Fresh Gingered Anjou Pear Cobbler

Yield: 3-4 Servings


  • 1/2 cup (packed) dates, pitted
  • 1/3 cup water
  • 1/4 inch fresh ginger, grated or minced fine
  • 1 1/3 cups Erewhon Corn Flakes
  • 1/3 cup cashews
  • 2 large pears, scrubbed clean


  1. In a large saucepan over medium-low heat, combine dates and ginger with water. Mash with a fork as dates absorb water, turning to paste. Remove from heat.
  2. In a food processor, pulse cornflakes and cashews to a medium sized crumb. Stir into ginger date paste, combining to a cobbler crumble.
  3. Slice pears horizontally (or slice in a Hasselback style, cutting 2/3 down with each cut, leaving base intact), removing core/seeds. Divide pear slices into 3 or 4 servings, place first slice on serving plate. Alternating between pear slices and cobbler filling, create an individual cobbler stack (if slicing Hasselback style, simply fill each cut with cobbler filling).
  4. Serve immediately, or place on (parchment) baking sheet and bake at 325 for 20-23 minutes or until pear is softened.

Source: Kristina Sloggett