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Thanksgiving: Pear Cobbler with Cranberry Streusel

Source of Recipe


From "Tyler's Ultimate" by Tyler Florence






List of Ingredients



• Unsalted butter, at room temperature
  
• Granulated sugar
  
• 4 Bartlett pears
  
• 2 tsp vanilla extract
  
• 1/4 cup brown sugar
  
• 2 Tbsp all-purpose flour
  
• 1 tsp cinnamon
  
• 1/2 tsp ground nutmeg
  
• .
  
• -- Streusel Topping --
  
• 1/2 cup (1 stick) unsalted butter, softened
  
• 1/2 cup brown sugar
  
• 1/2 cup all-purpose flour
  
• 1/2 tsp kosher salt
  
• 1 cup fresh or frozen cranberries
  
• .
  
• 1/2 cup heavy cream, beaten to soft peaks
  






Instructions



1. Heat the oven to 350° F. Butter an 8- x 8-inch baking dish. Dust the dish with granulated sugar, tapping out any excess.
   
   
2. Peel the pears and cut them in half through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl, sprinkle with the vanilla, and toss. Then sprinkle over the brown sugar, flour, cinnamon and nutmeg and toss so that the pears are really well-coated with the flavorings. Set the pears in a single layer, cored side down, in the prepared baking dish.
   
   
3. Now make the topping. In the same bowl, combine the butter, brown sugar, flour and salt, and mash it all together with your fingers. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is nice and crunchy and browned, and the pears are very tender, 35 to 40 minutes. Serve with whipped cream.
   
   Serves 4