Pear Cranberry Apricot Cobbler Recipes

PEAR-CRANBERRY COBBLERS

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

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.

SPICED PEAR CRANBERRY COBBLER

Steps:

• For pastry: In medium bowl, combine flour & salt; add chilled butter & shortening. with pastry blender, combine until mixture resembles cornmeal. Sprinkle with ice water. Toss lightly with a fork until dough holds together when pinched. Flatten dough to a round; wrap in plastic wrap & refrigerate at least 30 minutes.
• Meanwhile, prepare filling: In large bowl, combine pear slices & cranberries. Sprinkle with 1 1/4c sugar, whole wheat flour, allspice & cardamom; mix thoroughly. Spread fruit mixture into a 13x9x2" pan; dot w/1TB butter. Heat oven to 375°F.
• On lightly floured surface, roll pastry to about 1/8" thick, making it 1" larger than the rim of the pan. Place pastry over fruit. Crimp border around rim. Cut 3 2" slits in pastry. Dust w/1tsp sugar. Bake 45 minutes until browned & fruit is bubbling. Cool 15-20 minutes. Serve warm with vanilla ice cream.

PEAR AND CRANBERRY COBBLER WITH CITRUS-INFUSED CUSTARD SAUCE

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.