Slow Cooker Cranberry Apple Cobbler Recipe Video Food

SLOW-COOKER CRANBERRY APPLE PIE COBBLER RECIPE BY TASTY

Steps:

• Pour cranberry sauce and apple pie filling into a slow cooker and evenly spread across the bottom.
• Pour cake mix into slow cooker in an even layer over apples and cranberry.
• Slice stick of butter into 8 slices and evenly distribute over cake mix.
• Cover and cook on high for 2 ½ hours.
• Server a la mode with vanilla ice cream or your favorite whipped cream.
• Enjoy!

SLOW-COOKED PUMPKIN APPLE COBBLER

Steps:

• In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla., In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture., Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

CRANBERRY APPLE COBBLER

Steps:

• Preheat oven to 400°. Spray the bottom and sides of a 9"X13" baking dish with cooking spray.
• In a small bowl combine cornstarch, brown sugar, cinnamon, cloves, and ginger.
• Using 1/2 a can of biscuits, pull apart the layers and haphazardly distribute a single layer across the bottom of the baking dish.
• In a large bowl, combine cranberries, apples, vanilla, and the brown sugar mixture. Mix evenly and pour half the mixture onto the biscuits in the baking dish.
• Create another thin layer of biscuits on top of the cranberries/apples with the other 1/2 can of biscuits. Then pour the remainder of cranberries and apples into the dish.
• Create a top crust by laying on the remaining can of biscuits that have been separated into layers.
• Sprinkle with sugar, dot generously with butter bits, and bake for 20 to 30 minutes on middle rack until top is golden. Check the center, going all the way to the bottom for doughy spots. If the center is not done, cover the top with a loose sheet of aluminum foil and bake an additional 10 to 15 minutes on 350°.
• If you don't like a lot of dough in the cobbler, use only one can of biscuits to create a top crust only. Or create a bottom and top crust, be creative and make it your own.

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.

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.