Cranberry Apple Cobblers

by Cathy Pollak
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cranberryapplecobblerThe abundance of apples this time of year takes dessert to a whole new level.  The possibilities are endless and a welcome change from fruits of summer.

I love apple pie but it's fun to change it up a bit.  These Cranberry-Apple Cobblers are a festive, fuss-free ending to a special meal.  I love how the bursting cranberries ooze over the sides of the dish. 

For those of you who have an aversion to pumpkin desserts, this would be a great ending to your Thanksgiving meal.  It's sweet and tart with a great variance in texture.  If you don't believe me you'll have to try it yourself.

Adapted from Holiday Cooking

2 medium baking apples (such as Granny Smith, Jonathan, Rome Beauty or York Imperial), peeled, cored and sliced
1 cup fresh cranberries
1 cup granulated sugar
1/4 cup chopped walnuts
1/4 cup golden raisins
2 eggs
3/4 cup all-purpose flour
1/2 cup butter, melted
2 teaspoons orange zest
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Powdered sugar

In a large bowl, toss together sliced apples, cranberries, 1/2 cup of the granulated sugar, walnuts and golden raisins.

Butter four 5-inch quiche dishes or individual pie pans.  Spoon apple mixture evenly into prepared dishes. 

For the topping, combine eggs, all-purpose flour, butter, the remaining 1/2 cup granulated sugar, orange zest, vanilla extract and salt.  Stir with a fork until smooth.  Spread the topping evenly over the fruit mixture.

Bake about 30 minutes in a 350 degree oven or until topping is golden and fruit is tender.  Cool slightly on a wire rack.  Sift powdered sugar over the tops.  Serve warm.

 

--Recipe Courtesy of Cathy Pollak at TheNoblePig.com

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