Winter Fruit Cobbler

Ashley Lehmann

2 16-oz. cans sliced pears, drained
1 12-oz. bag cranberries (3 cups)
2 tbs. quick-cooking tapioca
1 tbs. grated orange peel
3/4 cup sugar
3/4 cup water
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 tbs. sugar
2 tbs. margarine or butter (1/4 stick)
1/2 cup pecans, chopped
2/3 cup plain nonfat yogurt
heavy or whipping cream (optional)

About 1 hour before serving or early in the day:
Preheat oven to 425˚F. In deep 2 1/2 quart baking dish, mix pears,
cranberries, tapioca, orange peel, 3/4 cup sugar and 3/4 cup water.
Cover and bake 20 min. stirring occasionally.

After cranberry mixture has baked 15 minutes, prepare cobbler
topping: in medium bowl, with fork, mix flour, baking powder, salt,
baking soda, and 2 tablespoons sugar. Cut in margarine or butter
until mixture resembles coarse crumbs. Reserve 2 tbs. chopped
pecans; stir in yogurt and remaining pecans into flour mixture until
just moistened.

Remove cranberry mixture from oven and uncover. Spoon cobbler
topping onto cranberry mixture into 8 mounds. Sprinkle topping with
reserved pecans. Bake 15 min. or until topping is golden and
cranberry mixture is bubbly and slightly thickened. Served warm or
cold, with or without whipped cream. Makes 8 servings. Print Recipe