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.
Pairs Well With
Total calories per serving: 288
Fat: 8 grams
Carbohydrates: 54 grams
Protein: 4 grams
Sodium: 211 milligrams
Fiber: 5 grams