Gingered Pear, Cranberry and Blueberry Cobbler

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Cook: 35 min
  • Yield: 6 servings
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Crisco® Original No-Stick Cooking Spray


1 cup Pillsbury BEST® All Purpose Flour

1/4 cup sugar

1 tsp. baking powder

3 tbsps. butter

2 large egg whites, lightly beaten

1/4 cup skim milk


4 cups sliced peeled fresh pears

2 cups fresh or frozen blueberries

1 cup fresh or frozen cranberries

1/2 cup sugar

2 tbsps. cornstarch

1 tsp. ground ginger

3 cups nonfat vanilla ice cream



  1. HEAT oven to 400 degrees F. Spray an 8-inch square (2-quart) baking dish with no-stick cooking spray. Lightly spoon flour into measuring cup; level off. Combine flour, 1/4 cup sugar and baking powder in medium bowl; mix well. CUT in butter with pastry blender or fork until mixture is crumbly. Add egg whites and milk; stir until well blended. Set aside. COMBINE all fruit mixture ingredients in large bowl; mix well. Spoon into prepared baking dish. Spoon topping evenly over fruit mixture. BAKE 45 to 50 minutes or until topping is golden brown. Serve warm with ice cream.
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