Cranberry Apple Cookie Cobbler Recipes

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 CRISP WITH OATMEAL-COOKIE CRUMBLE

Steps:

• Make the crumble:
• Mix flour, granulated sugar, oats, brown sugar, vanilla, baking powder, cinnamon, salt, and nutmeg in a large bowl. Add butter and mix with your hands until mixture feels like damp sand and clumps form. Add almonds and mix with a wooden spoon until evenly distributed and large, walnut-sized clumps form. Freeze 30 minutes.
• Make the filling:
• Toss apples, cranberries, granulated sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg in a large bowl. Let stand 10 minutes.
• Bake the crisp:
• Meanwhile, preheat oven to 350°F. Place baking dish on a foil-lined rimmed baking sheet (if using a Dutch oven, you don't need the baking sheet).
• Toss apple mixture again, then transfer to baking dish, leaving some juices behind. Break crumble into smaller pieces, leaving some larger clumps. Top apples with crumble, mounding slightly if needed.
• Bake apple crisp until crumble is golden brown and filling is bubbling through in the center, about 1 hour. Transfer baking dish to a wire rack and let cool 10 minutes. Serve warm with whipped cream or ice cream topped with almonds.
• Do Ahead
• Crumble can be made 1 week ahead; cover and freeze. Crisp can be assembled 1 day ahead; cover and chill.

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 CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

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.

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.

APPLE CRANBERRY COOKIE COBBLER

Steps:

• 1. Preheat oven to 400°.
• 2. Peel, core and thinly slice apples.
• 3. Place apples in a 9 x 13" baking dish.
• 4. Combine cranberry sauce, sugar, flour and 1 tsp. cinnamon in a med-sized mixing bowl.
• 5. Mix well, to remove flour lumps.
• 6. Spread mixture over the sliced apples.
• 7. Slice cookie dough into 1/4" slices. I use a decorative-edged cutter, to give the cookie slices a "textured" look. They look pretty when they cook. Arrange slices evenly in a 'shingled' or layered pattern over apple mixture.
• 8. Sprinkle cookies evenly with 2 tsp. sugar.
• 9. Bake for 30 - 35 minutes, or until apples are tender, mixture is bubbling up thru the crust, and top is golden brown. The above recipe is for a 9" x 13" baking dish. Cut amounts in half, if using a 9x9" or 8x8" pan.
• 10. OTHER POSSIBILITIES: 2 large cans (28-oz each) sliced peaches, well-drained; 1 cup sliced frozen strawberries, thawed, with the juice drained off. Mix w/ 1/3 - 1/2 c. brown sugar, 6 T. flour, and 1/2 tsp. cinnamon (a good pinch!). Cover with sliced sugar cookie dough. Bake 9x9" pan, 400°, 30 - 35 minutes. OR: 2 large cans blackberries, drained, and 1 reg. can pears, sliced, drained. Might need to use slightly more brown sugar (1/2 c. - 2/3 c.) if berries are tart. Use same amounts of flour and cinnamon as for peach cobbler, above. Bake in 9x9" baker, 400°, 30 - 35 minutes. 3 cups rhubarb, fresh or frozen, and 1 cup sliced, frozen strawberries, thawed, with the juice. Use 2/3 cup brown sugar, 6T. of flour and 1/2 tsp. of cinnamon. Bake in 9x9" baker, 375°, 35 - 45 minutes, or until rhubarb is tender. You could probably do this with 2 large cans of fruit cocktail, drained WELL, and follow instructions above for peach cobbler. You could use other types of cookie dough, too .... chocolate chip, on top of pure strawberry cobbler, perhaps? Homemade gingersnap cookie dough, on top of Blackberry-Pear Cobbler? Use your imagination ... and vanilla ice cream, lots of vanilla ice cream, when you serve it HOT!!