Cranberry Apricot Pear Cobbler Recipes

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CRANBERRY APRICOT PEAR COBBLER



Cranberry Apricot Pear Cobbler image

Make and share this Cranberry Apricot Pear Cobbler recipe from Food.com.

Provided by Sydney Mike

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

4 cups pears, peeled, cored, sliced
2 cups cranberries
1 (16 ounce) can apricot halves, undrained
3/4 cup granulated sugar
3/4 teaspoon ground cinnamon
2 oranges, zest of
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 tablespoon unsalted butter, melted
2 eggs

Steps:

  • Preheat oven to 350 degrees F, & grease a 2 1/2 qt baking dish.
  • In large saucepan, combine pears, cranberries, apricots, 3/4 cup sugar, cinnamon & zest, & cook over medium heat 10-15 minutes, until hot.
  • In medium bowl, combine flour, 1/2 cup sugar, baking powder & salt, blending well.
  • To the flour mixture add milk, melted butter & eggs, mixing until batter is smooth.
  • Pour hot fruit into prepared baking dish & top with batter.
  • Bake 30-40 minutes, until golden brown.
  • Serve warm.

Nutrition Facts : Calories 258.7, Fat 2.6, SaturatedFat 1.2, Cholesterol 46.2, Sodium 114.8, Carbohydrate 57.5, Fiber 4.2, Sugar 39.1, Protein 3.7

PEAR COBBLER WITH CRANBERRY STREUSEL



Pear Cobbler with Cranberry Streusel image

Provided by Tyler Florence

Categories     dessert

Yield 4 servings

Number Of Ingredients 13

4 Bartlett pears
2 tablespoons vanilla extract
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
2 cups cranberries
1/2 cup whipping cream, beaten to soft peaks
Unsalted butter, at room temperature, granulated and sugar, for the baking dish

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up.
  • In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream.

MAPLE CRANBERRY PEAR COBBLER



Maple Cranberry Pear Cobbler image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 16

3 pears, such as Bartlett or Bosc, peeled, halved, cored, and cut into slices
3 cups (12-ounce bag) cranberries, picked over and rinsed
1 cup maple syrup
2 tablespoons orange juice
1 tablespoon grated orange peel
1/2 teaspoon cinnamon
Freshly grated nutmeg to taste
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 stick (1/2 cup) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1 cup heavy cream
Egg wash made by beating 1 large egg with 1 teaspoon water

Steps:

  • Preheat the oven to 425 degrees F. In a saucepan combine the pears, cranberries, maple syrup, orange juice, orange peel, cinnamon and nutmeg, bring to a boil and simmer, stirring occasionally, for 3 minutes, or until cranberries have popped. Stir in cornstarch mixture and simmer for 1 minute, or until thickened. Let cool. Transfer mixture to a buttered baking dish.
  • Make the dough: Into a bowl sift together the flour, sugar, baking powder and salt. Add the butter and the shortening and blend the mixture until it resembles coarse meal. Stir in the cream and form the dough into a ball.
  • On a floured surface roll the dough into a round large enough to fit the dish, arrange it over the filling and crimp the edge decoratively. Brush the dough with the egg wash, cut steam vents in the center, and bake for 35 to 40 minutes, or until golden brown.

PEAR AND CRANBERRY COBBLER WITH CITRUS-INFUSED CUSTARD SAUCE



Pear and Cranberry Cobbler with Citrus-Infused Custard Sauce image

Provided by Shelley Wiseman

Categories     Milk/Cream     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Pear     Fall     Winter     Christmas Eve     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 18

Filling:
2 pounds firm Bartlett pears, peeled and cut into 1/2-inch wedges
1 2/3 cups fresh cranberries (6 ounces)
1 cup sugar
2 (1- by 3-inch) strips orange zest, finely chopped
1/4 cup brandy
1/4 teaspoon ground allspice
2 tablespoons unsalted butter, cut into bits
Biscuit topping:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
rounded 1/4 teaspoon salt
1 cup heavy cream, divided
1 teaspoon sugar
Accompaniment:
Citrus-Infused Custard Sauce
Special Equipment
2- to 2 1/2-quart shallow baking dish (1 1/2 - to 2-inches deep); 2-inch round cookie cutter

Steps:

  • Make filling:
  • Preheat oven to 425°F with rack in lower third. Butter baking dish.
  • Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.
  • Cover dish tightly with foil and bake 20 minutes.
  • Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.
  • While filling is cooking, make biscuits:
  • Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don't worry.)
  • Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
  • Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).
  • Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.
  • Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with Citrus-Infused Custard Sauce.

