Cranberry-Apple Cobbler

Cranberries and pecans, apples and cinnamon—these much-loved ingredients come together to make a divine dessert. MORE+ LESS-

By Betty Crocker Kitchens

August 14, 2006

Topping

cup Gold Medal™ all-purpose flour

3/4

cup granulated sugar

1/4

cup butter or margarine, softened

egg, beaten

cups packed brown sugar

cup chopped pecans, toasted

teaspoon ground cinnamon

large tart red apples, peeled, cored and sliced

bag (12 oz) fresh cranberries, rinsed

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1

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.
2

In casserole, mix all filling ingredients. Crumble topping over fruit mixture.
3

Bake uncovered 25 to 30 minutes or until topping is golden brown.

Think of cobblers as first cousins to deep-dish pies. The cobbled, or bumpy, topping gives this favorite fruit dessert its name.
With fruit desserts such as this one, using the right size of dish is important. The fruit filling bubbles during baking and can spill out if the baking dish is too small. For extra insurance, place a baking sheet under the dish to catch any spills.