cranberry apple cobbler
Cranberries, apples and oranges are best friends. I never knew they were when I first had this dessert. But their closeness is really apparent in this cobbler. It's amazing served cold on a warm day and it's bright and refreshing in the middle of Winter.
For the filling
12 oz package of cranberries
1 granny smith apple (cored and sliced)
1 medium to large sized orange
1/2 cup of light brown sugar
1 teaspoon of cinnamon
For the cobbler topping
1 cup of flour
1 cup of sugar
1/4 cup of sour cream
1 teaspoon of vanilla
1 stick of butter (softened)
2 eggs
1/4 teaspoon of salt
For the filling
12 oz package of cranberries
1 granny smith apple (cored and sliced)
1 medium to large sized orange
1/2 cup of light brown sugar
1 teaspoon of cinnamon
For the cobbler topping
1 cup of flour
1 cup of sugar
1/4 cup of sour cream
1 teaspoon of vanilla
1 stick of butter (softened)
2 eggs
1/4 teaspoon of salt
Rinse your cranberries. If the cranberries are frozen let them sit in warm water for a few minutes to thaw. They thaw rather quickly so it will only take a few minutes. Remove the core from the apple.
Then peel and slice your apple. The apples should be about a 1/2 inch in size. Place them into a large bowl with the cranberries.
The orange in this recipe is really the highlight. Zest the orange and place the zest into the bowl with the cranberries and apples.
Add the juice of the orange as well along with the brown sugar and cinnamon. Toss the mixture well. Can you smell the orange? It smells awesome!
Now let's work on the cobbler topping. In a separate bowl add in the softened butter, sugar, sour cream, eggs, vanilla, salt and flour.
Blend the mixture together until smooth. Pretty easy right?
Preheat your oven to 325 degrees. I am going to show you 2 different ways to bake this dish although it is entirely up to you. For small parties I like to use small ramekins or small single serve bake proof dishes. Place about 2 tablespoons of the filling at the bottom of the ramekin. And then add 2 tablespoons of the topping right on top. Then place a few shakes of cinnamon on top.
For larger parties I like to use an oven proof casserole dish. Place the filling on the bottom then the cobbler topping right on top. Smooth out the topping to reach all of the edges of the pan. Then add a few shakes of cinnamon. Place the cobbler in a 325 degree oven.
For either baking dish the cobbler will be done once a inserted toothpick comes out clean. About 40-45 minutes for the ramekins and about 50-55 minutes for a
single large baking dish.
Enjoy!
