The Betty Crocker Project : Pear & Cranberry Cobbler

Before

So you may have noticed we have been having some technical difficulties over here. Crazy margins and spell check OKing words that well aren't words - that combined with the holidays and various social engagements have lead to our Christmas Pear and Cranberry Cobbler not getting posted till today. I thought about it though and really there is nothing that Christmasy about this cobbler really. It's just our adaption of Betty's Peach Cobbler. I mean you could make this tonight and enjoy it with a big mug of tea and be quite happy with it. I actually wish I had some right now.

You may have heard the news about The East Coast and our blizzard yesterday... we are literally snowed in. Our kitchen is pretty bare too since I purged a lot before we left for Boston. I wish we had even some basic groceries - like a vegetable or I could find a restaurant that would deliver. I wish I could be the kind of person who is perfectly content living off stale bread and jelly. Dan hiked through the snow this morning to get us some juice, coffee, tortilla chips and salsa from a 7-11 that was open. SIGH.

I miss you Pear & Cranberry Cobbler. Hope we get to see you again real soon!

After

The  Pear & Cranberry Cobbler

• 1/2 Cup Sugar
• 1 Tablespoon Cornstarch 
• 1/2 Teaspoon Pumpkin Pie Spice
• 4 Large Bosc Pears (cored and cubed)
• 1/2 Cup Dried Cranberries 
• Juice from 1/2 of a Large Lemon 
• 3 Tablespoons Vegan Shortening 
• 1 Cup Flour 
• 1 Tablespoon Sugar 
• 1 1/2 Teaspoon Baking Powder 
• 1/2 Teaspoon Salt 
• 1/2 Cup Vanilla Soy Milk 

Heat oven to 400º 

Mix 1/2 cup Sugar, Cornstarch and Pumpkin Pie Spices in 2-quart saucepan. Stir in Pears and Cranberries and Lemon Juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep Pear Mixture hot in oven

Mix Shortening, Flour, 1 tablespoon Sugar, Baking Powder and Salt in medium bowl, using pastry blender until mixture becomes crumbs. Stir in Soy Milk. Drop dough by 6 spoonfuls onto hot Pear Mixture. 

Bake 25 to 30 minutes. Remove when your top is a golden brown.