preheat the oven to 350 F.

For the filling

  1. Slice the pears in half, removing the seeds and then slice them into ¼ inch thin slices. Place the slices in a bowl and add the flour and sugar. Mix together with a spoon until peaches are coated. Set aside.

For the topping

  1. In a small mixing bowl, add the corn muffin mix, milk, and egg and whisk together. It will be lumpy. Let it sit for 3 minutes. Gluten free corn bread is great for this.

  2. Meanwhile, mix together the flour, butter, 1 tbsp sugar with a fork, pressing the butter into the dry mixture until it's lumpy. You can use your fingers to better incorporate the butter. Add the corn flakes and stir.

  3. In a deep pie pan or 8x8 square baking dish, add the pear mixture. Dollop bits of the corn muffin mixture on top of the peaches leaving a little space between dollops. You may not use it all. Sprinkle all of the butter cornflake mixture on top of the pan.

  4. Bake for 40 minutes or until golden brown.

Jessica WashkowiakComment