Miniature Cranberry-Pear Cobblers

There are so many fun things you can do with ramekins, you can make little souffles, Crème brûlée, mini pot pies, mini cakes, quiche, etc. There's so much you can do, and I love to try different experiments with them.

I decided to come up with a Christmas sort of dessert, and what says Christmas more than cranberries, pears, and a hint of cherry flavoring? This was very easy to throw together, many of the ingredients are staples in my pantry, and I served it with some homemade whipped cream to serve on top while it's still warm. It was a satisfying dessert to finish off our meal, and the tartness of the cranberry combined with the subtle pear taste reminded me a bit of rhubarb. The presentation in the little ramekins is always what gets me, so cute!

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Fruit Ingredients:

• 2-3 small Bartlett pears, cut and cubed
• 1 cup fresh cranberries
• 1/4 cup cherry pie filling
• 1 teaspoon sugar
• 1/8 teaspoon cinnamon

Cobbler Topping Ingredients:

• 2/3 cup all purpose flour
• 2 tablespoons sugar
• 1/8 teaspoon nutmeg
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup heavywhipping cream
• 1 tablespoon melted butter or margarine
• pinch of sugar
• 1 tablespoon chopped almonds

Whipped Cream Ingredients:

• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract

Directions:

Preheat oven to 400 degrees. Lightly grease or spray each individual ramekin then divide the cranberries and pears up into the 4 dishes.
Fill about halfway up with the fruit.

Add about a tablespoon of cherry filling on top, then sprinkle each dish with the sugar and cinnamon. Divide the 1 teaspoon sugar into each dish (1/4 teaspoon for each), then just a dash of cinnamon on top.
Place the ramekins on a cookie sheet spaced evenly, then bake for 15 minutes.

While the fruit is cooking, combine the first 5 ingredients for the topping until well mixed. Then slowly pour in the whipping cream while mixing. Once the fruit is done cooking, separate the dough into 4, and shape them to fit the top of the ramekins.

Melt about 1 tablespoon butter, and brush it over the dough.
Sprinkle the top with just a bit of sugar.

Sprinkle the top with the chopped almonds, and bake for 20 minutes.

While the cobblers are baking, prepare the whipped cream.
First beat the whipping cream at a high speed until it begins to thicken. Then slowly add the powdered sugar while continuously beating. Finally, add the vanilla, beat until soft peaks form.
Store in the refrigerator until the cobblers are ready to be served.

When the cobblers are done, the sides will be bubbling and the crust will be slightly golden.

Let cool for a few minutes before serving.

Serve with a dallop of whipped cream and garnish with mint and fresh cranberries for a pretty Christmas themed presentation.

Enjoy!