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.