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Pear and Cranberry Cobbler
Melissa Hart

Pear and Cranberry Cobbler

Pears bring mellow sweetness while cranberries keep this cobbler bright enough to finish a heavy dinner. The biscuit topping steams more than it bakes, but a towel under the lid prevents it from going gummy. Use pears that are firm at the neck, not already soft.
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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 the pears, cranberries, 1/2 cup sugar, cornstarch, lemon juice, vanilla and cinnamon in the cooker.
  3. Whisk the flour, baking powder, salt and remaining 1/4 cup sugar, then cut in the butter until pea-size pieces remain.
  4. Stir in the milk just until a shaggy dough forms and drop 10 rough spoonfuls over the fruit with gaps between them.
  5. Stretch a clean cotton kitchen towel over the cooker, set the lid on top and fold the towel ends away from the heat.
  6. Cook on high until the fruit bubbles and the center of a biscuit reaches 200°F, 2 1/2 to 3 hours.
  7. Uncover and rest for 15 minutes so the juices thicken.