Gingerbread-Pear Cobbler

Gingerbread-Pear Cobbler
Photo by Scott Phillips

Ingredients

  • 2-½ tsp. baking powder
  • 1-½ tsp. minced lemon zest (from 1 lemon)
  • 2 Tbs. minced crystallized ginger (about 1 oz.)
  • 1-½ Tbs. unbleached all-purpose flour
  • ½ tsp. table salt
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 2 Tbs. granulated sugar
  • + 17 more ingredients
    • ¼ tsp. baking soda
    • ¾ tsp. pure vanilla extract
    • 2 tsp. ground cinnamon
    • 6 Tbs. whole milk
    • 1/3 cup molasses
    • ½ cup sliced almonds
    • 3 oz. (6 Tbs.) vegetable shortening
    • ¾ cup granulated sugar
    • 1 oz. (2 Tbs.) unsalted butter, at room temperature, cut into small pieces
    • 2 large eggs
    • 1 Tbs. softened unsalted butter for the pan
    • 1-¼ oz. (2-½ Tbs.) unsalted butter, at room temperature
    • 1 Tbs. ground ginger
    • 5-½ Tbs. granulated sugar
    • 2 Tbs. fresh lemon juice (from 1 lemon)
    • ¾ tsp. ground cloves
    • 5-¼ lb. ripe pears (about 12 medium), peeled, cored, and cut into 1/8- to ¼-inch-thick slices (Bosc or Anjou pears work well)

Position a rack in the center of the oven and heat the oven to 400°F. Lightly butter a 10x15x2-inch baking dish.

View full recipe at Fine Cooking

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