fall dessert recipes

Pear Cobbler

Pear Cobbler

Cobbler is one of my favorite desserts for this time of year. I really enjoy making this pear cobbler for family and friends.  Like apples, pears always remind me of Fall.

While cobblers can be made with any number of different fruits,  I love using pears. It is one of the simplest desserts you can make from scratch, and one of my favorites, for sure.

In the time it takes to preheat the oven, you can have it ready to bake. This recipe calls for baking mix, like Bisquick. I make my own- recipes follows, but use what you like.

The cobbler is fine served plain, or with a dollop of whipped cream or ice cream. It can also be served cold, but I prefer to serve it warm.

If you prefer, you can also make the cobbler with a combination of pears and apples.

 

 Classic Pear Cobbler

4 c. peeled and sliced pears

½ c. sugar

1 T. plus 2/3 c. baking mix (Like Bisquick or Jiffy Mix or even homemade)- recipe follows

1-2 t. cinnamon

2 T. packed brown sugar

¼ c. butter

2 T. milk

In 1-quart shallow casserole, combine fruit, sugar, 1 tablespoon of the biscuit mix and cinnamon. In medium bowl combine remaining biscuit mix with sugar. Cut in butter to resemble coarse crumbs. Stir in milk to make a soft dough. Drop by spoonfuls over fruit mixture. Bake in a preheated 400-degree oven for 30 minutes, or until toothpick inserted into dough comes out clean. Let stand 5 minutes. Serves 4-6.

 

Baking/ Biscuit Mix

8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening*
Sift dry ingredients together 3 times. Cut in shortening to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.

*You can use butter or coconut oil in place of the shortening. Just store in the fridge, if you do. I use coconut oil.

My Favorite Apple Cake

My Favorite Apple Cake

I have posted this cake recipe in the past. It truly is my favorite apple cake ever.  I had a request for this recipe yesterday, so here it is.

I’ve had this recipe since I was a kid. My Aunt Josie gave it to my mom. Not sure where she got, it but it has been a family favorite since we first made it.

It’s a simple recipe that comes out moist and flavorful. I normally bake it in a 13×9- inch pan but it can be baked in a Bundt pan. While the recipe calls for cinnamon sugar- I sometimes add a little fresh ground nutmeg, too. I also like to use olive oil or even avocado oil in this cake. It gives it a really nice flavor.

Almost any apple works in this recipe- except maybe Red Delicious. Perfect for dessert or even served with brunch.  Who am I kidding? I would eat this cake for breakfast.

Note: The batter is really thick. Don’t think you’ve done something wrong.

 

Classic Apple Cake

1 c. oil, I use olive oil
4 eggs
1 t. vanilla
1/3 c. orange or lemon juice
Combine above ingredients and set aside.
Mix together the following dry ingredients. Make a well and stir in egg mixture to make a stiff batter.

3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt

Mix ½ c. sugar and 2 t. cinnamon and set aside

Peel, core and slice 4 medium apples.
Grease a 9×13 inch pan or a Bundt pan. Preheat oven to 350-degrees. Place ½ of batter in prepared pan. Arrange apple slices on batter and sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture.

Bake 1-1 ½ hours. One hour for 13×9-inch pan and 1 1/2 hours for Bundt. I find that sometimes it takes less than an hour- check at 50 minutes.

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