Go Back
Pear Cranberry Cobbler
Andrew Fowler

Pear and Cranberry Cobbler

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 6 firm Bartlett pears peeled and cut into 1-inch pieces
  • 2 cups fresh or frozen cranberries
  • 3/4 cup granulated sugar divided
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup whole milk

Method
 

  1. Coat a 6-quart slow cooker insert with nonstick spray.
  2. Toss pears, cranberries, 1/2 cup sugar, cornstarch, lemon juice, vanilla, and cinnamon in cooker.
  3. Whisk flour, baking powder, salt, and remaining 1/4 cup sugar. Cut in butter until pea-size pieces remain.
  4. Stir in milk just until shaggy dough forms. Drop 10 rough spoonfuls over fruit, leaving gaps.
  5. Stretch a clean cotton kitchen towel over cooker; cover with lid. Fold towel ends away from heat.
  6. Cook on high for 2 1/2 to 3 hours until fruit bubbles and a biscuit center reaches 200°F.
  7. Uncover; rest 15 minutes to thicken juices.