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| Spiced cobbler |
Ingredients:
Cobbler Ingredients
6 medium pears, peeled, cored and coarsely chopped
2 c cranberry sauce
1 c fresh cranberries
1/2 c packed brown sugar
1 t pumpkin pie spice
Biscuit Ingredients:
6 medium pears, peeled, cored and coarsely chopped
2 c cranberry sauce
1 c fresh cranberries
1/2 c packed brown sugar
1 t pumpkin pie spice
Biscuit Ingredients:
3/4 c whole wheat flour
1/4 c cornmeal
3 T sugar
1-1/2 t baking powder
1/2 t pumpkin pie spice
1/4 c cold butter
1 egg, lightly beaten
1/2 c pumpkin puree
2 T half-and-half
2 t turbinado sugar
Preparation:
step 1
Preheat the oven to 375F. In a large bowl combine the chopped pears, cranberries, cranberry sauce, brown sugar and 1 teaspoon of pumpkin pie spice. Mix ingredients thoroughly and transfer to a large casserole dish. Bake covered for 30 minutes.
step 2
In the meantime, sift together the flour, cornmeal, sugar, baking powder and 1/2 teaspoon of pumpkin pie spice. Next using a pastry blender cut in the butter to form large pea-size crumbs. In a smaller bowl, combine the egg pumpkin and half-and-half. Add the pumpkin mix to the flour and stir until just combined.
step 3
Remove the fruit from the oven and spoon the biscuit topping over the top. Sprinkle with the turbinado and bake for another 30-40 minutes (or until a toothpick inserted in the center comes out clean), uncovered. Serve warm with whipped cream.
step 1
Preheat the oven to 375F. In a large bowl combine the chopped pears, cranberries, cranberry sauce, brown sugar and 1 teaspoon of pumpkin pie spice. Mix ingredients thoroughly and transfer to a large casserole dish. Bake covered for 30 minutes.
step 2
In the meantime, sift together the flour, cornmeal, sugar, baking powder and 1/2 teaspoon of pumpkin pie spice. Next using a pastry blender cut in the butter to form large pea-size crumbs. In a smaller bowl, combine the egg pumpkin and half-and-half. Add the pumpkin mix to the flour and stir until just combined.
step 3
Remove the fruit from the oven and spoon the biscuit topping over the top. Sprinkle with the turbinado and bake for another 30-40 minutes (or until a toothpick inserted in the center comes out clean), uncovered. Serve warm with whipped cream.
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