Dessert & Baked Goods › Apple Cranberry Cobbler

For the Filling

• 6-8 Granny Smith apples or any firm flesh apple, peeled cored, and sliced into wedges
• 1 lb whole fresh or thawed cranberries
• 2 cups sugar + 2 tbsp sugar
• 2 tbsp flour
• 1 tsp nutmeg (optional)
• 1 stick (¼ lb) cold butter, sliced (distributed on top of filling before adding top crust)

For the Dough

• 2 cups flour
• 1 tsp salt
• 1 tsp sugar
• 4 tsp baking powder
• 2 sticks (1/2 lb) cold butter, finely diced
• 1/4 - 1/2 cup milk

Make the Filling

1. In a deep baking dish place sliced apples and whole cranberries
2. Combine 2 tbsp flour, 2 tbsp sugar and 1 tsp nutmeg and toss apples with this mixture.  This will make a great thickened juice for the cobbler
3. Toss in 2 cups of sugar as cranberries are very tart and need the extra sugar

Make the Dough

1. Preheat oven to 425º
2. Sift flour, sugar, salt and baking powder together in a bowl
3. Cut cold butter into small pieces and add to the flour mixture, and mix quickly with your hands or with a pastry cutter
4. Add milk a little at a time until you can form dough.  If the dough is too sticky, add a bit of flour
5. Once you have a dough, place on a floured board and knead 3 times only
6. Then roll dough for top and bottom crusts to a thickness of ½"

Assemble & Bake the Cobbler

1. Lower oven temperature to 350º
2. Place bottom crust layer in a baking pan or dish
3. Add filling and place slices of 1 stick (¼ lb) of butter on top of filling
4. Add top crust, filling in any open spaces with the pieces of dough left over
5. Bake for 1 hour, 15 minutes.  The top should be golden and juices should be bubbling