Gingered Pear, Cranberry and Blueberry Cobbler

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  • Crisco® Original No-Stick Cooking Spray
  • 1 cup  Pillsbury BEST® All Purpose Flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 3 tablespoons butter
  • 2  large egg whites, lightly beaten
  • 1/4 cup skim milk


  • 4 cups sliced peeled fresh pears
  • 2 cups fresh or frozen blueberries
  • 1 cup fresh or frozen cranberries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground ginger
  • 3 cups nonfat vanilla ice cream

Preparation Directions

  • HEAT oven to 400°F. Coat 8×8-inch (2-quart) baking dish with no-stick cooking spray.
  • COMBINE flour, 1/4 cup sugar and baking powder in medium bowll. Cut in butter with pastry blender or fork until crumbly. Add egg whites and milk. Stir until well blended.
  • MIX together pears, blueberries, cranberries, 1/2 cup sugar, cornstarch and ginger in large bowl. Spoon into prepared baking dish. Spoon topping evenly over fruit mixture.
  • BAKE 45 to 50 minutes or until topping is golden brown. Serve warm with ice cream.

Nutritional Information Per Serving

Serving Size (1/6 of recipe), Calories 430 (Calories from Fat 60), Total Fat 7g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 15mg, Sodium 210mg, Total Carbohydrate 89g (Dietary Fiber 6g, Sugars 46g), Protein 8g;  Percent Daily Value*: Vitamin A 15%, Vitamin C 20%, Calcium 20%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.