Photo: Pear Cobbler with Cranberry Streusel Recipe
Ingredients
- 4 Bartlett pears
- 2 tablespoons vanilla extract
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Streusel Topping:
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 2 cups cranberries
- 1/2 cup whipping cream, beaten to soft peaks
- Unsalted butter, at room temperature, granulated and sugar, for the baking dish
Directions
Preheat the oven to 350 degrees F.
Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up.
In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream
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By gunkspark2_12194779
Hopewell Jct., ...
on January 15, 2012
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This is terrible and doesn't come close to "crunchy and browned" because it has way too much butter for 1/2 cup flour!!! I just made a recipe that had a crumb base and used 1 c. flour and 1 c. oatmeal to 1 stick of butter and came out great. Wouldn't make again!!
By zqueen_1942389
tulsa, OK
on December 25, 2011
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It would be 5 stars if the amount of butter was decreased or the flour/sugar combo increased. As it is, the streusel part doesn't crumble at all. However, when I make the streusel topping, I add softened butter Tbsp by Tbsp till the consistency is crumbly and go from there. I've also added pecans or walnuts with fabulous results.
By talia123
on April 28, 2011
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This is a Christmas staple, follow the recipe as it.
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