Apple Cranberry 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

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 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.

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!!

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 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

Steps:

• 1. Preheat oven to 400. For filling, whisk together apple juice,cornstarch, lemon juice, and ginger in an 8 inch cast iron skillet til cornstarch dissolves.
• 2. Add apples, cranberries, 3/4 cup sugar, the brown sugar and cinnamon; stir to coat. Bring mixture to a boil over medium high heat. Reduce heat to medium and simmer til mixture thickens, 2 to 3 minutes. Off heat, stir in vanilla.
• 3. Topping; 1 cup flour 1/2 cup sugar 1 tsp. baking powder 1/2 tsp. kosher salt 6 Tbsp. cold unsalted butter,cued 1/2 cup chopped walnuts 1 Tbsp. minced lemon zest 1/4 cup boiling water
• 4. For topping, stir together flour, 1/2 cup sugar, baking powder and salt in a bowl. Cut in butter,using a pastry blender til mixture resembles coarse meal. Add walnuts, zest and water; stir just til moistened. Drop dough evenly over fruit mixture. Bake cobbler til filling is bubbly and topping is browned, about 25 minutes. Let cobbler cool on a rack 1 hour before serving.

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 COOKIE COBBLER

Steps:

• Heat oven to 400 degrees. Prepare apples and set aside. In a small bowl mix cranberry sauce, brown sugar, flour and cinnamon to combine thoroughly. Add in apple slices, tossing to coat. Place in ungreased baking dish. Lay sliced cookie dough on top. Bake for 25 min, checking for doneness. Cookie dough should be cooked through and brown on top. Let cold thoroughly. Garnish with whipped topping. If you like, place edible decoration on top of whipped topping.

APPLE-CRANBERRY COBBLER

Steps:

• Preheat the oven to 375 degrees.
• Combine the apples and cranberries in a large, glass baking dish. In a large bowl, blend the vegan butter, stevia, oats, flour, baking powder, vanilla extract, spices, and sea salt.
• Add the maple syrup and almond milk. Drop the cobbler mixture by the spoonful onto the apple and cranberry mixture. Pat down the cobbler mixture and sprinkle with additional stevia, if desired.
• Bake until golden brown, for 45 minutes. Remove from the oven. Set aside for 5 minutes before serving. Top with a scoop of dairy-free ice cream, if desired.

CRANBERRY APPLE CRISP RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Mix the flour, brown sugar, oats, and pecans together. Add butter and mix with a fork until well combined and crumbly.
• Toss the sliced apples and cranberries with the granulated sugar and cinnamon and place in a 2-quart baking dish. Top with the crisp topping.
• Bake for about 35 to 40 minutes or until the topping is a golden brown and the cranberries are bubbly.
• Serve warm and enjoy!

APPLE CRANBERRY COOKIE COBBLER

Steps:

• Preheat oven to 400 degrees. Peel, core, and slice apples. Cut apples in half; place in deep dish baker. Combine cranberry sauce, sugar, flour, and cinnamon in bowl; mix well. Pour over apples; mix well. Cut cookie dough in half; reserve one portion for another use. Slice cookie dough into 1/4-inch thick slices. Arrange proportionately over apple mix. Bake 30-35 min or possibly till apples are tender and top is golden. Yield: 10 servings.