CRANBERRY PEACH COBBLER
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
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.
PEAR-CRANBERRY COBBLERS
Provided by Kerri Conan
Yield Makes 4 servings
Number Of Ingredients 12
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-PECAN COBBLER
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
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.
THANKSGIVING CRANBERRY PEACH COBBLER
Make and share this Thanksgiving Cranberry Peach Cobbler recipe from Food.com.
Provided by Lisa44KS
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, cinnamon, nutmeg in a bowl.
- Cut in butter with a pastry blender until crumbly.
- Stir in nuts and set aside.
- Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
- Bake for 45 to 50 minutes or until golden brown.
- Serve with ice cream.
Nutrition Facts : Calories 940.6, Fat 64.3, SaturatedFat 31.3, Cholesterol 123.4, Sodium 821.1, Carbohydrate 91.3, Fiber 3.1, Sugar 64.1, Protein 5.1
CRANBERRY COBBLER
I've not tried this recipe, but it looks like something my Grandma used to make. I am thinking of trying it on Thanksgiving. Adapted from mrfood.com
Provided by kittycatmom
Categories Dessert
Time 1h10m
Yield 1 9" pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
- In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
- Bake 55 minutes, or until entire crust is brown. Serve hot or cold.
CRANBERRY PEAR COBBLERS
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
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.
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