Spicin’ Things Up

We hope you all had a wonderful Thanksgiving and a great weekend. We’ve been busy eating leftovers, decorating for the holidays and even squeezing in a trip to the circus. We’ll get back to our stateside cooking adventures and Portugal later this week, but first we thought we’d share this awesome recipe for using up some leftover cranberry sauce and pumpkin puree.

Before we get to our recipe for this Spiced Cobbler, however, we wanted to quickly mention that our Pumpkin & Couscous Rocket Salad was featured over at FoodPornDailyΒ this weekend. It was a wonderful surprise to discover today. I about fell off the couch when I found out. So now that we’re feeling all spicy…

We began our cobbler by chopping six pears. We peeled them this time.Β 

Then we gathered the leftover cranberry sauce (We recommend using homemade, but the canned variety will work.), the fresh cranberries, brown sugar and a bit of pumpkin pie spice.

We mixed everything together, poured it into a large casserole dish and baked it, covered, for 30 minutes.

While the cobbler was baking, we prepared the biscuit topping by sifting together whole wheat flour, sugar, baking powder, cornmeal and more pumpkin pie spice. In a separate bowl we mixed together pumpkin puree, a beaten egg and half-and-half.

Then we cut the butter into the dry ingredients until we had pea-sized crumbs and stirred in the pumpkin mixture.

We removed the cobbler from the oven and spooned the biscuit batter over the top. We also sprinkled some turbinado sugar over the top.

We then baked the cobbler for another 35 minutes, uncovered this time, until the biscuit topping was cooked through and the cobbler was bubbling. Mission accomplished.

We actually whipped up some homemade whipped cream to serve alongside our cobbler. This was our first time attempting this and I have to say it took me way too long to whip this…something I’ll definitely need to practice. As Mike pointed out to me, the chef at the cooking school we frequent makes whipped cream in 45 seconds. (Let’s just say Mike’s lucky I think he’s cute, or he’d be wearing some of that whipped cream. πŸ˜‰ ) I don’t think I’ll get that fast, but it turned out really good – and much better than the canned variety. Mmmmmm. Mr. N thought so too. He was more than willing to be my taste tester.

We were all really happy with our spiced cobbler. The flavors came together really well from the tartness of the cranberries to the spiciness of the pumpkin, and the pears added a nice touch of sweetness and texture.

We brought the cobbler to our friends’ house over the weekend and had a solid 3 spoons from all four of the adults. It’s a great dessert and one that we’ll likely make again next Thanksgiving. That said, I wouldn’t pick it over Grandma’s cobbler…ever. As for the kids, Miss A gave it 3 spoons as well. She seemed partial to the whipped cream and the cranberries. Mr. N gave it 4 spoons since he “loved” it. And we even had two adorable little twin boys, who are almost two, eat it up. Now there’s a winner.

So if you happen to still have some leftover cranberries and pumpkin, and you’re feeling a little spicy, we recommend giving this a shot. It’s great for dessert (or even breakfast!).

Print this recipe: Spiced Cobbler

48 thoughts on “Spicin’ Things Up

  1. Aimee@clevermuffin says:

    Yay for being on FoodPornDaily! (our of curiosity has either child asked what the name means yet) hehe. And if Mr N gives this four stars then that’s good enough for me! I’m really intrigued by the pumpkin biscuit on top, looks great.


    • Kristy says:

      LOL. Neither one of them asked. πŸ˜‰ In fact they haven’t noticed the “gentleman’s club” we drive by on our way home ever either. Thank goodness. I’m not ready for that conversation yet!


  2. Courtney says:

    First off, congrats on the feature, that is AWESOME and so well-deserved. πŸ™‚ Secondly, what a creative, tasty dish you’ve made. And you know it’s good if toddlers eat it. πŸ™‚


  3. spicegirlfla says:

    Ooooh…this has all that I love!! I’ve never thought to top a cobbler with pumpkin! I’ll just have to make some more cranberry sauce for this dessert! Cute or not, Mike needs to watch his comments!! Or maybe he could take over making whipped cream from now on!! I do know it can be tricky and because I’m always adding in liqueurs sometimes I add too much and it throws it off a bit. When my son opens the freezer and finds a bowl with beaters in it, he knows I’ll be making whipped cream!


  4. Geni - Sweet and Crumby says:

    Could there be a better cobbler in the world? I think not! This looks so different and so harvest-y. It makes me happy on a fairly turbulent day for me to just look at these pics and drool. πŸ™‚ Thank you! Congrats on being on FoodPornDaily!


  5. Caroline says:

    Congrats on being featured on FoodPornDaily Kristy, that’s soo exciting!! The photo is absolutely gorgeous. Very well deserved, I might add. πŸ˜‰ Oh boy, but this cobbler sounds fabulous. It looks sweet and decadent aka right up my alley!


    • Kristy says:

      Thanks Caroline! I was so excited when I saw the picture up there! And this cobbler is right up my alley too. I’m not sure how, but we actually still have some left. I think I know what I’ll be feasting on tonight! πŸ˜‰


  6. Kelly says:

    What a delicious looking dessert Kristy! I particularly like the pumpkin topping and am completely impressed with your homemade whipped cream (it definitely takes me more than 45 seconds! :)) Congratulations on your appearance in FPD – how exciting; you deserve it! I hope Mr. N and Miss A enjoyed the circus – what a fun weekend you had.


  7. kitchenbelleicious says:

    Congrats on your post! That is so awesome and I am so proud of you! YEAH! Okay now on to the cobbler. Seriously, it could not look any sweeter, juicier, decadent, rich and comforting.I really really really wish I had a piece right now! really- hint hint


  8. Charles says:

    Congratulations on the FPD feature Kristy! 45 seconds to make whipped cream? Holy cow – I have to say, whipped cream made with a balloon whisk I find very airy… almost too airy. I like it a bit stiffer so I often use electric whisk. You can make it with an immersion blender too which is very nice in my opinion because it’s very thick! Loving the look of this cobbler – great use for some leftovers!


    • Kristy says:

      Thanks Charles. I know! 45 seconds is insane. It’s so good though! πŸ™‚ Leave it to me to make a dessert from leftovers – as if we didn’t have enough of that on Thanksgiving! LOL.


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