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.
*************************************************************************************************************
"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."
-
Clinton Kelly
- 8
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
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