• 8 Ratings

Pears and cranberries star in this fall fruit cobbler recipe. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Source: Better Homes and Gardens


Recipe Summary

40 mins
25 mins at 375°
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. In a 4-quart Dutch oven combine pears, cranberry sauce, cranberries, raisins, brown sugar, ginger, nutmeg, cayenne pepper, and dash salt. Bring to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook, uncovered, for 5 minutes, stirring occasionally.

Instructions Checklist
  • Meanwhile, in a small bowl combine crushed graham crackers, egg, and milk; set aside. In a food processor combine flour, granulated sugar, baking powder, and the 1/2 teaspoon salt. Cover and pulse with several on/off turns until combined. Add butter; pulse with several on/off turns until butter is worked in and there are no pieces of butter larger than small peas. Add graham cracker mixture; pulse with a few on/off turns just until combined.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Divide hot pear mixture among eight 6- to 8-ounce custard cups or ramekins. Place cups in a 15x10x1-inch baking pan. Using a spoon, drop a mound of dough on top of pear mixture in each cup. Sprinkle coarse sugar over the dough mounds.

Instructions Checklist
  • Bake for 25 to 30 minutes or until biscuits are golden. Cool on a wire rack for 25 minutes. Serve warm.

Nutrition Facts

385 calories; total fat 8g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 42mg; sodium 338mg; potassium 312mg; carbohydrates 80g; fiber 6g; sugar 58g; protein 4g; trans fatty acidg; vitamin a 292IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 36mcg; vitamin b12mcg; calcium 111mg; iron 2mg.


8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1