Apple, Pear and Cranberry Crisp

A perfect Fall dessert. Thank you Spoonful of Flavor

For the fruit filling:
2 pears, peeled, cored and chopped into large chunks
4 apples, peeled, cored and chopped into large chunks
3/4 cup fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
zest and juice from one lemon

For the topping:
1/4 cup butter, melted
3/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup light brown sugar
pinch of salt

• Preheat oven to 350 degrees F. 
• Grease an 8-inch square baking dish and set aside
• In a large bowl, combine pears, apples, cranberries, cinnamon, nutmeg, zest and juice. 
• Stir to coat the fruit. Set aside.
• In a medium bowl, combine the butter, oats, flour, cinnamon, sugar and salt. 
• Stir well until combined.
• Pour the fruit filling into the prepared baking dish and top with the oat topping.
• Baked uncovered for 35-40 minutes, or until top is golden brown and crisp is bubbling around the edges.
• Serve warm.

Weight Watchers Easy Peach Cobbler

This is a Weight Watcher recipe. You can use any frozen fruit and any lemon lime diet soda. 4 pts. per serving.

2 lb. frozen peaches
1 box yellow cake mix
1 can diet 7up or sprite
 

• Spread frozen peaches in Pam sprayed 13x9 pan.
• Sprinkle dry cake mix over peaches. (try sugar free Pillsbury for less)
• Pour 7up over cake mix.
• Cover with foil and bake for 20 minutes at 350 degrees.
• Uncover and bake for 40 minutes.

 

Mini Peach Cobbler

1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

• Preheat oven to 350˚F.
• Put 1 tsp of melted butter into each regular size muffin tin. 
• Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.
• Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter. 
• Then put 1 tbsp diced peaches on top of the batter.
• Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.
• Bake the regular size muffin tins for 12 minutes.
• Let them cool almost completely before taking out of pan. 
• Don't forget a dollop of vanilla ice cream...

Apple Pear Crumble

A lovely variation on the traditional dessert. Thank you Food Done Light

Fruit Filing:
3 golden delicious apples, peeled, cored and cut into 1/2 inch chunks
3 pears, peeled, cored and cut into 1/2 inch chunks
1/4 cup Demerara cane sugar or granulated sugar
1 tbsp. lemon juice
3 tbsp. whole wheat pastry flour
1 tsp. ground cinnamon
Pinch of nutmeg
Pinch of kosher salt

Crumble:
1/4 cup Demerara cane sugar or granulated sugar
1/4 cup honey
1 cup instant oats
1/2 cup whole wheat pastry flour
1/2 tsp. baking soda
1 tbsp. ground cinnamon
4 tbsp. light butter, chopped
Pinch of kosher salt

• Preheat oven to 375°.
• Spray a 12 x 8 inch baking dish with cooking spray.
• In a large bowl, mix together apples, pears, sugar, lemon juice, flour, cinnamon, nutmeg and salt.
• Pour into the baking dish.
• In the bowl, mix together all the ingredients for the crumble.
• Using a pastry cutter or your hands, cut in the butter until large crumbs form.
• Lightly sprinkle the crumbs on top of the fruit.
• Cover with foil and bake for 40 minutes.
• Take foil off and cook for another 10 minutes.
• Let sit for at least 30 minutes before serving.

 

Rhubarb Cherry Berry Cobbler

 A great combination of tart and sweet. Thank you Real Food, Real Deals

2 cups chopped rhubarb
4 cups mixed cherries and berries
1 tbs. arrowroot starch
1 tbs. maple syrup

cobbler topping:
1½ cups almond flour
¼ tsp. salt
¼ tsp. baking powder
2 tbs. melted coconut oil
3 tbs. maple syrup
2 tbs. almond or rice milk
1 egg

• Preheat the oven to 350 degrees.
• Mix together the filling ingredients and pour them into an 8×8 pan.
• For the cobbler topping, mix together the dry ingredients in a small bowl.  Set aside.
• Mix together the wet ingredients in a large bowl.  
• Add the dry ingredients to the wet ingredients and mix until well combined.
• Evenly cover the fruit with the cobbler topping.
• Bake for 30 to 40 minutes, until the topping is cooked through.
• Enjoy warm or at room temperature.

Strawberry Cream Cheese Cobbler

A lovely recipe from Kiser Supply inc. I have made it a few times and its always a winner

1 stick ( 1/2 cup) butter

1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

• Preheat oven to 350 degrees. 

• Melt butter and pour into a 9-by-13-inch glass baking dish. 

• In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. 

• Pour directly over the butter in the baking dish, but do not stir.

• Add the strawberries, arranging in a single layer as much as possible. 

• Sprinkle cream cheese pieces over strawberries. 

• Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling.

• The crust will rise up and around the fruit, but fruit will still peek out of top