The scrumptious dish was a Pear Cobbler made in a 13-inch-by-9-inch pan, so it lasted us many days (and still Hubby begs for more servings). I’ll have to admit that it was a big adaptation of a very good recipe card I just received from the Chickasaw Nation Nutrition Services. The card called it a Fruit Cocktail Cobbler, but I didn’t have any fruit cocktail on hand and had an abundance of canned pears instead. My wheels started spinning: Why wouldn’t pears work just as well?
I also have to admit that I used the canned variety of pears rather than the fresh, but I heartily recommend that you simply sub 2 cups of fresh, chopped pears that you have cooked in a small pan on the stove until the pears have just softened a bit. This will sub nicely for the 15-ounce can of pears I added in. I also sprinkled in about 1/2 teaspoon of cinnamon to spice up the flavor.
This dessert actually can be served warm or cold; hubby and I got into quite a conversation about which version was better. He liked his heated and served with sugar-free, fat-free caramel sauce (We use Smucker’s sundae topping) and sugar-free whipped topping. Plain or with these additions, this was a wonderful, low-calorie, virtually sugar-free dessert adoption that shouldn’t produce Diner’s Remorse.
This Pear Cobbler represents a great way to feel indulgent at holiday time without lots of regrets about eating something not good for you.
1 1/2 cups all-purpose flour
1 cup sugar (or sugar substitute)
1 teaspoon baking soda
1/2 teaspoon salt (or salt substitute)
1 egg (or 1/4 cup egg substitute)
1 (15-ounce) can pears (in their own juice) or 2 cups fresh pears chopped and cooked on the
stovetop until just softened
1/2 teaspoon cinnamon
1/2 cup brown sugar (or 1/4 cup brown-sugar substitute)
Preheat oven to 325 degrees. Spray a 13-inch-by-9-inch pan with cooking spray. Mix flour, sugar, baking soda, salt, egg, cinnamon, and pears with their liquid in a bowl. Transfer mixture to the pan. Top with 1/2 cup brown sugar (can add a little more if you desire). Bake for 40 minutes or until golden brown.