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!


  • 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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