Gingerbread Pear Cobbler
Yield 1 8x8 cobbler

1 tsp. Butter, softened

 
Pear Layer

2 1/2 lbs. Pears, peeled, cored & sliced

1/2 cup Sugar

Zest  of  1/2 Lemon

2 tsp. Lemon Juice

1 Tbsp. crystallized Ginger, minced

2 tsp. Flour

1 Tbsp. Butter, chopped

Gingerbread Layer

1 1/4 cups Flour

3 Tbsp. Sugar

1 1/2 tsp. Ground Ginger

1 1/4 tsp. Baking Powder

1 tsp. Cinnamon

1/2 tsp. Ground Cloves

1/4 tsp. Baking Soda

1/4 tsp. Salt

3 Tbsp. Shortening

2 tsp. Butter, room temperature

1 Large Egg

3 Tbsp. Whole Milk

1/4 cup Molasses

1/2 tsp. Vanilla Extract

Almond Topping

1/4 cup Sliced Almonds

1 Tbsp. Sugar

Preheat oven to 400° and lightly grease a 8x8 baking dish with 1 tsp. butter.

For the pear layer:

In a large bowl gently toss the pears with sugar and the lemon juice and zest until completely covered. Sprinkle the crystallized ginger and flour over the pears and stir until evenly incorporated, breaking apart any ginger that has stuck together. Spread the mixture evenly in the bottom of the prepared pan and dot with softened butter pieces.

For the Gingerbread Layer:

In a medium bowl stir the flour, sugar, ginger, baking powder, cinnamon, cloves, salt and baking soda. With a fork, work in the shortening and softened butter until the size of small peas. In a small bowl whisk the eggs, milk, molasses and vanilla. make a well in the center of the dry ingredients and pour the egg mixture into the well. Stir until the dry ingredients are completely incorporated. Dollop the batter by heaping tablespoons onto the pears to create a cobbler effect taking care to place the dollops 1 inch apart. The gingerbread will only cover about 1/2 of the pears. Do not spread out it will flatten out as it bakes.

Top and Bake:

Sprinkle the nuts and sugar evenly over the cobbler. Bake until the pears are soft and the topping is golden brown about 35 to 40  minutes. Remove from the oven and let rest 20 minutes and serve.