When cranberries arrive in our local stores I make a habit of picking up as many bags as I can to hide in the freezer. They're kinda' hard to come by in the off season and there's just so many things you can do with them.
We have a particular fondness for the combination of sweet apples and tart cranberries and while I was thinking about making a pie like the one I posted a few years ago, to be honest I've been feeling rather lazy lately and cobbler is so much easier to make. This particular version is adapted from Land o Lakes but seeing as we enjoy desserts on the less sweet side, I cut the amount of sugar called for, added cranberries and put in a teaspoon or two of vanilla as well. I also used a combination of Gala and Granny Smith apples because they each bring a completely different flavor and texture to the party.
The end result is quite honestly one of my better efforts and while it would be fabulous with some home made ice cream like cinnamon, or sour cream vanilla, it is just fine on its own - warm from the oven with a sweet tart cinnamon kissed filling and crunchy vanilla flavored crust.
Apple Cranberry Cobbler (from JBug’s Kitchen Antics adapted from Land O’ Lakes
4 large Gala apples, peeled, cored and sliced
4 large Granny Smith apples, peeled, cored and sliced
1 cup fresh or frozen cranberries
3/4 cup sugar
1 teaspoon ground cinnamon
2 cups all purpose flour
1-1/4 cups granulated sugar
2 large eggs
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons vanilla
2/3 cup butter, melted
Preheat oven to 350. Place apples and cranberries in a large ungreased gratin pan or a 13 x 9 inch casserole dish. Sprinkle sugar and cinnamon over fruit.
In a medium bowl, combine flour, sugar, eggs, baking powder, salt, and vanilla and beat with electric mixer until mixture is crumbled – about 30 seconds. Sprinkle over fruit in casserole. Pour melted butter over the top. Bake for 50 to 55 minutes or until golden brown and bubbling. Serve warm.
A year ago - Baked Potato Pie
Two years ago - Old Fashioned Swiss Steak
Three years ago - Roasted Tomato Soup with Spinach Pesto