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Recipes

Cranberry Pear Cobbler

October 08, 2019

Cranberry Pear Cobbler

This recipe makes great use of canned cranberry sauce and tastes just like FALL.

Cranberry Pear Cobbler

Cranberry lovers rejoice!

Ingredients:

  • 7 medium Bosc or Anjou pears, peeled, cored and coarsely chopped (about 6 cups)
  • 1 16 - ounce can whole cranberry sauce
  • 1 cup fresh cranberries or 1/3 cup dried cranberries
  • ½ cup packed brown sugar
  • 1 ½ teaspoon pumpkin pie spice*, divided
  • ¾ cup all-purpose flour
  • ¼ cup cornmeal
  • 3 tbsp. granulated sugar*
  • 1 ½ teaspoons baking powder*
  • ½ teaspoon pumpkin pie spice*
  • ¼ cup cold butter, cut up
  • 1 egg, lightly beaten
  • ½ cup canned pumpkin
  • 2 tablespoons half-and-half
  • Whipping cream, half-and-half, light cream or vanilla ice cream
    • *Available from Well Seasoned

Instructions for fillings:

  1. In a large bowl, combine pears, cranberry sauce, cranberries, brown sugar and the 1 teaspoon pumpkin pie spice. Transfer filling to 11x7” baking dish. Bake, covered with foil, in a 375 degree F oven for about 30 minutes.

Cobbler Instructions:

  1. Meanwhile, for the cobbler topping, in a medium bowl, combine flour, cornmeal, the 3 tablespoons granulated sugar, baking powder and remaining ½ teaspoon pumpkin pie spice. Using a pastry blender, cut butter into flour mixture until pieces are pea-size. In a small bowl, combine egg, pumpkin and half-and-half. Add pumpkin mixture to flour mixture all at once, stirring until just combined.
  2. Remove baking dish from oven. Spoon the topping into 8 mounds on top of the hot pear mixture. Return to the oven and bake, uncovered, about 30 minutes more or until a wooden toothpick inserted near the center of the biscuit topping comes out clean. Cool for 30 minutes. Serve warm with whipping cream.
  3. Makes 8 servings.

Prep Time:

45 Minutes

Cook time: 60 Min



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