CRANBERRY-PECAN COBBLER



Cranberry-Pecan Cobbler image

This recipe came to The Times in a 1999 article by Florence Fabricant in which she argued for replacing the ubiquitous Thanksgiving pie with a cobbler. Why? The pastry stays crisp, there's a greater fruit-to-crust ratio and perhaps most importantly, it's easier. Here, two Thanksgiving favorites - cranberries and pecans - are piled into a baking dish, topped with cornmeal biscuits then baked until golden. (This can be made early in the day and reheated to serve warm. Or it can be frozen, then defrosted and warmed, but is best if not refrigerated overnight.)

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespooons melted unsalted butter
4 1/2 cups cranberries
1/2 cup coarsely chopped pecans
1 1/3 cups light brown sugar
1 1/2 tablespoons flour, plus flour for work surface
1/3 cup fresh orange juice
1/2 teaspoon ground cinnamon
Cornmeal biscuit dough (see recipe)
2 tablespoons granulated sugar
Whipped cream or vanilla ice cream for serving

Steps:

  • Preheat oven to 350 degrees. Use one tablespoon butter to brush a nine-inch square or 10-inch round baking pan one and a half to two inches deep.
  • Combine berries, pecans, sugar, one and a half tablespoons flour, orange juice, cinnamon and remaining butter in a bowl. Transfer mixture to baking dish.
  • On floured work surface pat dough into an eight-inch square about a half-inch thick. Use cutter or knife to cut small rounds, squares or one-inch wide strips of dough and arrange in pattern over cranberry filling. Dust with sugar.
  • Bake about 45 minutes, until topping has browned and filling is bubbly. Allow to cool until just warm before serving, or cool completely and reheat in oven to serve. Serve with whipped cream or ice cream.

PEAR-CRANBERRY COBBLERS



Pear-Cranberry Cobblers image

Provided by Kerri Conan

Yield Makes 4 servings

Number Of Ingredients 12

Vegetable oil cooking spray
1/3 cup steel-cut oats
2 large pears (about 1 pound), peeled, cored and cut into chunks
1 cup fresh or frozen cranberries
1/4 cup whole-wheat flour
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/4 cup packed brown sugar
2 tablespoons lowfat vanilla yogurt

Steps:

  • Heat oven to 375°. Place four 8-ounce ramekins on a rimmed baking sheet and coat each with cooking spray. Place oats in a bowl and stir in 3 tablespoons boiling water; cover and steep about 10 minutes. Divide pears and cranberries among ramekins. Mix next 5 ingredients in a bowl. Stir egg and sugar into oats; add flour mixture and yogurt. Stir but don't overmix. Spoon batter over fruit and spray tops with cooking spray. Bake until topping browns and puffs, about 45 minutes. Serve warm.

CRANBERRY PEAR COBBLER



Cranberry Pear Cobbler image

Make and share this Cranberry Pear Cobbler recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

4 pears, peeled, cored and sliced
2 cups cranberries (picked over)
2 tablespoons dry tapioca
1/2 teaspoon salt (optional)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup flour
3/4 teaspoon baking powder
1 egg, lightly beaten
1/3 cup unsalted butter, melted

Steps:

  • Preheat oven to 350°F Combine pears, cranberries and tapioca in a deep 9 inche baking dish. Let sit 5 minutes.
  • Combine salt, cinnamon, nutmeg and sugar in a bowl and sprinkle evenly over pears and cranberries.
  • Combine flour and baking powder in a bowl. Cut egg into flour mixture. Sprinkle evenly over fruit mixture and drizzle with butter.
  • Bake 40-45 minutes or until topping is golden.

