Pear Cobbler with Cranberry Streusel

Hey Friends. 

I made this many months ago, and I received great reviews on it and realized that I had not yet shared it with you fine people.  So, here it is!  Yes, it is a bit "fall-y" and given we are rolling straight into spring, you may not have the desire to make this again until next fall.  However, I wanted to at least get this up on the blog so you have it for the next cold season! This recipe is from one of the many magazine pages that I have stolen over the years and is courtesy of Tyler Florence when he was doing some recipes for Ocean Spray.

Ingredients for Pear Cobbler:

• 4 Bartlett Pears
• 2 teaspoons of vanilla extract
• 1/4 cup brown sugar
• 2 tablespoons of all purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg

Ingredients for Cranberry Streusel:

• 1 stick (1/2 cup) unsalted butter, at room temperature
• 1/2 brown sugar
• 1/2 all purpose flour
• 1/2 teaspoon kosher salt
• 1 cup fresh or frozen cranberries

Serve with whipped cream or vanilla ice cream.  serves 4-5, 45 minutes to prepare and cook.

 Directions:

• Preheat oven to 350.
• Butter and sugar and 8x8 baking dish
• Peel the pears and cut them in half through the stem end.  Use a melon baller scooper (or a teaspoon) to scoop out the cores
• Put the pear halves in a large bowl, sprinkle the vanilla over, and toss to combine

•  Now, sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat:

•  Line the pears in the prepared baking dish, round sides up.

•  In a bowl, mash together the butter, brown sugar, flour, and salt (with your hands or a pastry cutter) for the streusel topping

• It should look like this:

•  Toss in the cranberries

 

• Crumble the cranberry streusel mixture over the pears

•  Bake until the topping is crunchy and browned, 35-40 minutes

•  Enjoy with whipped cream or ice cream (or both!)

 YUM!