Cranberry Apple Jalapeno Cobbler Recipe
Servings: 12
Ingredients
- 3 1/2 c. Fresh cranberries, stems carefully removed
- 1 c. Cranberry juice
- 3 x -(up to)
- 6 x Jalapenos, seeded, destemmed, and finely minced (Habs might be even better)
- 2 sm Apples
- 1 Tbsp. Finely minced orange rind
- 1 1/4 c. All-purpose flour
- 2 tsp Baking pwdr
- 1 c. Sugar
- 1/2 c. Butter, room temperature
- 2 x Large eggs, beaten
- 1 c. Lowfat milk
- 1 tsp Vanilla
- 1 tsp Grated lemon rind
Directions
- I made this cobbler for the Chicago Hotluck and everyone who tried it liked it. I added jalapenos (2 of 'em) to the recipe, and although the cobbler itself was good, it wasn't warm sufficient for my taste. The tartness of the cranberries seemed to overpower/dampen the heat of the chiles. The cranberry/chile pepper combo is a good one, though, so I'm going to keep trying. When I make it again I'll probably add in about six jalapenos, or possibly maybe 2 habs.
- Preheat oven to 375 degrees F. Combine the cranberries, cranberry juice and jalapenos in a saucepan, bring to the boil, lower heat, and simmer for 15 min. Meanwhile, peel, core and cut apples into 1/2-inch-thick slices
- (about 2 c.). Add in the apples and orange rind, return heat to simmer, and continue cooking for about 10 min.
- Meanwhile, sift the flour and baking pwdr together into a mixing bowl.
- Stir in the sugar. Cut in the butter till mix forms a fine meal. Add in the Large eggs, lowfat milk, vanilla and lemon rind, and mix with a wooden spoon till well blended, adding a little more flour if necessary to produce a loose but not wet batter.
- Pour cranberry mix into a 2-qt baking dish; then pour the batter proportionately over the top (scraping to cover, if necessary). Bake for about 1 hour or possibly until top is golden and cake tester comes out clean. Serve warm or possibly at room temperature.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 12 servings | |
| Calories 239 | |
| Calories from Fat 79 | 33% |
| Total Fat 8.96g | 11% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 286mg | 12% |
| Potassium 140mg | 4% |
| Total Carbs 37.71g | 10% |
| Dietary Fiber 2.6g | 9% |
| Sugars 24.25g | 16% |
| Protein 3.5g | 6% |
