Apple Cranberry Cobbler

Apple Cranberry Cobbler

For the Biscuit Topping:

1 1/2 cups unsifted all purpose flour
3 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 Tablespoons unsalted butter
1 egg
1/4 cup milk

For the Cobbler Filling:

1 cup sugar
2 Tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups sliced pared apples
1/2 cup cranberries or 1/2 cup whole berry cranberry sauce
1 pt half-and-half cream (optional)

  1. In a medium-sized bowl, sift together flour, sugar, baking powder and salt.
    Cut in butter until mixture resembles coarse crumbs.

  2. In small bowl, lightly beat egg with fork, stir in milk. Add all at once to
    dry ingredients stirring just to moisten. Set aside.

  3. Prepare apple filling: Combine 1 cup sugar, 2 tablespoons flour, cinnamon and
    nutmeg. Toss sugar mixture with the sliced apples and the cranberries
    Turn mixture in to large saucepan or kettle; cook, stirring, over
    medium heat until tender, about 7-8 minutes.

  4. Pour hot filling into 9x9x2-inch baking pan. Immediately spoon on biscuit
    topping in 8 mounds. Bake in preheated 400-F oven for 20 - 25 minutes.
    Serve warm with half-and-half, if desired.

Makes 8 servings.

The Albany Herald - Sep 16, 1984