• Preparation Time 20 minutes
  • Baking Time 50 minutes
  • Makes 10 servings
  • Freezing Not Recommended
  • Pear and Cranberry Cobbler
    Pear and Cranberry Cobbler

Ready.
Set.
Make.

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Lets Make

Ingredients

  • Fruit
  • ½ cup packed brown sugar
  • ¼ cup Robin Hood® Original All Purpose Flour
  • 4 lb ripe pears, peeled, cored and cut into 1” (2.5 cm) cubes (about 6 cups/1.5 L)
  • 1 cup fresh or frozen cranberries
  • 1 cup dried cranberries
  • Topping
  • 2 ½ cups Robin Hood® Original All Purpose Flour
  • ½ cup packed brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup All Vegetable Shortening
  • 1 ½ cups buttermilk
  • 1 egg

Serving Size: 10 servings

Next

Directions

Serving Size: 10 servings

  • Preheat oven to 375°F (190°C).
  • Mix sugar, flour and salt in a large bowl. Add pears and cranberries to sugar mixture. Toss well to coat fruit. Place in a 9” x 13” (3 L) baking dish.
  • Topping: Combine flour, brown sugar, baking powder, baking soda and salt in a separate large bowl. Cut in shortening with a pastry blender or 2 knives until you have coarse crumbs with some pea size pieces.
  • Whisk buttermilk and egg in a small bowl. Stir into flour mixture until a soft dough is formed. Spoon batter on top of fruit.
  • Bake in preheated oven 45 to 50 minutes until topping is golden brown and fruit mixture is bubbling. Serve warm or room temperature.
Finish

Finished!

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