Cranberry Pear Cobbler

Yield: 10 servings

Preparation Time: 10 minutes (Ready in 50 minutes)

Ingredients

FRUIT MIXTURE:

2 cans (15 oz.) pear halves or slices, drained, reserving liquid

1/2 cup sweetened dried cranberries

1/2 cup applesauce

1/4 teaspoon cinnamon

TOPPING:

1/2 cup sugar

1/2 teaspoon cinnamon

1 can (12 oz.) Pillsbury Big Country Refrigerated Buttermilk Biscuits

2 1/2 teaspoons Parkay 70% Vegetable Oil Spread

Haagen-Dazs Vanilla Ice Cream or whipped cream, if desired

Directions:

1. Heat oven to 450 F. Cut pears into 1-inch chunks. Arrange in ungreased 11x7-inch (1 1/2 quart) or 8-inch square (2 quart) baking dish. Sprinkle with cranberries. In small bowl, combine applesauce and 1/4 teaspoon cinnamon; mix well. Spoon over fruit in dish.

2. Bake at 450 F. or 8 to 10 minutes or until hot and bubbly. Remove from oven. Reduce oven temperature to 400 F.

3. In small bowl, combine sugar and 1/2 teaspoon cinnamon; mix well. Separate dough into 10 biscuits. Dip each biscuit in reserved pear liquid; coat all sides with sugar-cinnamon mixture. Arrange over hot fruit in 2 rows of 5 biscuits each. Top each biscuit with about 1/4 teaspoon Parkay 70% Vegetable Oil Spread.

4. Bake at 400 F. for 15 to 20 minutes or until biscuits are golden brown. Cool 10 minutes. Serve warm, topped with ice cream or whipped cream.

Recipe compliments of Pillsbury and Parkay

Please note that some ingredients and brands may not be available in every store.

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