Pear and Cherry Cobbler with Cinnamon Biscuits

Categories: Pie- Cobbler- Cheesecake- Tart

Ingredients

• 1 up all-purpose flour
• 1/4 cup sugar
• 1 1/2 tsp. baking powder
• 1 tsp. finely shredded orange peel
• 1 tsp. ground cinnamon
• 3 Tbsp. margarine or butter
• 1 16 o. pkg. frozen unsweetened pitted tart red cherries
• 1/4 cup water
• 4 tsp. cornstarch
• 1 lb. ripe pears, peeled, cored, and thinly sliced
• 1 egg, beaten
• 1/3 cup far-free milk
• Fat-free frozen yogurt (optional)

Directions

1. Preheat oven to 400 degrees. For topping, stir together flour, 2 Tbsp. of the sugar, the baking powder, orange peel, and 1/2 tsp. of the cinnamon in a large bowl. Using a pastry blender or two knives, cut in the margarine or butter until mixture resembles coarse crumbs. Set aside.
2. For filling, combine frozen cherries the water, the remaining 2 Tbsp. sugar, cornstarch, and the remaining 1/2 tsp. cinnamon in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in pear slices; heat through. Reduce heat; keep hot.
3. Stir together egg and milk in a mixing bowl; add to topping mixture, stirring just until moistened. Place four 1 1/2 cup casseroles in a shallow baking pan. Transfer hot filling to casseroles. Immediately spoon the topping mixture into small mounds over filling. Bake for 17 to 20 minutes or until a wooden toothpick inserted near center of a biscuit comes out clean. Serve with frozen yogurt.

4. For one large, 8-sering cobbler: Prepare the filling as directed. Transfer hot filling to a 2-quart square baking dish. Immediately spoon topping mixture into small mounds over filling. Bake in a 400 degree oven for 17 to 20 minutes or until a wooden toothpick inserted near center of a biscuit comes ut clean.

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