Cran-Apple Cobbler (Kay Snyder)

Cran-Apple Mixture:

1 1/2 cups sliced peeled apples
2 1/2 cups sliced peeled firm pears
1 cup sugar
1 cup fresh (or frozen) cranberries (thawed)
1 cup water
3 tablespoons quick-cooking tapioca
3 tablespoons cinnamon hearts candy
1/2 teaspoon ground cinnamon
2 tablespoons butter

Topping:

3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter
3 tablespoons milk

Vanilla ice cream

Directions:

In a large sauce pan, combine the first eight ingredients and let stand for five minutes. Cook stirring over medium heat until mixture comes to a full rolling boil (about 18 minutes). Transfer cran-apple mixture to a greased 8-inch baking pan and dot with butter.

Combine the flour, sugar, baking powder, and salt in a bowl. Cut in butter until mixture resembles course crumbs. Stir in milk until a soft dough forms.

Drop topping by heaping tablespoonfuls onto hot cran-apple mixture. Bake at 375° for 30-35 minutes or until golden brown.

Serve warm with vanilla ice cream.