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Apricot-Pear Cobbler With Walnut Praline

Entice your senses with the aroma of canned pears, canned apricots and apples baked with brown sugar and cinnamon. Topped with warm crescent rolls and crunchy walnuts, this dessert is as nutritious as it is delicious.

Recipe by Canned Food Alliance
american, british, vegetarian, dessert, easter, thanksgiving


  • 1 can (15 ounces) pear halves in juice
  • 2 cans (15 ounces each) apricot halves in juice, drained
  • 1 medium-size cooking apple, peeled and cored
  • 1/3 cup packed, light-brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon, divided
  • Vegetable oil cooking spray
  • 1 can (4 ounces) refrigerated, reduced-fat crescent dinner rolls
  • 1 tablespoon sugar
  • Low-fat vanilla ice cream, optional
  • 1 tablespoon butter or margarine
  • 1 tablespoon firmly packed brown sugar
  • 1/2 cup chopped walnuts
  • 2 tablespoons apple juice or other fruit juice
  • Dash of ground cinnamon
  • Dash of nutmeg
  • Vegetable oil cooking spray


  1. Heat oven to 375ºF.
  2. Drain the pears, reserving 1/2 cup juice.
  3. Set juice aside.
  4. Cut the pears, apricots and apple in 1-inch pieces and place in a large mixing bowl.
  5. Combine the brown sugar, flour and 1/2 teaspoon cinnamon in a small bowl.
  6. Gradually add the reserved juice, stirring until blended.
  7. Add the juice mixture to the prepared fruit, stirring gently to blend.
  8. Spoon the mixture into a 9-inch pie plate that has been coated with vegetable oil cooking spray.
  9. Bake for 20 minutes.
  10. Unroll the crescent roll dough and separate along perforations into triangles; cut each triangle in half.
  11. Remove the pie plate from the oven and arrange the dough pieces evenly over the hot fruit mixture. (The dough will not cover the entire surface.)
  12. Combine 1 tablespoon sugar and remaining 1/2 teaspoon cinnamon.
  13. Lightly coat the top of dough with vegetable oil cooking spray and sprinkle with the sugar and cinnamon mixture.
  14. Bake for 20 minutes or until the crust is lightly browned.
  15. While the fruit is baking melt the butter and brown sugar for the walnut topping in a small skillet over low heat.
  16. Remove from heat; stir in the walnuts, apple juice, cinnamon and nutmeg.
  17. Bring to a boil; cook 2 minutes, stirring frequently.
  18. Spread into a thin even layer on a sheet of aluminum foil that has been coated with vegetable oil cooking spray.
  19. Cool completely and break the candied walnuts in small pieces.
  20. Remove the cobbler from the oven; gently press the crust into the fruit mixture with the back of a spoon, allowing the juices to moisten the top of crust.
  21. Sprinkle the candied walnuts over top, and bake 5 minutes more.
  22. Cool on a rack for at least 15 minutes.
  23. Serve warm with ice cream, if desired.