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Cranberry Apple Walnut Cobbler Recipe
Cranberries, walnuts, and apples—what could be better. The tartness of the
cranberries accents the sweetness of the cooked apples perfectly. And
the topping is perfect—rich and crumbly and loaded with nuts.
It’s like an apple pie with extra flavor and nuts. And it’s
easy . . . much easier than your favorite pie recipe.
Ingredients
Filling:
6
large baking apples peeled, cored, and sliced (about 8 to ten cups)
1 12-ounce can apple juice concentrate, thawed
1 teaspoon vanilla extract
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 cup brown sugar, packed
2 tablespoons butter
3/4 cup dried cranberries
Topping:
8
tablespoons butter, melted
2/3 cup milk
2 eggs
2
cup flour
1 cup chopped walnuts
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Directions
1.
Prepare the apples. The slices should be about 1/2-inch thick.
2. For the filling, mix the apple juice concentrate, the vanilla, the
cornstarch, and the cinnamon in a large pan. After the filling liquid
is mixed, measure and add the brown sugar. Stir until dissolved. Add
the butter.
3. Add the apple slices and cranberries and stir to coat. Heat over
medium heat until the apples are nearly tender and the sauce is translucent
and bubbly.
4. While the apples are cooking preheat the oven to 350 degrees and
mix the topping.
5. In a medium bowl, whisk the butter, milk, and eggs together.
6. In a large bowl, mix the flour, nuts, sugar, baking powder, and salt
together. Make a well in the center of the dry ingredients.
7. Once the apple filling is cooked, remove the filling to an ungreased
9 x 13-inch baking pan.
8. Pour the wet topping ingredients into the well in the dry ingredients.
Stir with a spatula until mixed.
9. Spoon the dough over the filling. It does not need to be smooth and
minor gaps in the topping are alright. Bake the cobbler for 30 minutes
or until the top begins to brown and a toothpick inserted in the center
comes out clean.
Serve hot with ice cream or whipped cream.
