8 Ratings
  • 5 Rating Star 4
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 4 Rating Star 1
  • 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.

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Ingredients

Directions

  • 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.

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  • 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.

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  • 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.

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

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Nutrition Facts

385 calories, 8 g fat (4 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 42 mg cholesterol, 338 mg sodium, 80 g carbohydrates, 6 g fiber, 58 g sugar, 4 g protein.

Reviews

8 Ratings
  • 5 Rating Star 4
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 4 Rating Star 1