Cooking with Paula Deen Special Issues – September 2019

PAULA DEEN’S FALL BAKING 40

¾ cup fi rmly packed light brown
sugar
1 cup plus 3 tablespoons all-purpose
fl our, divided
1 teaspoon kosher salt, divided
¼ teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
1⁄8 teaspoon ground cloves
1⁄8 teaspoon ground allspice
1⁄8 teaspoon ground cardamom
4 large pears, cored and sliced
2 cups fresh or drained thawed
frozen cranberries
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ cup whole buttermilk
3 tablespoons unsalted butter,
melted

1. Preheat oven to 375°. Spray 6 (8-ounce)
   ramekins with baking spray with fl our.


2. In a large bowl, whisk together brown
   sugar, 3 tablespoons fl our, ½ teaspoon
   salt, cinnamon, nutmeg, cloves, allspice,
   and cardamom; stir in pears and
   cranberries until well combined. Divide
   mixture among prepared ramekins.


3. In a medium bowl, whisk together
   granulated sugar, baking powder,
   baking soda, remaining 1 cup fl our,
   and remaining ½ teaspoon salt. Stir in
   buttermilk and melted butter just until
   dry ingredients are moistened. Dollop
   mixture onto fruit in ramekins.


4. Bake until golden brown and bubbly,
   30 to 35 minutes. Let cool for 15 to
   20 minutes before serving.

Cranberry Pear

Spice Cobbler

Makes 6 servings

Thiscobbler can also be baked in a 13x9-inch

bakingdish to serve family style if you prefer.

Kitchen Tip