Yield: Yields one 10x15-inch cobbler.
Servings: twelve to sixteen.
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.
I made this recipe years ago and made it again for Thanksgiving. I didn't buy enough pears so used apples in the mixture. It was really delicious and makes a good breakfast the next day!
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.
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