Apple Cranberry Cobbler
I don’t think I’ve ever met anyone who doesn’t love cobbler & ice cream! But seriously, it’s ALWAYS a major crowd-pleaser & this recipe is so easy it’s absolutely FOOLPROOF. :)
In my opinion, apples & cranberries are the perfect flavor combo for the holidays! I cannot believe I haven’t thought of pairing them together until now! It’s really important to buy the two types of apples listed in the recipe below -- 3 granny smith & 3 golden delicious! The first time I made this cobbler I only used granny smith apples and I found that is was a little too tart paired with the cranberries. Using the golden delicious apples was a PERFECT balance!
One of the things I love most about this cobbler recipe is how easy the dough is! No rolling it out, which is always a win in my book. Not to mention, I LOVE that the crust looks like cobblestones -- hence the name cobbler. ;) It also symbolizes that you made this 100% from scratch!
The cinnamon, ground ginger, nutmeg, rum extract, and orange zest take this cobbler to a whole new level when it comes to major flavor with the volume turned up! I love how they all complement the apples & cranberries.
Now, if you HATE peeling apples like me then do yourself a huge favor and buy this adorable red apple peeler & slicer! I love that it’s kind of vintage and bonus it’s on sale for ONLY $9 right now! I cannot wait for y’all to make this for the holidays! Bon appetit y’all!
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Apple Cranberry Cobbler
Yields 6-8 servings
Prep time: 25 minutes
Cook time: 45-55 minutes
INGREDIENTS
Fruit
3 granny smith apples, peeled & sliced
3 golden delicious apples, peeled & sliced
1 cup fresh cranberries
½ teaspoon cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon nutmeg
2 teaspoons rum extract
1 cup granulated sugar
1 teaspoon orange zest
2 tablespoons cornstarch
2 tablespoons unsalted butter, diced into small pieces
Crust
1 ½ cups all-purpose flour
⅓ cup granulated sugar
2 ¼ teaspoons baking powder
½ teaspoon coarse kosher salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
½ cup heavy cream
Optional
Vanilla ice cream
NOTES
Store in an air-tight container in the refrigerator for up to 3-4 days.
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INSTRUCTIONS
Fruit
Preheat oven to 375 degrees.
Spray a 9-inch square baking pan with non-stick cooking spray.
In a large bowl, combine apples, cranberries, cinnamon, ground ginger, nutmeg, rum extract, sugar, orange zest and cornstarch. Pour the mixture into the baking pan.
Top with 2 tablespoons of diced unsalted butter.
Crust
In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry cutter, cut in 2 tablespoons of cold butter into the dry ingredients until no visible pieces remain. (If you don’t have a pastry cutter, simply rub in the cold butter using your fingertips).
Cut in the remaining 4 tablespoons of butter until the mixture is in even pea-size pieces.
In a small bowl, whisk together the egg and heavy cream.
Using a spatula, fold in the cream mixture into the dry ingredients.
The dough will be shaggy and loose.
Spoon large spoonfuls of dough on top of the fruit in large clumps (it should look like old-fashioned cobblestones, hence the name cobbler).
Place the baking dish on top of a cookie sheet to prevent any fruit from spilling over.
Bake until golden brown & a toothpick inserted in the center of the topping comes out clean, about 45-55 minutes.
Cool cobbler on a wire rack, about 15-20 minutes.
Serve warm or at room temperature with vanilla ice cream.