Taste of Home
Slow-Cooked Pumpkin Apple Cobbler
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 8 servings.
This spiced cobbler with apples and cranberries is sure to please all of your holiday guests. It is perfect for fall but can be made year-round since it uses fresh or frozen cranberries. —Joan Hallford, North Richland Hills, Texas
Ingredients
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5 cups sliced peeled tart apples (about 4 medium)
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1 cup fresh or frozen cranberries
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1 cup packed dark brown sugar, divided
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2 teaspoons ground cinnamon, divided
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1 teaspoon vanilla extract
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1/2 cup butter, softened
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3 large eggs, room temperature
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1 can (15 ounces) pumpkin
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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Chopped pecans, optional
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Vanilla ice cream or whipped cream
Directions
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1.
In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla.
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2.
In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture.
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3.
Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until apple mixture is bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.
Nutrition Facts
1 serving: 407 calories, 14g fat (8g saturated fat), 100mg cholesterol, 402mg sodium, 66g carbohydrate (36g sugars, 4g fiber), 7g protein.
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