Apples and cranberries are plentiful in fall. They're the stars of many simple and fancy recipes.
If you don't believe cranberries can hold there own as a solo act, then pair them with other fruit. Like this Apple Cranberry Cobbler.
Apple Cranberry Cobbler features two of my favorite autumn fruits. Simple and warming for nippy autumn days.
Apple Cranberry Cobbler
Text and Photo by Jac Kyles Baker
Makes one 7 inch x 5 inch rectangular cobbler
Ingredients
Apple Cranberry filling (makes 2 cups):
2 cups fresh cranberries
2 apples*, cored and chopped
1/3 cup freshly squeezed orange juice
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp ground ginger
1 to 2 TB unsalted butter
For the cinnamon sugar biscuits:
3 TB granulated sugar
2 TB unsalted butter, cold
3/4 cup all purpose flour
2 tsp baking powder
2 TB soy milk
1 TB vegetable oil
1/4 tsp salt
2 TB granulated sugar
1/4 tsp cinnamon
Preparation
Make filling:
Add cranberries to a large microwave safe bowl. Cover bowl. Microwave on HIGH for 2 minutes.
Carefully remove cover from bowl, mindful of steam. Stir in sugars, ginger and orange juice. Microwave on HIGH 2 minutes.
Add chopped apples to the bowl. Microwave on HIGH 5 to 8 minutes or until apples are soft. Stir filling. Spread evenly on the bottom of a 8 inch microwave safe pan. I used a 3 cup capacity 7 x 5 x 1.5 inch pyrex rectangular pan (see photo). Set aside to cool.
Make biscuits and cobbler:
Stir sugar and cinnamon together in a small bowl. Set aside.
In a large bowl, whisk flour and baking powder together. Cut the butter into the flour with a fork or pastry cutter. Make a well in the bottom of the bowl.
Whisk soy milk, sugar, oil and salt in a bowl. Add mixture to the well in the flour bowl. Stir until a soft dough forms.
Gently turn dough out on a lightly floured board or parchment paper. Pat dough into a rough 1 inch thick square. Cut dough into four square biscuits.
Place biscuits on top of cooled filling. Fill any gaps with dough scraps. Sprinkle half of cinnamon sugar over biscuits. Microwave on HIGH 1 minute and 30 seconds to 2 minutes.
Cool on a wire rack. Sprinkle remaining cinnamon sugar over biscuits.
Serve warm or at room temperature. Store covered in the refrigerator.
Cook's Notes
* Granny Smith apples are typically recommended for pies; they may be too tart for this recipe. The cranberries provide the necessary tartness.
Go ahead and use your favorite sweet apple. I used Gala apples (my favorite).