Spiced Cobbler

• FOR THE COBBLER:
• 6 whole Pears, Peeled, Cored, And Chopped
• 1 cup Fresh Cranberries
• 2 cups Cranberry Sauce
• 1/2 cups Packed Brown Sugar
• 1 teaspoon Pumpkin Pie Spice
• FOR THE BISCUIT TOPPING:
• 3/4 cups Whole Wheat Flour
• 1/4 cups Cornmeal
• 3 Tablespoons Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Pumpkin Pie Spice
• 1/4 cups Cold Butter
• 1 whole Egg, Lightly Beaten
• 1/2 cups Pumpkin Puree
• 2 Tablespoons Half-and-half
• 2 teaspoons Turbinado Sugar, For Sprinkling

1. Preheat the oven to 375u0b0F. In a large bowl, combine the chopped pears, cranberries, cranberry sauce, brown sugar and pumpkin pie spice. Mix ingredients thoroughly and transfer to a large casserole dish. Bake covered for 30 minutes.
2. In the meantime, prepare the biscuit topping. Sift together the flour, cornmeal, sugar, baking powder and pumpkin pie spice. Next, using a pastry blender, cut in the butter to form large pea-size crumbs. In a smaller bowl, combine the egg, pumpkin and half-and-half. Add the pumpkin mix to the flour and stir until just combined.
3. Remove the fruit from the oven and spoon the biscuit topping over the top. Sprinkle with the turbinado and bake for another 30-40 minutes (or until a toothpick inserted in the center comes out clean), uncovered. Serve warm with whipped cream.
4. Adapted from Midwest Living magazine.

fresh cranberries, cranberry sauce, brown sugar, pie spice, whole wheat flour, ubc, sugar, baking powder, pumpkin pie spice, ubc, egg, pumpkin puree, turbinado sugar

Taken from tastykitchen.com/recipes/desserts/spiced-cobbler/ (may not work)