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Monday, November 26, 2012

Apple-Cranberry Cobbler

Cranberries should be for more than just a side dish on Thanksgiving. Here is a cobbler recipe that is pretty well balanced of flavors with the tartness of the apples and cranberries balanced by the rest of the filling. The topping is a little bready. If you like that, cool. Otherwise, I have a cobbler topping cheat from Bisquick that can be used instead.


8 T butter
5 Granny Smith apples, peeled, cored and chopped
1 cup fresh cranberries
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 tsp cinnamon
1/8 tsp ground nutmeg
2 tsp cornstarch
Juice of 1 lemon
Pinch of salt

Topping 1:
3/4 cup milk
1 cup all purpose flour
1/2 cup sugar
2 tsp baking soda
2 pinches salt

Topping 2:
1 ¼ cups Original Bisquick® mix
½ cup sugar
2/3 cup milk
1 T melted butter



Preheat oven to 350 degrees F.

Place butter in a 9 inch deep dish pie plate or 2.5 quart casserole dish and place in the oven until butter melts. 

In a large bowl, toss together remaining filing ingredients. In a separate bowl, whisk topping ingredients. 

Remove casserole dish from oven and gently fill with fruit mixture. Pour topping over fruit filling.

Bake for 1 hour or until juices are bulling and cobbler is golden. If topping is browning too quickly, tent with foil.

2 comments:

  1. I made this dessert to take to a family Christmas dinner. Substituted one can of cranberry sauce because I put off shopping until Christmas eve but it turned out well in the recipe. I also drizzled melted white chocolate on the top. Everyone loved the recipe. Thanks, Mary!

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    Replies
    1. Ooh, that drizzle of chocolate sounds like a marvelous addition.

      I'm so glad it worked out for you!

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