Cranberry and Pear Cobbler with Snickerdoodle Crumble Topping
- Prep Time: 20 min.
- Cook Time: 50-60 min.
- Total Time: 1 h. 10-20 min.
- Yield: 6 1x
Description
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Ingredients
- 3½ tablespoons vegan butter, divided
- 4 firm-ripe Anjou pears, cored, peeled and chopped into 1 inch pieces
- ½ cup dried cranberries
- ¼ cup sugar
- 1 tablespoon ground cinnamon, divided
- 2 teaspoons cornstarch
- ½ teaspoon ground or freshly grated nutmeg
- 1 package Julia’s TableⓇ Snickerdoodle Cookies, crumbled
- 1 cup gluten free rolled oats
- Vegan ice cream for serving, optional
Instructions
- Preheat oven to 375℉.
- Grease a cast iron skillet or 8×8 baking dish with ½ tablespoon butter. Cut remaining butter into small cubes. Set aside.
- In a large bowl, toss together pears, cranberries, sugar, 2 teaspoons cinnamon, cornstarch, and nutmeg. Spread evenly in skillet and sprinkle ¼ cup water over top.
- In a medium bowl, combine cookie crumbles, oats, remaining 3 tablespoons butter, and remaining 1 teaspoon cinnamon. Using your hands, work butter into ingredients mashing the cubes between your forefinger and your thumb until crumble holds together when squeezed. Sprinkle crumble over pears.
- Cover with foil and bake 40-50 minutes or until pears are tender. Remove foil and bake until bubbly and top is crisp, 10 minutes more. Serve warm with ice cream if desired.
