Yield: Yields one 10x15-inch cobbler.
Servings: twelve to sixteen.
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Make Ahead Tips
Though best eaten warm from the oven, this cobbler can be made a day ahead. To store the cobbler: Once completely cool, wrap the cobbler in plastic and store it at room temperature for up to 24 hours. For longer storage, refrigerate for up to one week. To reheat: Remove the plastic, cover loosely with foil, and set in a 300°F oven until warmed through, 20 to 25 minutes.
Serve with whipped cream or ice cream.
This was really good. If you like ginger this cobbler is for you. Lots of prep work but so worth it. I also cut the recipe in half. I will definitely be making this again. Soon.
Absolutely scrumptious. I was in a hurry and usedcanned pears, (shame on me), and it was still fantastic!
This was a phenomenal recipe! The pears were tender but not mushy - the gingebread was light and delicious
This recipe was easy to follow and the flavours went togther extremely well. I cut the recipe in half and actually made four individual servings in tart pans using ground up ginger snap cookies as the crust. My daugther said it best after tasting it -- Mom, this makes my mouth sing. If you love ginger and gingerbread, this will become a family favourite.
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