Gingered Pear, Cranberry and Blueberry Cobbler

2013-01-04
  • Yield : 6 servings
  • Prep Time : 30m
  • Cook Time : 35m
  • Ready In : 5m
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Ingredients

  • Crisco(R) Original No-Stick Cooking Spray
  • 1 cup Pillsbury BEST(R) All Purpose Flour
  • 1/4 cup sugar
  • 1 tsp. baking powder
  • 3 tbsps. butter
  • 2 large egg whites, lightly beaten
  • 1/4 cup skim milk
  • 4 cups sliced peeled fresh pears
  • 2 cups fresh or frozen blueberries
  • 1 cup fresh or frozen cranberries
  • 1/2 cup sugar
  • 2 tbsps. cornstarch
  • 1 tsp. ground ginger
  • 3 cups nonfat vanilla ice cream
  • ICE CREAM

Method

Step 1

HEAT oven to 400 degrees F. Spray an 8-inch square (2-quart) baking dish with no-stick cooking spray. Lightly spoon flour into measuring cup; level off. Combine flour, 1/4 cup sugar and baking powder in medium bowl; mix well. CUT in butter with pastry blender or fork until mixture is crumbly. Add egg whites and milk; stir until well blended. Set aside. COMBINE all fruit mixture ingredients in large bowl; mix well. Spoon into prepared baking dish. Spoon topping evenly over fruit mixture. BAKE 45 to 50 minutes or until topping is golden brown. Serve warm with ice cream.

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