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)
-
In a medium-sized bowl, sift together flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs. -
In small bowl, lightly beat egg with fork, stir in milk. Add all at once to
dry ingredients stirring just to moisten. Set aside. -
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. -
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