Cranberry Apple Cobbler
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This recipe comes from the Rumford Complete Cookbook (mine is from the 1940s), and is titled Rumford Fruit Cobbler.
I was watching a food show that starred Andrew Zimmern, and he was at a family’s estate somewhere in the northeast, where they made an apple cobbler studded with cranberries. I thought that would be the perfect combination for this classic recipe!
PrintCranberry Apple Cobbler
This tangy cobbler is the perfect autumnal dessert!
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour and 5-10 minutes
- Category: Baking
- Method: baking
Ingredients
4 large apples (I used Granny Smith)
1-1/2 cups fresh or frozen cranberries
1-1/2 cups granulated sugar
1-1/2 cups water
4 Tablespoons salted butter
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
Instructions
Preheat your oven to 375 degrees.
Peel and slice the apples, and put them in an oven-proof Dutch Oven.
Sprinkle on the cranberries, 1-1/2 cups sugar, and water.
Cook and stir on medium-high heat until the fruit is tender.
In the meantime, using an electric mixer, cream the butter and 1/2 cup sugar, then beat in the eggs.
Blend in the dry ingredients alternately with the milk.
Pour the batter over the fruit mixture, and bake at 375 degrees for 45-50 minutes, or until the top is browned.
Notes
Serve warm with whipped cream or ice cream.
This is the type of Dutch Oven that I used. You don’t have to use Le Creuset, but they clean up like a dream!
