GOTT fruit baskets??? I've gOTT a recipe to help.

Raise your hand if you got a fruit basket for Christmas.  Or, bought a box of fruit off a school or community group this winter.  Have you used up all your fruit yet???  I got a box of mixed fruit and after eating a couple of apples and oranges, I realized I needed to find something else to do with this besides eating them individually or letting them go to waste.  I picked up a pear, looked it up and down and then walked into the kitchen to get a cookbook off the shelf.  As I flipped through the pages, my mind was racing to remember where I had seen a recipe for a Pear 'n' Apple cobbler.  

Flip of the page....flip of the page.... flip of the page.......  There it is!

As I scan the ingredients to see if I had everything it required to make it I was really surprised to see it called for Apple Pie filling.  Who canned lots of Apple Pie filling this past fall??? 
Me! 
And who just found yet another use for Apple Pie filling, besides Apple Pie (see my recipe for Upsidedown Apple Cake)??? 
Me Again!!!

Here is the recipe I used to make this delicious Pear 'n' Apple Cobbler which taste great on these cold winter nights.


Pear 'n' Apple Cobbler

2 tsp. cornstarch
1/4 tsp. plus 1/8 tsp. ground nutmeg, divided
2/3 cups orange juice
1 quart sized jar apple pie filling
4 sliced and peeled pears
1 1/2 cups biscuit/baking mix
2 T. plus 2 tsp. sugar, divided
1/2 cup milk
2 T. butter

In a large saucepan, combine the cornstarch, 1/4 tsp of nutmeg and orange juice until smooth. Gently stir in pie filling and pears. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Keep warm.

In a medium bowl, combine the biscuit mix, 2 T. sugar, milk and butter just until blended. Pour hot filling into an ungreased 11 inch x 7 inch x 2 inch baking dish.

Drop batter in six mounds onto fruit mixture. Combine the remaining sugar and nutmeg; sprinkle over the top.

Bake uncovered at 350 degrees for 35-40 minutes or until fruit mixture is bubbly and a toothpick inserted in the biscuit topping comes out clean. Serve warm. yield: 6 servings.
 
If you are a fellow foodie blogger be sure to check out my Iron Chef Challenge Linky Party!  Each month I'll have a themed ingredient, and if you link up with a recipe using that ingredient there will be a guest judge who awards a fabulous prize to the best post!!! 

This post was linked to: Tasty Tuesday Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Tuesday at the Table with All the Small Stuff, Hearth N' Soul with the Girl Chef, Delicious Dish at It's a Blog Party,