Cranberry Pear Cobblers Recipe

5 1 2
Cranberry Pear Cobblers Recipe
Cranberry Pear Cobblers Recipe photo by Taste of Home
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Cranberry Pear Cobblers Recipe

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5 1 2
Publisher Photo
These individual cranberry-and-pear treats feature a hint of ginger and cinnamon. Served warm, topped with ice cream, their home-style flavor is sure to please any sweet tooth's craving. —Taste of Home Test Kitchen
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 2 small pears, peeled and cut into 3/4-inch pieces
  • 1/4 cup dried cranberries
  • 3 tablespoons sugar
  • 1-1/2 teaspoons all-purpose flour
  • 1 teaspoon grated fresh gingerroot
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter
  • TOPPING:
  • 3 tablespoons sugar
  • 1 teaspoon grated fresh gingerroot
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 8 teaspoons cold butter
  • 1/4 cup buttermilk

Directions

In a bowl, combine the first six ingredients. Spoon into two 10-oz. custard cups coated with cooking spray. Dot with butter. Bake at 350° for 15-20 minutes or until hot and bubbly.
For topping, combine sugar and ginger in a blender; cover and process until crumbly. Set aside 1-1/2 teaspoons of the mixture. Add flour, baking soda and salt to the blender; cover and process for 20 seconds or until combined. Add butter; process until mixture resembles coarse crumbs.
Transfer to a small bowl; stir in buttermilk. Drop by rounded tablespoonfuls onto hot fruit filling; sprinkle with reserved sugar mixture. Bake for 30-35 minutes or until topping is golden brown. Serve warm. Yield: 2 servings.
Originally published as Cranberry Pear Cobblers in Cooking for 2 Fall 2005, p21

Nutritional Facts

1 each: 584 calories, 21g fat (13g saturated fat), 55mg cholesterol, 541mg sodium, 98g carbohydrate (63g sugars, 5g fiber), 5g protein.

  • 2 small pears, peeled and cut into 3/4-inch pieces
  • 1/4 cup dried cranberries
  • 3 tablespoons sugar
  • 1-1/2 teaspoons all-purpose flour
  • 1 teaspoon grated fresh gingerroot
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter
  • TOPPING:
  • 3 tablespoons sugar
  • 1 teaspoon grated fresh gingerroot
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 8 teaspoons cold butter
  • 1/4 cup buttermilk
  1. In a bowl, combine the first six ingredients. Spoon into two 10-oz. custard cups coated with cooking spray. Dot with butter. Bake at 350° for 15-20 minutes or until hot and bubbly.
  2. For topping, combine sugar and ginger in a blender; cover and process until crumbly. Set aside 1-1/2 teaspoons of the mixture. Add flour, baking soda and salt to the blender; cover and process for 20 seconds or until combined. Add butter; process until mixture resembles coarse crumbs.
  3. Transfer to a small bowl; stir in buttermilk. Drop by rounded tablespoonfuls onto hot fruit filling; sprinkle with reserved sugar mixture. Bake for 30-35 minutes or until topping is golden brown. Serve warm. Yield: 2 servings.
Originally published as Cranberry Pear Cobblers in Cooking for 2 Fall 2005, p21

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kbabe819 User ID: 3846515 59643
Reviewed Sep. 23, 2014

"Yum! I cut down on the amount of sugar and butter but still delicious!"

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