Cranberry Apple Cobbler

By draingal

Ingredients

• Topping:
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 cup fresh cranberries
• 3 tbsp. quick cooking tapioca
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1 cup water
• 5 cups Cortland or Granny Smith apples, cored, peeled and sliced
• 2 tbsp. unsalted butter
• 3/4 cup flour
• 2 tbsp. sugar
• 1 tsp. baking powder
• 1/8 tsp. salt
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup milk

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees.
Butter a 2 1/2 quart baking dish.
In a large saucepan mix the sugars, cranberries, tapioca, cinnamon, nutmeg and water. Stir until well combined.
Add the apples and stir to coat.
Cook over medium heat and keep stirring until the mixture boils. Cook and stir for 4 minutes.
Pour the apple mixture into the baking dish. Slice the butter into thin pats and put on top of the apples.
Put the flour, sugar, baking powder and salt into a large bowl. Cut in the butter with a pastry blender until crumbly.
Stir in the milk until the dough forms. Drop tablespoons of the dough over the apple mixture.
Bake uncovered at 350 degrees for 1 hour or until topping is golden brown. Rotate the dish 180 degrees at halfway point of baking time.
Take out of the oven and cool on a rack for 5 to 10 minutes.
Serve with sweetened whipped cream or ice cream.