Why I Love This Recipe
Total calories per serving: 288
Fat: 8 grams
Carbohydrates: 54 grams
Protein: 4 grams
Sodium: 211 milligrams
Fiber: 5 grams
Ingredients You'll Need
For a Cranberry-Pear Cobbler, substitute 3 cups sliced Bosc pears for the apples.
3 cups fresh cranberries
3 cups peeled, sliced, sweet-tart apples (Granny Smiths are a good choice)
One 8-ounce can pineapple chunks
1/2 cup unrefined organic sugar
1/4 cup arrowroot or cornstarch
1/2 cup plain milk
2 teaspoons lemon juice
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup unrefined sugar
1/4 cup canola oil
1 Tablespoon each: milk and sugar
Preheat oven to 375 degrees.
Coarsely chop cranberries in a blender or food processor. Combine them with apples, pineapple chunks, sugar, and arrowroot or cornstarch. Mix well.
Pour into a 9x13-inch baking dish.
Blend milk with lemon juice and set aside.
In a medium mixing bowl, mix flour, baking powder, baking soda, and sugar, blending well, making sure there are no small lumps.
Pour in canola oil and mix with a fork until mixture is crumbly. Add milk and lemon juice, and stir until a stiff dough is formed. Add a little more flour, if necessary, for a stiff dough.
Roll dough out on a lightly floured board to a 13x9-inch rectangle. Carefully lift dough and place over fruit. Press down. Brush with milk/lemon juice mixture, and sprinkle with sugar. (This makes the crust brown nicely and gives a little sparkle to it.) Cut about 5 slits in the pattern of a star in the top.
Bake for 35 to 40 minutes or until crust is done and the filling is bubbling. Cool about 15 minutes before serving.