Pear Peach Cobbler

Servings: servings

Calories: 250cal

Preheat oven to 350 F.
Drain peaches and pears, reserving the liquid. Spread fruit in the bottom of a 9x9 inch sprayed baking dish.
15.25 ounces sliced peaches, 15.25 ounces sliced pears
Cream together the butter and the sugar in your mixer until light and fluffy.
4 Tablespoons unsalted butter, 1/4 cup granulated sugar
Turn mixer down to low and add the flour, baking powder, salt, and evaporated milk. Turn mixer up to medium and mix until well combined. Spread the batter over the fruit with a spoon.
1 cup all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup fat free evaporated milk
To make the sugar topping, whisk together the sugar, cornstarch, nutmeg, cinnamon, and allspice. Sprinkle sugar mixture over the batter on the fruit.
3/4 cup granulated sugar, 1 Tablespoon cornstarch, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cinnamon, 1/4 teaspoon allspice
Combine the peach and pear juice in a glass measuring cup. Bring to a boil in the microwave and then pour over the sugar mixture in the baking pan.
1/2 cup syrup from canned peaches, 1/2 cup syrup from canned pears
Bake in preheated 350 degree oven for 55 to 60 minutes. Serve with topping of your choice or ice cream.

5 from 4 votes

Canned pears and peaches are perfect for this recipe, as we'll also be using the juices from the cans. If you prefer to use fresh fruit, use about 4 cups of fresh peaches and pairs and substitute 1 cup of water for the canned juices.
I have made this cobbler with both brown sugar and regular granulated sugar, and both ways are great! Brown sugar imparts a subtle caramel-molasses flavor. Use what you prefer.

Course: Dessert

Cuisine: American

Prep Time15

Cook Time1

Total Time1 15