I live with a couple of Boy Scouts, and like most Scouts, they love to make cobbler in a cast iron Dutch oven. This classic camping dessert is made with canned pie filling, a box of yellow cake mix, a can of lemon-lime soda, and pats of butter. It is a popular dessert at campouts, and sometimes Dan and Jack will make it here at home as well. I hate to admit that I am not a real big fan. For me, Scout cobbler is just too syrupy sweet.
However, the recipe below is my idea of a fantastic cobbler. It makes a terrific fall/winter dessert with a great blend of flavors that really go well with this time of year. I’d like to try mixing some apples into the filling; I think that would be really nice, too. This dessert is simple enough to make for a family dinner or special enough to serve company.
- 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
- ½ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 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
- In a large bowl, mix pears, cranberry sauce, cranberries, brown sugar and the 1 teaspoon pumpkin pie spice.
- Transfer to a 2 quart shallow baking dish.
- Bake covered in a 375 degree oven for 30 minutes.
- While the filling is baking, mix the flour, cornmeal, 3 tablespoons sugar, baking powder and ½ teaspoon pumpkin pie spice in a medium bowl.
- Cut in the butter with a pastry blender or fork until the pieces are pea sized.
- In a small bowl, combine the egg, pumpkin and half-n-half. Add to the flour mixture all at once, stirring until just combined.
- Remove baking dish from the oven and uncover. Spoon biscuit topping into eight mounds on top of the hot pear mixture.
- 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.
- Serve with whipped cream.
- 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.
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