Cran Apple Cobbler Martini Recipe 55

CRAN-APPLE COBBLER

Steps:

• In a large cast-iron or other ovenproof skillet, combine the first eight ingredients; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full rolling boil, about 18 minutes. Dot with butter., In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until a soft dough forms., Drop topping by heaping tablespoons onto hot fruit. Bake at 375° until golden brown, 30-35 minutes. Serve warm with ice cream.

QUICK CRAN-APPLE COBBLER

Steps:

• In an ungreased 9-in. pie plate, combine the pie filling and cranberries. In a small bowl, combine biscuit mix and water; drop by tablespoonfuls over filling., Bake at 450° for 10-12 minutes or until lightly browned. Cover and bake 10-12 minutes longer or until topping is golden brown and a toothpick inserted in a biscuit comes out clean. Serve warm.

CRAN-APPLE COBBLER MARTINI RECIPE - (5/5)

Steps:

• Mix all with ice pour in glass with crushed graham cracker rim garnish with apple slice

CRAN-APPLE PIE

Steps:

• In a large bowl, combine all-purpose flour, cake flour, sugar, salt and baking powder; cover and freeze 30 minutes. Place lard and butter in a separate bowl; freeze 30 minutes. Place flour mixture in a food processor; pulse until blended. Add lard and butter; pulse until mixture is the size of peas., Transfer flour mixture to a large bowl. Mix together egg yolk and 10 tablespoons ice water; gradually add to flour mixture. Toss with a fork until dough holds together when pressed, adding more water if needed. Divide dough into thirds. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. , In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon, salt and nutmeg; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining 2 tablespoons juice until smooth; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in cranberries., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Pour fruit filling into crust. , Roll out another portion of dough; make a lattice crust. Place over filling. Trim and seal edge. Roll out remaining portion of dough to a 14x4-in. rectangle. Cut four 14x1/4-in. strips. Place 2 strips side by side; twist together. Repeat with remaining 2 strips., For decorative cutouts, cut remaining dough out with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Combine egg and milk; lightly brush lattice and edge of crust with egg mixture. Place twists along edge of pie crust, pressing lightly to adhere. Overlap cutouts on the lattice and along edge of pie. Refrigerate pie until crust is well chilled, about 30 minutes., Preheat oven to 400°. Brush cutouts with egg mixture. Cover edges loosely with foil coated with cooking spray. Bake 20 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 30-40 minutes longer. Cool on a wire rack.

CRANBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
• Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes.

CRANBERRY APPLE COBBLER

Steps:

• Heat oven to 400 degrees.
• Peel, core, and slice 4 medium tart cooking apples into 1/4 inch slices.
• In large bowl, combine all cobbler ingredients except apples and cranberries.
• Add apples and cranberries; toss to coat with flour mixture.
• Put in 2-quart casserole dish.
• In medium bowl, stir together 2/3 cup flour and 1/2 cup sugar, cut in butter until crumbly.
• Sprinkle over fruit mixture.
• Bake for 40 to 45 minutes, or until golden brown.
• Serve warm with ice cream.

APPLE CRANBERRY COBBLER

Steps:

• In a large saucepan, combine the apples, sugar, cranberries, tapioca, cinnamon and water. Let stand for 5 minutes, stirring occasionally. Cook and stir over medium heat until mixture comes to a full boil. Cook and stir 3 minutes longer. Pour into a greased 2-qt. baking dish. Dot with butter., In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk to form a soft dough. Drop dough by tablespoonfuls over hot apple mixture. , Bake, uncovered, at 375° for 30-35 minutes or until topping is golden brown and a toothpick inserted into topping comes out clean.

CRAN-APPLE COOKIE COBBLER

Steps:

• Place apples in a greased 9-in. square baking dish. Combine cranberry sauce, brown sugar, flour and cinnamon; pour over apples. Cut cookie dough in half widthwise (refrigerate half of the dough for another use). Cut remaining dough into 1/4-in. slices. , Place over apple mixture. Bake at 400° for 25-30 minutes or until toppings is golden brown and apples are tender. Serve with ice cream if desired.