Best Spiced Pear Cranberry Cobbler Recipes

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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.

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.

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.

CRANBERRY-PEAR CRISP



Cranberry-Pear Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound cranberries (thawed if frozen)
1 cup dried cranberries
1 1/2 cups sugar
2 teaspoons vanilla extract
3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces
1/2 teaspoon ground cinnamon
Pinch of ground allspice
1 cup plus 2 tablespoons all-purpose flour
1 cup pecans, chopped
1/4 cup old-fashioned rolled oats
1/4 teaspoon salt
1 stick unsalted butter, melted

Steps:

  • Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
  • Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
  • Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

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.

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