CRANBERRY PEAR COBBLERS



Cranberry Pear Cobblers image

These individual cranberry-and-pear treats feature a hint of ginger and cinnamon. Served warm, topped with ice cream, their homestyle flavor is sure to satisfy any sweet tooth's craving. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 servings.

Number Of Ingredients 15

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

Steps:

  • In a bowl, combine the first 6 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.

Nutrition Facts : Calories 584 calories, Fat 21g fat (13g saturated fat), Cholesterol 55mg cholesterol, Sodium 541mg sodium, Carbohydrate 98g carbohydrate (63g sugars, Fiber 5g fiber), Protein 5g protein.

PEAR AND CRANBERRY UPSIDE-DOWN CAKE



Pear and Cranberry Upside-Down Cake image

Pear and cranberry upside-down cake. Serve with vanilla ice cream.

Provided by Shanda

Time 1h50m

Yield 18

Number Of Ingredients 16

cooking spray
½ cup unsalted butter
4 cups white sugar, divided
5 medium pears - peeled, cored and sliced
½ (12 ounce) package fresh cranberries
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup vanilla soy milk
⅔ cup canola oil
4 large eggs
1 tablespoon vanilla
1 cup chopped walnuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
  • Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
  • Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
  • Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
  • Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
  • Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 70.7 g, Cholesterol 54.9 mg, Fat 19.3 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 258.6 mg, Sugar 50.3 g

APPLE, PEAR AND CRANBERRY COBBLER



Apple, Pear and Cranberry Cobbler image

This All-American cobbler is easy to make and will please everyone at the table!

Provided by Allrecipes Member

Time 1h

Yield 6

Number Of Ingredients 12

1 (20 ounce) can apple pie filling
1 (16 ounce) can sliced pears, drained
⅓ cup dried cranberries
⅔ cup orange juice
2 teaspoons cornstarch
½ teaspoon ground nutmeg
1 ½ cups reduced-fat buttermilk baking mix
⅔ cup 2% milk
2 tablespoons white sugar
2 tablespoons melted butter or margarine
2 teaspoons sugar mixed with
¼ teaspoon nutmeg, for topping

Steps:

  • Heat oven to 400 degrees F.
  • In 8-inch square baking dish, combine pie filling, pears and cranberries. In measuring cup, mix orange juice with cornstarch and nutmeg; pour into baking dish. Gently mix to blend thoroughly.
  • In bowl, mix baking mix, milk, sugar and butter just to blend; spoon onto fruit in 6 equal portions, spacing slightly apart. Sprinkle with sugar and nutmeg mixture.
  • Bake in center of oven 45 minutes or until fruit is bubbly and biscuit topping is cooked through. Part of the way through the baking, lay a sheet of aluminum foil on top to prevent over-browning, if needed. Serve warm or at room temperature. Accompany with vanilla ice cream or frozen yogurt, if desired.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 73.2 g, Cholesterol 12.3 mg, Fat 5.1 g, Fiber 3.3 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 475.5 mg, Sugar 24.3 g

CRANBERRY PEACH COBBLER



Cranberry Peach Cobbler image

This cobbler is a little nontraditional but it will soon be at the front of your recipe list. Serve it warm with French vanilla ice cream. -Grace Sandvigen, Rochester, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 7

1/2 cup butter, melted
2 cans (29 ounces each) sliced peaches
1 package (15.6 ounces) cranberry-orange quick bread mix
1 large egg, room temperature
2 tablespoons grated orange zest, divided
1/3 cup dried cranberries
1/3 cup sugar

Steps:

  • Preheat oven to 375°. Pour butter into a 13x9-in. baking dish. Drain peaches, reserving 1 cup juice. Pat peaches dry and set aside. In a large bowl, combine quick bread mix, egg, 1 tablespoon orange zest and reserved peach juice. , Drop batter by tablespoonfuls over butter, spreading slightly. Arrange peaches over top; sprinkle with cranberries. Combine sugar and remaining orange zest; sprinkle over peaches. Bake until golden brown, 45-50 minutes. Serve warm.

Nutrition Facts : Calories 271 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 193mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.

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