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Apple-Cranberry Cobbler

Cook Time:  40 minutes
Serves: 9
Serving Size:   294 calories, 8g fat, 3g protein, 54g carbs, 20mg chol, 4g fiber, 143mg sodium

Ingredients:

Recommendations for apples (use at least 2 kinds): Cortland, Crispin, Golden Delicious, Goldrush, Gravenstein, Ida Red, Jonagold, Northern Spy, Rhode Island Greening, Stayman and Winesap

Crust

Filling

1 ½ cups all-purpose flour   

1/3 cup sugar

2 tablespoons cornmeal

1 tablespoon all-purpose flour

¼ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon cider vinegar

1 cup dried cranberries

¼ cup ice water

Cooking spray

6 tablespoons chilled butter (cut into small pieces)

10 cups thinly sliced peeled sweet-tart apple (about 6 large)

Cooking Instructions:

1.

Preheat oven to 425°

2. To prepare crust, lightly spoon 1 ½ cups flour into dry measuring cups; level with a knife.  Place 1 ½ cups flour, cornmeal, and salt in a food processor; pulse 2-3 times or until combined.  Add butter, and pulse 10 times or until mixture resembles course meal.  With the processor on, slowly add the ice water and vinegar through food chute, processing just until mixture is combined (do not form a ball).  Press gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes or until plastic can be easily removed.
3. To prepare filling, combine sugar, 1 tablespoon flour, and cinnamon in a large bowl.  Add cranberries and apple; toss well to coat.  Spoon apple mixture into an 11x17-inch baking dish coated with cooking spray.
4. Unwrap dough; place chilled dough on a lightly floured surface.  Roll dough into a 12x8-inch rectangle.  Fit dough over the filling.  Fold edges under; finish edges as desired.  Cut several slits in top of dough to allow steam to escape.  Bake at 425° for 30 minutes or until crust is golden brown.  Cool on a wire rack 10 minutes before serving.

Recipe from Cooking Light Magazine, Sept 2004

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