Yakima Valley Pear-Berry Cobbler

Makes 6 Servings


  • 2 cans (15 ounces each) Bartlett pear slices, in juice or extra light syrup
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 package (12 ounces) frozen whole boysenberries or blackberries
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1-1/4 cups low-fat 2% milk
  • 1/4 cup melted butter

    Drain pears, reserving all liquid. Combine 1/2 cup sugar and cornstarch. In small saucepan, stir sugar and cornstarch into pear liquid; stir in lemon juice. Cook, stirring constantly, until mixture boils and thickens. Stir in pear slices and frozen berries. Turn into a flat 2-quart casserole. In medium bowl, combine flour, baking powder and remaining 2 tablespoons sugar. In small bowl, blend milk and butter; stir into dry mixture just until blended. Drop topping into fruit mixture, like dumplings. Bake at 400?F for 20 minutes, until fruit is bubbly and topping is browned. Serve warm or cooled.

    NUTRITION (Per Serving)
    Calories: 441
    Protein: 7g
    Carbohydrate: 85g
    Fiber: 6g
    Fat: 9g
    Sodium: 355mg
    Cholesterol: 25mg