Pear & Ginger Cobbler

Pear & Ginger Cobbler
 
Ingredients
 
  • 2 x 410 g tins pear slices in juice, drained or 1 x 810 tin
  • 385 g tin sliced apples
  • 1/3 cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 cup brown sugar
  • 20 g butter melted
  • 1/4 cup flaked almonds Topping
  • 1 1/4 cups SR flour
  • 1/4 cup brown sugar
  • 1/4 cup glacè ginger, finely chopped
  • 1/4 milk 50 gr butter melted & cooled
  • 1 egg lightly beaten with a fork.

 

Method

 

  • 1 x10 inch camp oven - lightly greased with butter .
  • Just use greaseproof paper & rub around sides & base. You will be doing a cold start with it.
  • After draining apples & pears place on paper towels & pat dry .
  • Place pear, apples & cranberries , cinnamon, ginger & 2 tablespoons of the brown sugar in a bowl.
  • Gently turn with a spoon to combine.
  • Gently tip into camp oven.
  • You will use butter & remaining brown sugar to drizzle & sprinkle over topping later.
  • Put 20 - 22 heatbeads on. While heating these make topping .
  • Combine flour ,1/4 cup brown sugar and glacè ginger in a bowl.
  • Whisk together milk , cooled melted butter & beaten egg together. Pour into well . Stir well to combine.
  • Drop tablespoons of topping over fruit mixture.
  • Sprinkle topping with remaining brown sugar.
  • Drizzle with melted butter & sprinkle with almond flakes.
  • Bake in 180 deg. oven 
  • I used 5 beads under & 15 /16 on top.
  • Cook for 30 minutes or until topping is golden brown & puffed. Stand for 5 minutes before serving with lid off.
  • Serve with custard or cream or ice-cream. Simple & tasty for camping.
 
 
Cooked by our camp oven queen Lisa Turner