Spiced Pear and Cranberry Cobbler
For the filling:
  • 6 medium Bosc or Anjou pears, peeled, cored and chopped
  • 1 (14 ounce) can whole cranberry sauce
  • 1 cup fresh cranberries or ⅓ cup dried Craisins (I used Craisins)
  • ½ cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
For the biscuit topping
  • ¾ cup flour
  • ¼ cup cornmeal
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoons pumpkin pie spice
  • ¼ cup cold unsalted butter, cut up
  • 1 egg, lightly beaten
  • ½ cup pure canned pumpkin
  • 2 tablespoons, half-n-half or milk
  • Whipped cream for serving
For the filling:
  1. In a large bowl, mix pears, cranberry sauce, cranberries, brown sugar and the 1 teaspoon pumpkin pie spice.
  2. Transfer to a 2 quart shallow baking dish.
  3. Bake covered in a 375 degree oven for 30 minutes.
For the biscuit topping:
  1. While the filling is baking, mix the flour, cornmeal, 3 tablespoons sugar, baking powder and ½ teaspoon pumpkin pie spice in a medium bowl.
  2. Cut in the butter with a pastry blender or fork until the pieces are pea sized.
  3. In a small bowl, combine the egg, pumpkin and half-n-half. Add to the flour mixture all at once, stirring until just combined.
  4. Remove baking dish from the oven and uncover. Spoon biscuit topping into eight mounds on top of the hot pear mixture.
  5. Bake uncovered for about 30 more minutes until a toothpick inserted in the biscuit topping comes out clean. Cool on wire rack for 30 minutes.
  6. Serve with whipped cream.
  7. Cook's Note: You'll have to open a can of Pure Pumpkin for this recipe. If you need an idea for what to do with the leftover pumpkin, check out our Pumpkin Spice Latte or stir a little into your morning oatmeal.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/spiced-pear-and-cranberry-cobbler-2/