Spiced Cobbler

Name: Spiced Cobbler
Ingredients: FOR THE COBBLER:; 6 whole Pears, Peeled, Cored, And Chopped; 1 cup Fresh Cranberries; 2 cups Cranberry Sauce; 1/2 cups Packed Brown Sugar; 1 teaspoon Pumpkin Pie Spice; FOR THE BISCUIT TOPPING:; 3/4 cups Whole Wheat Flour; 1/4 cups Cornmeal; 3 Tablespoons Sugar; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Pumpkin Pie Spice; 1/4 cups Cold Butter; 1 whole Egg, Lightly Beaten; 1/2 cups Pumpkin Puree; 2 Tablespoons Half-and-half; 2 teaspoons Turbinado Sugar, For Sprinkling

17 ingredients

4 steps

Ingredients

FOR THE COBBLER:
6 whole Pears, Peeled, Cored, And Chopped
1 cup Fresh Cranberries
2 cups Cranberry Sauce
1/2 cups Packed Brown Sugar
1 teaspoon Pumpkin Pie Spice
FOR THE BISCUIT TOPPING:
3/4 cups Whole Wheat Flour
1/4 cups Cornmeal
3 Tablespoons Sugar
1-1/2 teaspoon Baking Powder
1/2 teaspoons Pumpkin Pie Spice
1/4 cups Cold Butter
1 whole Egg, Lightly Beaten
1/2 cups Pumpkin Puree
2 Tablespoons Half-and-half
2 teaspoons Turbinado Sugar, For Sprinkling

Directions

1

Preheat the oven to 375°F. In a large bowl, combine the chopped pears, cranberries, cranberry sauce, brown sugar and pumpkin pie spice. Mix ingredients thoroughly and transfer to a large casserole dish. Bake covered for 30 minutes.
2

In the meantime, prepare the biscuit topping. Sift together the flour, cornmeal, sugar, baking powder and 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.
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.
4

Adapted from Midwest Living magazine.