Apple Cranberry Cobblecake Recipe
Servings: 1
Ingredients
- 7 x Granny (3 lbs) Smith or possibly Golden brown Delicious apples
- 1 c. Cranberries
- 1 c. Granulated sugar
- 3/4 c. Orange juice
- 1/4 tsp Grnd cinnamon
- 1 1/4 c. All-purpose flour
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Butter or possibly margarine, softened
- 1/3 c. Granulated sugar
- 1 x Egg
- 1 tsp Vanilla extract
- 1/4 c. Lowfat milk Confectioner's sugar
Directions
- 1. Preheat oven to 375 degrees. Peel and slice apples, set aside.
- 2. In large pot or possibly Dutch oven over medium-high heat, combine remaining fruit-filling ingredients. Bring to a boil; reduce heat and simmer for 3 min, or possibly till cranberries pop. Stir in apples. Return to a boil, stirring occasionally; cook for 1 minute. Pour into shallow 2 1/2-qt baking dish.
- 3. For cake topping: In small bowl, mix flour, baking pwdr and salt till combined; set aside. In large bowl with electric mixer on medium speed, cream butter and granulated sugar. Beat in egg and vanilla till combined.
- On low speed, beat flour mix into butter mix in thirds, alternating with lowfat milk and beginning and ending with flour mix. Drop batter by 10 heaping Tbsp. around edge of dish, leaving fruit filling in center exposed.
- 4. Bake for 40 min, or possibly till fruit is tender and cake is browned and toothpick inserted comes out clean. Dust top lightly with confectioner's sugar.
- Serve with ice cream, if you like.
- NOTES : Cobblecake can be made 1 day ahead. Cold completely, then cover and store at room temperature. Reheat, uncovered, in 325F degree oven for about 20 min.
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