Apple Cranberry Cobbler With Almond Streusel

By ltrodrigu

This recipe is adapted from one created by Chicago pastry chef Amanda Rockman. You can also use frozen cranberries for the cobbler—just thaw and drain them first.

Ingredients

• For the Cobbler:
• 1 large sugar pie pumpkin or kabocha squash (about 5 pounds)
• 3/4 cup granulated sugar, plus more for seasoning
• 1 teaspoon ground cinnamon, plus more for seasoning
• 1/2 cup packed brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• pinch of freshly ground nutmeg
• 2 tablespoons unsalted butter
• 7 cups peeled, cored, thinly sliced Granny Smith apples (5 or 6)
• 1 1/2 cups fresh cranberries
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon grated ginger
• For the Streusel:
• 1/3 cup packed brown sugar
• 1/2 cup flour
• 1/3 cup almond flour
• 1/2 cup unsalted butter, room temperature, cut into pieces
• 1/2 teaspoon almond extract

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

Preheat oven to 325 degrees. Cut off top quarter of pumpkin, including stem. Scrape out and discard seeds and fibers. Generously season pumpkin cavity with sugar and cinnamon.

In a large bowl, mix sugar, cinnamon, brown sugar, cornstarch, salt and nutmeg. In a large skillet over medium-high heat, melt butter. Sauté apples, stirring, until softened, 5 minutes. Add cranberries and lemon juice and sauté 5 more minutes. Stir in vanilla extract, ginger and dry ingredients and cook until sugar dissolves, 1-2 minutes.

Stuff apple mixture (including any liquid) into pumpkin. Place on a parchment-lined baking sheet and bake 1 hour.

Meanwhile, make streusel: In a food processor, combine brown sugar, flour and almond flour. Add butter and almond extract and pulse until mixture has a texture like sand. Mound streusel on top of pumpkin and bake 1 more hour, or until pumpkin is tender and filling is bubbling.