Pear Cranberry Cobbler

Prep Time
Cook Time
Ready In

"A tasty Fall dessert. This one uses bread slices for topping instead of biscuits. I have easily halved this recipe and used a 1-qt. square casserole dish instead of the 8-inch baking dish. Cooking time is the same."

Original recipe yields 6 servings


  • Serving Size: 1 (237.7 g)
  • Calories 245.1
  • Total Fat - 2.8 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 69.7 mg
  • Sodium - 159.6 mg
  • Total Carbohydrate - 52 g
  • Dietary Fiber - 6.1 g
  • Sugars - 30.1 g
  • Protein - 5.3 g
  • Calcium - 61 mg
  • Iron - 1.3 mg
  • Vitamin C - 9.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400-degrees. Coat an 8-inch square baking dish with nonfat cooking spray.

Step 2

In a large bowl, stir together sugar and cornstarch.

Step 3

Add pears, cranberries and ginger; stir until well combined. Spoon into prepared baking dish.

Step 4

Place in oven to bake 20 minutes, stirring midway, or until fruit is tender and the juices have started to thicken. Remove from oven.

Step 5

In a large shallow dish, stir together milk, eggs, and vanilla.

Step 6

Cut each bread slice in half diagonally, and soak bread in egg mixture, carefully turning slices for even soaking.

Step 7

Arrange bread slices in rows on top of the fruit.

Step 8

Combine nutmeg and 3 tbls. sugar; sprinkle evenly over bread.

Step 9

Bake for 20 minutes more, or until the bread is golden and fruit is bubbling.

Step 10

Serve warm.

Tips & Variations

No special items needed.