Sweet, warm...perfect for a winter night. The pears, the brown sugar, the cinnamon and the lemon juice make the most amazing syrupy sauce that works well with the not too sweet cake. The amount of cake this recipe has is just enough...and not all doughy. My pears were just ripe, still firm, but sweet and not hard. I cut them into big slices for the recipe. The cobbler, once done baking, is dusted with powdered sugar and it serves 6, with each serving being 4 points+. ( I easily could have eaten two or three servings of this stuff...but I was able to restrain myself and only eat one last night!....I have one serving left and it's hidden in the back of the fridge ....shhhhh...don't tell anyone!)
Warm Pear Cobbler adapted from WW online
Servings - 6 Servings size - 1/6th of recipe Points plus per serving - 4 points+
Calories - 155.1, Total Fat - 2.6g, Carb. - 35.1g, Protein - 2.2g, Fiber - 2.9g
4 medium D'anjou pears, peeled and sliced
2 TBS packed brown sugar
2 tsp flour
2 tsp fresh lemon juice ( I used the juice of half a lemon)
1/2 tsp ground cinnamon
1/2 cup all purpose flour
1 1/2 TBS unpacked brown sugar
pinch of salt
1/2 tsp baking powder
1 TBS unsalted butter, cold
1/2 cup low fat buttermilk*
powdered sugar for dusting
1. Preheat oven to 350 degrees F. Coat an 8 inch square baking dish with cooking spray.
2. Combine pears slices with 2 TBS brown sugar, 2 tsp flour, lemon juice and cinnamon in a large bowl. Toss to coat pears and pour mixture into the prepared baking dish.
3. In a med bowl, combine the remaining flour, remaining brown sugar, baking powder and salt; cut in butter with a pastry blender, fork or your fingertips until mixture resembles coarse meal. ( I used my fingers, its such a small amount of butter). Add buttermilk and toss with a fork until flour mixture is moist.
4. Drop dough onto the pears by TBS all over the top of the pears. You can spread it out a bit with a silicon spatula if you like ( I did) It does not have to come to the edges of the pan or cover the pears completely.
5. Bake until crust is lightly browned the fruit is bubbly, about 40 - 45 minutes ( I baked it for about 50 min). Allow to cool slightly, dust with powdered sugar. Can be served with frozen yogurt. It will affect points+ values if you do.
*If you do not have buttermilk on hand, you can make your own by adding a half TBS lemon juice or white vinegar to 1/2 cup skim or 1% milk.