Seasonal recipe: Apple cranberry cobbler

Autumn's apples and cranberries complement each other in this warm dessert that's perfect for a holiday dinner or any night of the week.

Thu, Oct 29 2009 at 1:20 PM EST

Photo: vieux bandit/Flickr

Apple Cranberry Cobbler

If the feedback I got about the apple crisp recipe I put up last month is anything to go by, it’s the kind of seasonal recipe that people appreciate.

Cranberries and apples are abundant right now, and I came across this apple cranberry cobbler recipe on myrecipes.com that I think you all may enjoy, too. If you’re looking for a new dessert to put next to your pumpkin pie at the Thanksgiving table this year, give this one a shot.

Ingredients

For Fruit

1/2 cup sugar (raw cane or organic would be ideal)
3/4 cup fresh orange juice (about 3 oranges, squeezed)
1/4 cup water
3/4 teaspoon pumpkin pie spice
12 oz. fresh or frozen cranberries
6 cups cubed peeled baking apples (Rome, Granny Smith or other)
1/4 cup dark rum

For Topping

1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup chilled butter, cut in small pieces
2/3 cup buttermilk
1 teaspoon grated orange rind
2 teaspoon sugar

Time Estimates

Prep time: 10 min

Cook time: 45 min

Total time: 55 min

Directions

Preheat oven to 400 degrees.
Grease or spray with non-stick spray a 3-quart oven-proof casserole.
For fruit, combine the sugar, orange juice, pumpkin pie spice, water, and cranberries in a saucepan. Bring to boil and stir occasionally. Turn heat to medium and simmer 10 minutes until cranberries pop and mixture starts to thicken. Remove from heat, cool slightly and stir in apple and rum. Put in prepared casserole.
For topping, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in the butter with a pastry blender or two knives. Combine buttermilk and orange rind, and add to flour mixture until just moist.
Spoon over top of fruit mixture in 8 equal portions. Sprinkle sugar on top.
Bake at 400 degrees for 35 minutes or until fruit is bubbling and topping is browned.

Yield

Makes one cassserole

My notes

For those who don’t cook with alcohol for whatever reason, the rum can be omitted from this recipe.
Several commenters on the recipe site said that they substituted half whole wheat flour for the white flour with success.
Make sure you get a good baking apple. Don’t subsitute a sweeter apple or you will end up with a soupy cobbler.