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 (½ lb) cold butter, finely diced
  • ¼ -½  cup milk


Make the Filling

  1. In a deep mixing bowl place sliced apples and whole cranberries
  2. Combine flour, sugar and  nutmeg (if using) and toss with apples and cranberries.  This will make a great thickened juice for the cobbler
  3. Add remaining sugar and toss

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