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COBBLER - Pear Cobbler with Cranberry Streusel
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Tyler's Ultimate by Tyler Florence
| Pear Cobbler with Cranberry Streusel INGREDIENTS | |
| Unsalted butter, at room temperature | |
| Granulated sugar | |
| 4 Bartlett pears | |
| 2 teaspoons | vanilla extract |
| 1/4 cup | brown sugar |
| 2 tablespoons | all-purpose flour |
| 1 teaspoon | cinnamon |
| 1/2 teaspoon | ground nutmeg |
| Streusel Topping: | |
| 1/2 cup (1 stick) | unsalted butter, softened |
| 1/2 cup | brown sugar |
| 1/2 cup | all-purpose flour |
| 1/2 teaspoon | kosher salt |
| 1 cup | fresh or frozen cranberries |
| 1/2 cup | heavy cream, beaten to soft peaks |
DIRECTIONS
1. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking dish. Dust the dish with granulated sugar, tapping out any excess.
2. Peel the peers and cut them in half through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl, sprinkle with the vanilla, and toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss so that the pears are really well coated with the flavorings. Set the pears in a single layer, cored side down, in the prepared baking dish.
3. Now make the topping. In the same bowl, combine the butter, brown sugar, flour, and salt and mash it all together with your fingers. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is nice and crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream.
Recipe reprinted by permission of Clarkson Potter 2006. All rights reserved.
Nutrition Information
Serves 4 - Facts Per Serving:
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