Holiday Breakfast Scone Cobbler Bar
Ingredients:
- 2 Wolferman's Bakery Scones (Strawberry, Currant, Wild Blueberry or Cranberry Orange)
- ½ cup all purpose flour
- 1 whole egg
- 1 ½ cups fresh cranberries (thaw and drain if frozen)
- 2 Granny Smith apples (diced)
- 2 tablespoons apple pie spice (or 1 teaspoon each of ground allspice, cinnamon, nutmeg, cloves and ginger.)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons cornstarch
- ½ packet Harry & David® Old Fashioned Scone Mix
- 1 teaspoon vanilla extract
- ½ cup pecans (chopped)
- 1 cup water
- powdered sugar (for serving)
- Wolferman's Bakery preserves (strawberry or blueberry)
Instructions:
- Preheat oven to 350° F.
For the scone crumble
- In a medium bowl, crumble your favorite Wolferman's Bakery scones. Add flour and egg, mix until incorporated. Mixture should be crumbly. Set aside and prepare filling.
For the apple-cranberry filling
- In a medium bowl, add cranberries and apples. Mix in spices, sugars, and cornstarch. Set aside and prepare cobbler topping.
For the scone cobbler topping
- In a small bowl, mix together scone mix, vanilla extract, and pecans. Add water and mix until the batter is smooth but not too fluid. Add more water if necessary one tablespoon at a time.
Assemble the bars
- Grease an 8x8 casserole dish. Spoon the scone crumble into the dish and lightly press crumble together. Do not press too firmly or it'll lose it's fun crumbly texture — and who doesn't love fun? Any small spaces will fill during baking.
- Scoop the apple-cranberry filling on top of the crumble leaving the liquid behind.
- Drop spoonfuls of the cobbler topping onto the fruit and lightly smooth it out. A few lumps are OK. They give the bars a more rustic appeal.
- Bake for 20 to 25 minutes until the top is brown and fruit juice has thickened. Wrap a few presents while you're waiting. (The holiday are all about multitasking.)