Apple Cranberry Cobbler
Ingredients
For the Filling
- 6-8 Granny Smith apples or any firm flesh apple, peeled cored, and sliced into wedges
- 1 lb whole fresh or thawed cranberries
- 2 cups sugar + 2 tbsp sugar
- 2 tbsp flour
- 1 tsp nutmeg (optional)
- 1 stick (¼ lb) cold butter, sliced (distributed on top of filling before adding top crust)
For the Dough
- 2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 4 tsp baking powder
- 2 sticks (½ lb) cold butter, finely diced
- ¼ -½ cup milk
How-to
Make the Filling
- In a deep mixing bowl place sliced apples and whole cranberries
- Combine flour, sugar and nutmeg (if using) and toss with apples and cranberries. This will make a great thickened juice for the cobbler
- Add remaining sugar and toss
Make the Dough
- Preheat oven to 425º
- Sift flour, sugar, salt and baking powder together in a bowl
- Cut cold butter into small pieces and add to the flour mixture, and mix quickly with your hands or with a pastry cutter
- Add milk a little at a time until you can form dough. If the dough is too sticky, add a bit of flour
- Once you have a dough, place on a floured board and knead 3 times only
- Then roll dough for top and bottom crusts to a thickness of ½"
Assemble & Bake the Cobbler
- Lower oven temperature to 350º
- Place bottom crust layer in a baking pan or dish
- Add filling and place slices of 1 stick (¼ lb) of butter on top of filling
- Add top crust, filling in any open spaces with the pieces of dough left over
- Bake for 1 hour, 15 minutes. The top should be golden and juices should be bubbling