Yield: 8 Servings
Measure | Ingredient |
---|---|
2 \N | Pears |
1 \N | Granny Smith Apple |
⅔ cup | Sugar |
¾ teaspoon | Ground Cinnamon |
⅛ teaspoon | Ground Cloves |
¼ teaspoon | Salt |
1 \N | McIntosh Apple |
16½ ounce | Can Pitted Cherries |
2 tablespoons | Quick Cooking Tapioca |
¼ teaspoon | Ground Nutmeg |
1 teaspoon | Grated Lemon Peel |
1½ cup | Bisquick |
2 tablespoons | Sugar |
½ cup | Unsalted Chopped Mixed Nuts |
½ cup | Milk |
2 tablespoons | Butter |
1 teaspoon | Cinnamon Sugar |
½ cup | Heavy Cream |
2 tablespoons | Brandy |
2 tablespoons | Powdered Sugar |
FILLING
TOPPING
BRANDIED CREAM
Preheat oven to 350øF. Grease a 10" square baking dish. To make filling, core pears and apples and cut into ½" chunks; place in large bowl. Add next 8 ingredients and stir well. Spoon into baking dish. To make topping, in large bowl, mix first 4 ingredients until smooth; add nuts. Drop by heaping Tbs over filling. Sprinkle with cinnamon sugar. Bake 50 - 60 minutes until lightly browned. To make brandied cream, in a small bowl, beat heavy cream, powdered sugar, and brandy until soft peaks form. Serve with the cobbler. This is from one of my MIL's clippings from Women's Day. Date unknown.