Pear Cobbler With Cranberry Streusel Recipes

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.

Steps:

• Melt butter in a glass baking dish or other heat-proof dish in a preheated 400 degree oven. Mix sugar, flour and milk. Pour this mixture into the hot dish and add fruit. Bake for 30 minutes.

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:

• Preheat the oven to 350 degrees F. Combine all ingredients except the piecrust in a saute pan. Saute for 15 minutes. Remove from heat and pour cobbler mixture into medium ramekins. For topping, put pre-made piecrust over cobbler and bake in the oven for 15 minutes.

Steps:

• Heat oven to 350.
• Butter 8x8 pan then dust with a small amount of sugar.
• Cut pears in half and toss them gently with the vanilla in a medium bowl.
• Add 1/4 cup brown sugar, 2 tablespoons flour, cinnamon and nutmeg and mix gently.
• Set in the prepared pan with the core side down.
• In a separate bowl add the butter, 1/2 cup brown sugar, 1/2 cup flour and salt.
• Using your fingers or a pastry cutter mix together to form crumbs.
• Add the cranberries and put this on the pears.
• Bake 34-40 minutes until bubbly and the fruit is soft.

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.