Ingredients
Scale
- 1/4 cup butter, melted
For the pear topping:
- 2 1/2 cups fresh pears, cored and chopped
- 1 Tablespoon apple whiskey (optional)
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 chai tea bag
For the batter:
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 1 chai tea bag
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 F. Brush the bottom and sides of a 10-inch pie plate with butter. Set the rest of the butter aside for the batter.
- In a small bowl, stir together the chopped pears, whiskey, sugar, and vanilla. Cut open the tea bag and pour the contents into pear mixture, crumbling any larger tea bits with your fingers. Stir again to mix the chai in with the pears. Set aside.
- In a medium mixing bowl, stir together the flour, baking powder, salt, cinnamon and sugar. Cut open the tea bag and pour the contents into pear mixture, crumbling any larger tea bits with your fingers and stir into the flour mixture until well mixed. Stir in the milk and vanilla, then drizzle the reserved butter over top and stir that in as well.
- Pour the batter into the prepared pan, using a spatula to smooth it out to the edges. Spoon the pear mixture over the batter, leaving 1/2 – 3/4 inch around the edge. Pour the juices from the bowl over top.
- Bake at 375 F. for 35 – 40 minutes or until the cobbler is golden brown and done in the middle. Test the middle of the cobbler with a wooden pick or knife … it should come out completely clean. If it’s not clean, bake a few minutes longer.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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