One (12-ounce) bottle of ginger beer works for this recipe. You may have an ounce or so left over that can be stirred into the fruit filling or simply enjoyed!
Apple and Pear Cobbler
Makes 1 (10-inch) cobbler
- 2 pears, peeled, cored, and chopped
- 2 Granny Smith apples, peeled, cored, and sliced
- ¾ cup ginger beer
- ½ cup dried cherries
- ½ cup sugar
- ¼ cup whiskey*
- 1 teaspoon apple pie spice
- 2 tablespoons cornstarch
- 1½ cups all-purpose flour
- 2 tablespoons sugar, plus more for sprinkling
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅔ cup ginger beer
- ¼ cup unsalted butter, melted
- Preheat oven to 400°.
- In a 10-inch cast-iron skillet, stir together pears, apples, ginger beer, cherries, sugar, whiskey, and pie spice. Cook over medium heat, stirring occasionally, until apples start to soften, about 7 minutes. Remove from heat. Sprinkle cornstarch over mixture and stir to combine.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; add ginger beer and butter. Mix just until dry ingredients are moistened. Drop dough onto fruit mixture; sprinkle lightly with sugar.
- Bake until browned and bubbly, 25 to 30 minutes.
*We used Standard Proof Texas Pecan Rye whiskey.