Quick Cran Apple Cobbler Food

CRANBERRY-APPLE COBBLER

Steps:

• Heat oven to 400°F. Grease 2-quart casserole. In medium bowl, mix flour and granulated sugar. Cut in butter, using fork or pastry blender, until crumbly. Stir in egg until blended.
• In casserole, mix all filling ingredients. Crumble topping over fruit mixture.
• Bake uncovered 25 to 30 minutes or until topping is golden brown.

CRAN-APPLE CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside.
• In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish.
• For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish.
• Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.

CRAN-APPLE COBBLER

Steps:

• In a large cast-iron or other ovenproof skillet, combine the first eight ingredients; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full rolling boil, about 18 minutes. Dot with butter., In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until a soft dough forms., Drop topping by heaping tablespoons onto hot fruit. Bake at 375° until golden brown, 30-35 minutes. Serve warm with ice cream.

APPLE CRANBERRY COBBLER WITH CINNAMON AND VANILLA

Steps:

• Gather the ingredients.
• Grease a 2 1/2- to 3-quart baking dish . Preheat oven to 375 F.
• Toss sliced apples with cranberries and lemon juice.
• In a bowl, combine the 3/4 cup granulated sugar, 1/2 cup brown sugar, 3 tablespoons all-purpose flour , 1 teaspoon cinnamon, and 1/2 teaspoon salt; add to the apple mixture and toss to coat. Mix in the apple juice and vanilla.
• Arrange the apple mixture in the prepared baking dish. Dot with the soft butter.
• To make the topping, in a mixing bowl, combine 3/4 cup flour, 1/2 cup sugar, 1 scant teaspoon baking powder, and 1/4 teaspoon salt.
• In a separate small bowl, whisk the egg with cream and melted butter; stir into the dry ingredients and beat until smooth.
• Using a tablespoon, drop spoonfuls of the batter evenly over the fruit mixture. The batter will spread as the cobbler bakes.
• Bake for 40 to 50 minutes, until fruit is tender and topping is nicely browned.
• Serve and enjoy!

CRANBERRY APPLE COBBLER

Steps:

• In a shallow 2-cup baking dish toss together the cranberries, the apple, the zest, the brown sugar, the cinnamon, the cloves, and 1 tablespoon of the flour and dot the top with the butter. In a bowl stir together the remaining 1/2 cup flour, the baking powder, and the salt. Add the shortening, blend the mixture until it resembles coarse meal, and stir in the yogurt. (The dough will be sticky.) Drop the dough by spoonfuls onto the cranberry mixture, sprinkle it with the granulated sugar, and bake the cobbler in the middle of a preheated 400°F. oven for 30 minutes, or until the top is golden. Serve the cobbler with the ice cream.

CRANBERRY APPLE COBBLER

Steps:

• Heat oven to 400 degrees.
• Peel, core, and slice 4 medium tart cooking apples into 1/4 inch slices.
• In large bowl, combine all cobbler ingredients except apples and cranberries.
• Add apples and cranberries; toss to coat with flour mixture.
• Put in 2-quart casserole dish.
• In medium bowl, stir together 2/3 cup flour and 1/2 cup sugar, cut in butter until crumbly.
• Sprinkle over fruit mixture.
• Bake for 40 to 45 minutes, or until golden brown.
• Serve warm with ice cream.

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

EASY APPLE COBBLER

Steps:

• Put apples in the bottom of a lightly greased 8x8 inch baking dish.
• Mix flour, sugar, cinnamon and egg until it looks like coarse cornmeal.
• Sprinkle topping over the apples.
• Pour melted butter over the entire dish.
• Bake 350 degrees for 30 minutes.
• Serve with vanilla ice cream and caramel sauce.

FRENCH APPLE COBBLER

Steps:

• For the filling:
• Combine dry ingredients.
• Add apples, vanilla and water.
• Mix well.
• Put in a greased 8x8 baking dish.
• Dot with butter.
• Let stand while preparing topping.
• For the topping:.
• Combine all ingredients.
• Mix until smooth.
• Drop batter in 9 portions on top of apple mixture.
• Batter spreads during baking.
• Bake at 375* for about 40 minutes or until applea are done and topping is a golden brown.
• Serve warm plain or with whipped cream if desired.

CRAN-APPLE CRISP

Steps:

• Preheat oven to 350°. Place first six ingredients in a large bowl; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray., Mix first five topping ingredients; cut in butter until mixture resembles coarse crumbs. Stir in oats. Sprinkle over apple mixture. , Bake, uncovered, until golden brown and apples are tender, 40-45 minutes.

MOM'S APPLE COBBLER

Steps:

• Heat oven to 350 degrees. Melt butter in a 13x9x2 inch baking dish ( I prefer to use a glass one). Cut shortening into flour until particles resemble fine crumbs. Add milk and stir with a fork only until dough leaves the side of the bowl. Turn out dough onto a lightly floured board or pastry cloth, and knead just until smooth. Roll dough out into a large rectangle about 1/4 inch think. Sprinkle cinnamon over chopped apples, then sprinkle apples evenly over the dough. Roll up dough like a jelly roll and dampen the edges with water to seal. Slice dough into about 16 slices, 1/2 inch thick. Place slices in baking dish with the melted butter. In saucepan, heat water and sugar until dissolved. Pour the sugar syrup around the rolls. This will look like too much liquid, but dough will absorb it while baking. Bake for 55-60 minutes.
• VARIATION: This cobbler can also be made with other fresh, frozen, or canned fruits such as blackberries, cherries, or peaches. If the fruit is packed in liquid, drain and substitute for part of the water in the sugar syrup. Add enough water to make two cups of liquid.

CRANBERRY APPLE COBBLER/KUGEL

Steps:

• Peel and slice the apples.
• Layer the apples in a 9x13 pan.
• Mash the cranberry sauce and layer on top of the apples.
• In a bowl mix the oatmeal, flour, raw brown sugar, baking powder, and cinnamon.
• Then with your hands mix the margarine with the bowl of dry ingredients.
• Layer the oatmeal mixture on top of the cranberry sauce.
• Bake at 350°F 1 hour uncovered and then up to an hour covered until the cranberry sauce seeps into the apples and the edges are light brown.