Prep 10 mins
Cook 1 hr
Here's one of my cobbler recipes from over 30 years ago! I usually use Bartlett pears.
Make and share this Cranberry Apricot Pear Cobbler recipe from Food.com.
- 946.36 ml pears, peeled, cored, sliced
- 473.18 ml cranberries
- 453.59 g can apricot halves, undrained
- 177.44 ml granulated sugar
- 3.69 ml ground cinnamon
- 2 oranges, zest of
- 295.73 ml all-purpose flour
- 118.29 ml granulated sugar
- 4.92 ml baking powder
- 1.23 ml salt
- 59.14 ml milk
- 14.79 ml unsalted butter, melted
- 2 eggs
- Preheat oven to 350 degrees F, & grease a 2 1/2 qt baking dish.
- In large saucepan, combine pears, cranberries, apricots, 3/4 cup sugar, cinnamon & zest, & cook over medium heat 10-15 minutes, until hot.
- In medium bowl, combine flour, 1/2 cup sugar, baking powder & salt, blending well.
- To the flour mixture add milk, melted butter & eggs, mixing until batter is smooth.
- Pour hot fruit into prepared baking dish & top with batter.
- Bake 30-40 minutes, until golden brown.
- Serve warm.
This recipe just speaks volumes about Autumn. I halved the recipe very successfully. I used peach and plum for my cobbler and served it with cream hot - so wonderful !!!!!!!!!
Amazing! I love the fact that on Zaar I can reduce recipes to make the desired number of servings for a smaller family. I cut the recipe in half, used fresh pears, frozen cranberries and not having a can of apricot halves, I peeled and sliced a large juicy nectarine. As the recipe called for orange zest, I also added the juice of 1 orange. The fruit produced plenty of juices for the cobbler. A combination of Splenda and white sugar was used with the fruit. The topping did require a touch more milk. This was served warm with a scoop of no sugar added vanilla ice cream. This will be repeated in my house many times over. Thanks for a great recipe.
I made this with frozen cranberries and increased the sugar to 1 cup and the cinnamon to 1 teaspoon, this is easy and truly wonderful, thank you Syd!