Cranberry Apple Cobbler Pie Recipes

CRANBERRY-APPLE COBBLER PIE

Steps:

• If not using a pre-made crust:
• Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.
• Add about half of the butter to the food processor and pulse several times.
• Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
• Slowly add ice water by sprinkling the mixture with about 1/4 cup of ice water (strain the cubes out beforehand) and pulse again.
• Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
• Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface.
• Gather the mixture in a mound.
• Divide the dough mixture into two even-sized mounds.
• Use your hands and knead each mound just enough to form each one into a disk. You should just knead enough so that the dough holds together without cracks.
• Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.
• Remove one crust disk from the refrigerator.
• Let crust sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
• Roll out with a rolling pin on a lightly floured surface to a 12-inch circle, about 1/8 of an inch thick.
• As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
• Carefully place onto a 9-inch pie plate.
• Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
• Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
• Add filling to the pie and proceed with baking instructions.
• In large bowl, gently mix apples and cranberries.
• In small bowl, mix remaining filling ingredients.
• Add dry ingredients to fruit; toss to coat.
• Pour into crust-lined pan.
• In small bowl, mix all topping ingredients except butter and pistachios.
• With pastry blender or fork, cut in butter until crumbly.
• Stir in pistachios.
• Sprinkle evenly over filling.
• Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown.
• After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
• If desired, serve warm with whipped cream or ice cream.

APPLE CRANBERRY COBBLER WITH CINNAMON AND VANILLA

Steps:

• Gather the ingredients.
• Grease a 2 1/2- to 3-quart baking dish . Preheat oven to 375 F.
• Toss sliced apples with cranberries and lemon juice.
• In a bowl, combine the 3/4 cup granulated sugar, 1/2 cup brown sugar, 3 tablespoons all-purpose flour , 1 teaspoon cinnamon, and 1/2 teaspoon salt; add to the apple mixture and toss to coat. Mix in the apple juice and vanilla.
• Arrange the apple mixture in the prepared baking dish. Dot with the soft butter.
• To make the topping, in a mixing bowl, combine 3/4 cup flour, 1/2 cup sugar, 1 scant teaspoon baking powder, and 1/4 teaspoon salt.
• In a separate small bowl, whisk the egg with cream and melted butter; stir into the dry ingredients and beat until smooth.
• Using a tablespoon, drop spoonfuls of the batter evenly over the fruit mixture. The batter will spread as the cobbler bakes.
• Bake for 40 to 50 minutes, until fruit is tender and topping is nicely browned.
• Serve and enjoy!

CRANBERRY APPLE CRISP

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

CRANBERRY APPLE PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.

SLOW-COOKER CRANBERRY APPLE PIE COBBLER RECIPE BY TASTY

Steps:

• Pour cranberry sauce and apple pie filling into a slow cooker and evenly spread across the bottom.
• Pour cake mix into slow cooker in an even layer over apples and cranberry.
• Slice stick of butter into 8 slices and evenly distribute over cake mix.
• Cover and cook on high for 2 ½ hours.
• Server a la mode with vanilla ice cream or your favorite whipped cream.
• Enjoy!

CRANBERRY-APPLE COBBLER

Steps:

• Heat oven to 400°F. Grease 2-quart casserole. In medium bowl, mix flour and granulated sugar. Cut in butter, using fork or pastry blender, until crumbly. Stir in egg until blended.
• In casserole, mix all filling ingredients. Crumble topping over fruit mixture.
• Bake uncovered 25 to 30 minutes or until topping is golden brown.

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 CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside.
• In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish.
• For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish.
• Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.

CRANBERRY COBBLER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch baking dish with cooking spray.
• Spread cranberries in the prepared baking dish and sprinkle with 1/4 cup sugar.
• Stir together remaining 1 cup sugar, flour, and melted butter in a bowl. Whisk eggs together in a separate bowl and stir into sugar-flour mixture until smooth. Pour over cranberries in the baking dish.
• Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour.

APPLE-CRANBERRY CRISP PIE

Steps:

• Heat oven to 425°F.
• Prepare pie crust in 9" pie pan.
• In large bowl, combine all filling ingredients but the fruit and mix well.
• Add fruit, mix, and spoon into crust.
• In small bowl, combine all topping ingredients and mix with fork or pastry blender until crumbly.
• Sprinkle over filling.
• Bake at 425F for 35-45 minutes or until apples are tender and topping is golden brown.
• Cover edge of crust with foil after 15 minutes of baking to prevent excessive browning.
• Enjoy!

CRANBERRY-APPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch square pan with nonstick spray.
• Spread apple pie filling in the prepared pan. Top with cranberry sauce. Sprinkle cake mix evenly over top, then cover cake mix as much as possible with butter slices. Sprinkle with walnuts.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for a least 15 minutes before serving.