Tina takes a page from her grandfather’s recipe book with this fast, easy, and delicious pear cobbler.
2 Large Cans Pear Halves in Syrup
1 C Flour
1 C Whole Milk
1 C Sugar
½ Tsp. vanilla extract
1 Stick butter
Preheat Grilla to 400 degrees. While it’s heating, whisk together flour, milk, sugar, and vanilla extract in a large bowl. Spray your baking dish with nonstick spray, or grease pan in butter. Place one stick of butter in the bottom of greased pan, then put in the Grilla, Silverbac, or Kong. After a few moments, the butter will melt. Remove pan and cover bottom of pan with the melted butter. Pour batter into pan. Place halved pears on top of the batter in an organized fashion, then top pears with a handful of cranberries. Sprinkle brown sugar over entire pan.
Put into the Grilla at 400 degrees for 40 minutes, or until top is golden brown. Let cool 15-20 minutes before serving.
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