Cranberry Pear Cobblers Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch baking dish with cooking spray.
• Spread cranberries in the prepared baking dish and sprinkle with 1/4 cup sugar.
• Stir together remaining 1 cup sugar, flour, and melted butter in a bowl. Whisk eggs together in a separate bowl and stir into sugar-flour mixture until smooth. Pour over cranberries in the baking dish.
• Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour.

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.

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.

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.

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.