- 2-1/2 cups sliced peeled apples
- 2-1/2 cups sliced peeled firm pears
- 1 to 1-1/4 cups sugar
- 1 cup fresh or frozen cranberries, thawed
- 1/2 cup water
- 3 tablespoons quick-cooking tapioca
- 3 tablespoons Red Hots
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed
- 3 tablespoons milk
- Vanilla ice cream
- In a large, oven-safe skillet, combine the first eight ingredients; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full rolling boil, about 18 minutes. Dot with butter.
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until a soft dough forms.
- Drop topping by heaping tablespoons onto hot fruit. Bake at 375° until golden brown, 30-35 minutes. Serve warm with ice cream. Yield: 8 servings.
Originally published as Cran-Apple Cobbler in Country Woman November/December 2002, p29
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