Cranberry-Apple Cobbler takes full advantage of in season, fall fruit. Sweet apples and tart cranberries make a layer of undeniably juicy and festive looking fruit. However, it’s the buttery topping that puts it all over the top!
There are so many delicious ways to use cranberries in mouthwatering recipes. Cranberries make the best thanksgiving muffins and a lovely cranberry spice cocktail. They make the best ever cranberry chutney and the most festive cranberry smoothie.
Cranberry Apple Cobbler Recipe
We all love apple pie, but it’s fun to change it up. This cranberry cobbler dessert is a festive, fuss-free ending to a special meal. The bursting cranberries oozing over the sides of the dish says it all.
If you have an aversion to pumpkin desserts, this would be a great ending to your Thanksgiving meal. The cobbler is sweet and tart, with a noticeable variance in texture.
This is one dessert you need to try for yourself, the apple-cranberry combo is one you’ll be pleasantly surprised with.
Ingredients Needed for Cranberry Apple Cobbler
- granulated sugar – used in two different parts of the recipe
- walnuts – make sure they are fresh
- golden raisins – these are so much better than regular raisins
- all-purpose flour- I have never substituted any other type of flour in this recipe
- vanilla extract – pure is best
- salt – use table salt here
- confectioners’ sugar – also known as powdered sugar
- apples – Granny Smith are preferred, but Jonathan, Rome Beauty and York Imperial also work well
- cranberries – these need to be fresh
- eggs – size large
- butter – for baked goods I always prefer using Kerrygold brand butter
- orange zest – don’t leave this out, it really brightens the flavors
How To Make Cranberry Apple Cobbler
Step one: Preheat oven to 350 degrees F.
Step two: In a large bowl, toss together sliced apples, cranberries, 1/2 cup of the granulated sugar, walnuts and golden raisins.
Step three: Butter four (5-inch) quiche dishes or one 8 x 8 baking dish. Spoon apple mixture evenly into prepared dishes.
Step four: For the topping, combine eggs, all-purpose flour, butter, the remaining 1/2 cup granulated sugar, orange zest, vanilla extract and salt. Stir with a fork until smooth. Spread the topping evenly over the fruit mixture.
Step five: Bake about 30 minutes, until topping is golden and fruit is tender. Cool slightly on a wire rack. Sift powdered sugar over the tops. Serve warm.
What Makes A Cobbler A Cobbler?
A cobbler is associated with a fruit dessert that has a biscuit-like topping.
A cobbler’s crust does not have a smooth top like a pie would, however, the topping is “cobbled” and coarse. It is spooned over the fruit filling and baked.
As you can see here the biscuit-style topping has been spooned over the fruit mixture. It does not have to completely cover the fruit.
While not shown, this is amazing with both a dollop of whipped cream or a scoop of vanilla ice cream…or both.
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Items You Need to Make This Recipe:
- A microplane zester for the orange zest
- creme brulee style ramekins or an 8 x 8 baking dish
Enjoy with your coffee.
Imagine these on your holiday table….
Words are not necessary here, are they?
Cranberry Apple Cobbler
- 2 medium baking apples (such as Granny Smith, Jonathan, Rome Beauty or York Imperial), peeled, cored and sliced
- 1 cup fresh cranberries
- 1 cup granulated sugar, divided
- 1/4 cup chopped walnuts
- 1/4 cup golden raisins
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup butter, melted
- 2 tsps orange zest
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- confectioners' sugar
- Preheat oven to 350 degrees F.
- In a large bowl, toss together sliced apples, cranberries, 1/2 cup of the granulated sugar, walnuts and golden raisins.
- Butter four (5 oz) ramekins or one 8 x 8 baking dish. Spoon apple mixture evenly into prepared dishes.
- For the topping, combine eggs, all-purpose flour, butter, the remaining 1/2 cup granulated sugar, orange zest, vanilla extract and salt. Stir with a fork until smooth. Spread the topping evenly over the fruit mixture.
- Bake about 30 minutes, until topping is golden and fruit is tender. Cool slightly on a wire rack. Sift powdered sugar over the tops. Serve warm.
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