Brown Butter Pear & Cranberry Cobbler

Name: Brown Butter Pear & Cranberry Cobbler
Prep time: 20 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 6 tbsp. plus 3 tbsp. butter, cut up; 2 lb. ripe Bartlett or Anjou pears, peeled, cored and chopped; 1 1/2 c. fresh or frozen (thawed) cranberries; 3/4 c. plus 1/4 c. sugar; 1/2 tsp. ground cinnamon; 1 c. all-purpose flour; 1 1/2 tsp. baking powder; 1/8 tsp. salt; 1/2 c. heavy cream; 1/4 c. cornstarch

By The Good Housekeeping Test KitchenPublished: Nov 2, 2016

brown butter pear and cranberry cobbler in a green baking dish

Mike Garten

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 10 mins

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Bake up some fabulous fall fruits, other than apples.

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Ingredients

6 Tbsp.
plus 3 tbsp. butter, cut up
2 lb.
ripe Bartlett or Anjou pears, peeled, cored and chopped
1 1/2 cups
fresh or frozen (thawed) cranberries
3/4 cup
plus 1/4 c. sugar
1/2 tsp.
ground cinnamon
1 cup
all-purpose flour
1 1/2 tsp.
baking powder
1/8 tsp.
salt
1/2 cup
heavy cream
1/4 cup
cornstarch

Directions

1. Step 1Preheat oven to 375 degrees F. In 12" skillet, melt 6 tablespoons butter on medium. Cook 5 to 7 minutes or until golden brown and fragrant, swirling frequently. Stir in pears, cranberries, 3/4 cup sugar, cinnamon. Cook 5 minutes or until pears begin to soften, stirring frequently. Cool.
2. Step 2Meanwhile, in food processor bowl, combine flour, baking powder, salt, and remaining 1/4 cup sugar. Pulse in remaining 3 tablespoons butter until fine crumbs form; transfer to medium bowl. Stir in heavy cream until dough just comes together, kneading once or twice.
3. Step 3In large bowl, toss pear mixture with cornstarch; transfer to 9" pie plate or 2-quart baking dish. With hands, scoop dough onto pie in small mounds. Bake, on foil-lined baking sheet, 40 to 50 minutes or until top is golden brown and pears are tender. Serve warm or at room temperature.

Nutritional Information (per serving): Calories 405; Protein 3g; Carbohydrate 60g; Total Fat 19g; Saturated Fat 12g; Dietary Fiber 4g; Sodium 140mg.

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