This sweet treat will have your guests begging for seconds. Art Smith's Apple Cranberry Cobbler recipe was served as part of his "Back to Our Roots Dinner Menu."

Serves 4

  • 8 Granny Smith apples, peeled, cored and sliced into thin wedges
  • 1/2 cup dried cranberries
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 1/2 cups all-purpose flour
  • 1 tsp. fresh lemon juice
  • 2 tsp. cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbsp. unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
Sugar/Cinnamon Mixture
  • 3 Tbsp. white sugar
  • 1 tsp. ground cinnamon

Preheat oven to 425° F (220° C).

In a large bowl, combine apples, cranberries, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove apples from oven and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.


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