Pear and Cranberry Cobbler | Recipes

Pear and Cranberry Cobbler

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Makes:10 servings
Freezing:not recommended

Filled with the deliciousness of fruit and made with our Omega-3 and Fibre flour blend, you won’t want to wait to sink into this cobbler.



½ cup 125 mL packed brown sugar
¼ cup 50 mL Robin Hood® Nutri Flour Blend™ Omega-3 & Fibre
4 lb 2 kg ripe pears, peeled, cored and cut into 1” (2.5 cm) cubes (about 6 cups/1.5 L)
1 cup 250 mL fresh or frozen cranberries
1 cup 250 mL dried cranberries


2 ½ cups 375 mL Robin Hood Nutri Flour Blend  Omega-3 & Fibre
½ cup 125 mL packed brown sugar
2 tsp 10 mL baking powder
1 tsp 5 mL baking soda
¼ tsp 1 mL salt
½ cup 125 mL Crisco® All Vegetable Shortening
1 ½ cups 375 mL buttermilk
1 egg


  1. Preheat oven to 375°F (190°C).
  2. Mix sugar, flour and salt in a large bowl. Add pears and cranberries to sugar mixture. Toss well to coat fruit. Place in a 9” x 13” (3 L) baking dish.
  3. Topping: Combine flour, brown sugar, baking powder, baking soda and salt in a separate large bowl. Cut in shortening with a pastry blender or 2 knives until you have coarse crumbs with some pea size pieces.
  4. Whisk buttermilk and egg in a small bowl. Stir into flour mixture until a soft dough is formed. Spoon batter on top of fruit.
  5. Bake in preheated oven 45 to 50 minutes until topping is golden brown and fruit mixture is bubbling. Serve warm or room temperature.

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