Clinton Kelly's Apple-Cranberry Cobbler (Corrected Version)

By Hklbrries

Editor's Note: This recipe, as it was originally printed in the November 11, 2012 issue of PARADE, incorrectly stated to use a 9-inch pie dish, omitting that a deep-dish plate was needed. We've updated the recipe here to specify using a 9-inch deep-dish pie plate, or a 9"x9"x1 1/2" baking dish. As a precaution, also place a baking sheet under your pie dish to catch excess spillage. We sincerely apologize for the omission, and hope you have success baking this fantastic cobbler this holiday.


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"The same components that go into an interesting outfit—color, texture, pattern, shine—are the things that make an interesting tabletop. You need a pop of color; some texture, like woven place mats; a little bit of print or pattern, like in a napkin; and then shine, like great candles."

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Clinton Kelly

Ingredients

• For Filling:
• 5 Granny Smith apples, peeled and chopped
• 1 cup cranberries
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2 tsp cornstarch
• Juice of 1 lemon
• Generous pinch of salt
• 8 Tbsp butter
• For Topping:
• 3/4 cup milk
• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 tsp baking soda
• 2 pinches of salt

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 F.

In a large bowl, toss together filling ingredients, except butter. In a separate bowl, whisk topping ingredients.

Add butter to a 9-inch deep-dish pie plate, or a 9"x9"x1 1/2" baking dish. (as a precaution, also place a baking sheet under your pie dish to catch excess spillage). Place in oven until melted. Remove from oven and fill with fruit mixture. Pour topping over fruit filling.

Bake for 1 hour or until juices are bubbling and cobbler is golden. Tent with foil if cobbler is getting too brown.


Nutritional Information:
Per serving
340 calories
58 g carbohydrates
3 g protein
12 g fat
30 mg cholesterol
500 mg sodium
3 g fiber