Cranberry-Apple Cobbler
This Cranberry-Apple Cobbler draws inspiration from a 1947 recipe. We love the addition of apples in the filling and cornmeal in the topping.
Cranberry-Apple Cobbler
Photo Credit : Heath RobbinsIrene Young of Melrose, Massachusetts, won $3 in March 1947 for her “Cranberry Puff-Up” recipe. This Cranberry-Apple Cobbler draws inspiration from that recipe, and we love the addition of apples in the filling and cornmeal in the topping.
Yield:
8 to 10 servingsFor the filling:
Ingredients
1 large firm-tart apple, such as Granny Smith or Northern Spy, peeled and diced
3 ½ cups (12-ounce package) cranberries, fresh or frozen
1 cup granulated sugar
1 cup water
Instructions
Preheat your oven to 350° and set a rack to the middle position. Grease a 9×13-inch baking dish or 8 ramekins. Set aside.
In a 3- to 4-quart pot over medium-high heat, bring the apple, cranberries, 1 cup of sugar, and 1 cup of water to a boil. Reduce the heat to a simmer and cook 10 minutes; then remove from the heat and let sit 15 minutes.
For the topping:
Ingredients
1 cup all-purpose flour
1/2 cup cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg
1/2 cup vegetable oil, plus more for baking dish
2/3 cup milk
Zest of 1/2 lemon
Vanilla ice cream (for serving)
Instructions
Meanwhile, make the topping: In a medium-size bowl, whisk together the flour, cornmeal, baking powder, and salt. Add the egg, oil, milk, and lemon zest, and stir just to combine.
Pour the cranberry filling into the prepared baking dish (or ramekins); then top with the cornmeal batter. Bake until the topping is firm and just beginning to turn golden at the edges, 25 to 30 minutes. Serve warm, with ice cream.
