Apple Cranberry Cobbler Recipe

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Apple Cranberry Cobbler Recipe
Apple Cranberry Cobbler Recipe photo by Taste of Home
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Apple Cranberry Cobbler Recipe

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"My family enjoys the sweetness of the apples as well as the tartness of the cranberries in this old-fashioned treat," says Regina Stock of Topeka, Kansas. "It's a great dessert to make during the peak of apple season."
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 5 cups sliced peeled tart apples
  • 1-1/4 cups sugar
  • 1 cup fresh or frozen cranberries
  • 3 tablespoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 1 cup water
  • 2 tablespoons butter
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup milk

Directions

In a large saucepan, combine the apples, sugar, cranberries, tapioca, cinnamon and water. Let stand for 5 minutes, stirring occasionally. Cook and stir over medium heat until mixture comes to a full boil. Cook and stir 3 minutes longer. Pour into a greased 2-qt. baking dish. Dot with butter.
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk to form a soft dough. Drop dough by tablespoonfuls over hot apple mixture.
Bake, uncovered, at 375° for 30-35 minutes or until topping is golden brown and a toothpick inserted into topping comes out clean. Yield: 8 servings.
Originally published as Apple Cranberry Cobbler in Taste of Home October/November 2003, p45

Nutritional Facts

1 each: 316 calories, 9g fat (6g saturated fat), 24mg cholesterol, 178mg sodium, 59g carbohydrate (43g sugars, 2g fiber), 2g protein.

  • 5 cups sliced peeled tart apples
  • 1-1/4 cups sugar
  • 1 cup fresh or frozen cranberries
  • 3 tablespoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 1 cup water
  • 2 tablespoons butter
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup milk
  1. In a large saucepan, combine the apples, sugar, cranberries, tapioca, cinnamon and water. Let stand for 5 minutes, stirring occasionally. Cook and stir over medium heat until mixture comes to a full boil. Cook and stir 3 minutes longer. Pour into a greased 2-qt. baking dish. Dot with butter.
  2. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk to form a soft dough. Drop dough by tablespoonfuls over hot apple mixture.
  3. Bake, uncovered, at 375° for 30-35 minutes or until topping is golden brown and a toothpick inserted into topping comes out clean. Yield: 8 servings.
Originally published as Apple Cranberry Cobbler in Taste of Home October/November 2003, p45

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