Cranberry Apple Walnut Cobbler
6 large baking apples peeled, cored, and sliced (about 8 to ten cups)
1 12-ounce can apple juice concentrate, thawed
1 teaspoon vanilla extract
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 cup brown sugar, packed
2 tablespoons butter
3/4 cup dried cranberries
8 tablespoons butter, melted
2/3 cup milk
2 cup flour
1 cup chopped walnuts
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Prepare the apples. The slices should be about 1/2-inch thick.
For the filling, mix the apple juice concentrate, the vanilla, the cornstarch, and the cinnamon in a large pan. After the filling liquid is mixed, measure and add the brown sugar. Stir until dissolved. Add the butter.
Add the apple slices and cranberries and stir to coat. Heat over medium heat until the apples are nearly tender and the sauce is translucent and bubbly.
While the apples are cooking preheat the oven to 350 degrees and mix the topping.
In a medium bowl, whisk the butter, milk, and eggs together.
In a large bowl, mix the flour, nuts, sugar, baking powder, and salt together. Make a well in the center of the dry ingredients.
Once the apple filling is cooked, remove the filling to an ungreased 9 x 13-inch baking pan.
Pour the wet topping ingredients into the well in the dry ingredients. Stir with a spatula until mixed.
Spoon the dough over the filling. It does not need to be smooth and minor gaps in the topping are alright. Bake the cobbler for 30 minutes or until the top begins to brown and a toothpick inserted in the center comes out clean.
Serve hot with ice cream or whipped cream.
Pairs Well With
Cranberries, walnuts, and apples—what could be better. The tartness of the cranberries accents the sweetness of the cooked apples perfectly. And the topping is perfect—rich and crumbly and loaded with nuts. It’s like an apple pie with extra flavor and nuts. And it’s easy . . . much easier than your favorite pie recipe.