Whipping together two holiday classics, the Apple-Cranberry Cobbler steals your heart after the very first morsel. Hot apple filling, sweet berry sauce, and spicy cinnamon blend the best of fall flavors into one dulcet bite.
—Alexa Diaz, contributing writer at Baked. Follow Alexa on Twitter @alexalucina.
Photo by Teresa Sabga, co-Editor-In-Chief at Baked.
Prep Time: 25 minutes
Cook Time: 30 minutes
• Refrigerated pie crust
• 6 gala apples
• ½ stick butter
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 cups fresh cranberries
• 2 tablespoons lemon juice
- Preheat the oven to 350°F. Dice apples and sauté them over medium heat in large skillet with butter, cinnamon, and nutmeg. Add in lemon juice. Cook apples until the spices are absorbed, or they turn golden brown. Add cranberries for two minutes, just until they soften and start to release their red color. Spoon the apple-cranberry mixture into four small, greased ramekins, until three quarters full.
- On a lightly-floured surface, roll out pie dough. Use a knife to slice thin strips for a latticed crust. Drape five strips over the filling, placing each a quarter inch apart. Gently fold every other strip back on itself, a little past the center. Take a long strip and lay it perpendicular to the other strips. Place the strips you folded earlier back on the new strip, pulling every other strip back over the top as you go. Trim any leftover dough hanging off the edges of the ramekin.
- Brush the crust with a light egg wash and cook until the crust is golden brown and the filling is bubbling. Serve warm.
This story was originally featured in Baked’s Fall 2014 issue. To read more, click here.