Cranberry Pear Cobbler

Ceezie's Note:

This recipe is low sodium and came from Nubella

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 4 pears , peeled, cored and sliced
• 2 cups cranberries (picked over)
• 2 tablespoons dry tapioca
• ½ teaspoon salt (optional)
• ¼ teaspoon cinnamon
• 1⁄8; teaspoon nutmeg
• 1 ¼ cups sugar
• ¾ cup flour
• ¾ teaspoon baking powder
• 1 egg , lightly beaten
• 1⁄3; cup unsalted butter , melted

Directions:

1. Preheat oven to 350°F Combine pears, cranberries and tapioca in a deep 9 inche baking dish. Let sit 5 minutes.
2. Combine salt, cinnamon, nutmeg and sugar in a bowl and sprinkle evenly over pears and cranberries.
3. Combine flour and baking powder in a bowl. Cut egg into flour mixture. Sprinkle evenly over fruit mixture and drizzle with butter.
4. Bake 40-45 minutes or until topping is golden.

Reviews

[Annacia]

The final out come was delicious but there was no way I was going to get all 4 pears into the pan. I switched to a *deep* corning wear dish and the 2 pears I had sliced. The second issue was with the topping. 1 lg egg couldn't incorporate all of the flour and I ended up adding the butter into the flour to make a usable dough. With the 2 cups of cranberries and two pears I got 4 servings of a great tasting Christmas season dessert that was really enjoyed still warm (it cooled as we had dinner). I should also mention that I used 1/2 a cup of sugar and 3/4 cup of Splenda to help control the sugar a bit. We loved it.