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Christmas: Cranapple Cobbler

Source of Recipe

The Prepared Pantry


Recipe Introduction

This is an unusual but delightfully good dessert. It’s bright red and pretty. The sweet apples temper the tartness of the cranberries. We made this with a can of apple pie filling so it was quick and easy.

List of Ingredients

---For the filling

3/4 cup granulated sugar
3/4 teaspoon pumpkin pie spice
1 large orange
1/4 cup water
1 1/2 cups fresh, whole cranberries
1 21-ounce apple pie filling

---For the topping

1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold butter
2/3 cup buttermilk




Recipe

Preheat the oven to 400 degrees.

Grate the zest from the orange and set aside. Juice the orange.

For the filling, mix together the 3/4 cup sugar, spice, 1/2 cup of the orange juice, water, and cranberries in a heavy saucepan. Cook over medium heat, stirring gently, until the mixture comes to a boil. Mash the fruit with a spatula. Cover with a lid, reduce the heat to low, and simmer for five minutes or until the filling has thickened somewhat. Set aside to cool.

For the topping, whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Cut the cold butter in with a pastry knife until the mixture looks like coarse meal. Stir in the zest. Make a well in the center of the ingredients and add the buttermilk all at once. Stir until just moistened.

Stir the apple pie filling into the cranberry mixture. Spoon the filling into a nine- or ten-inch diameter pan or a nine-inch square pan. Place scoops of batter on the filling in even rows.

Bake for 35 minutes or until the filling is bubbly and the topping is well browned. Cool on a wire rack. Serve plain or with ice cream.

Why it works: There is no natural thickener in the filling. The natural pectin from the mashed cranberries will thicken it.