Apple Cranberry Orange Cobbler Recipes

CRANBERRY ORANGE COBBLER

Steps:

• Preheat oven to 375° and lightly spray baking dish with a non stick spray. Set aside.

CRANBERRY APPLE CRISP

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

EMERIL'S APPLE AND CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with topping.
• Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving.

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.

APPLE CRANBERRY COBBLER

Steps:

• In a large saucepan, combine the apples, sugar, cranberries, tapioca, cinnamon and water. Let stand for 5 minutes, stirring occasionally. Cook and stir over medium heat until mixture comes to a full boil. Cook and stir 3 minutes longer. Pour into a greased 2-qt. baking dish. Dot with butter., In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk to form a soft dough. Drop dough by tablespoonfuls over hot apple mixture. , Bake, uncovered, at 375° for 30-35 minutes or until topping is golden brown and a toothpick inserted into topping comes out clean.

APPLE CRANBERRY ORANGE COBBLER

Steps:

• Preheat oven to 400°F Coat a 3 quart casserole dish with non-stick cooking spray.
• To prepare fruit mixture, combine the 1/2 cup sugar, orange juice, water, spice, and cranberries in a saucepan. Bring to a boil, stir occasionally. Reduce heat; simmer 10 minutes or until cranberries pop and mixture is slightly thick. Cool slightly; stir in apples and rum extract. Spoon fruit mixture into the 3-quart casserole dish.
• To prepare topping, in a small bowl, combine flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in margarine using a pastry blender (or 2 knives) until mixture resembles coarse meal. Combine buttermilk and rind and add to the flour mixture. Stir just until moistened.
• Spoon topping into 8 equal portions over fruit mixture. Sprinkle topping with 2 tsp sugar.
• Bake at 400F for 35 minutes or until filling is bubbling and topping is golden brown.

TRADITIONAL CRANBERRY APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Heat the orange juice, sugar, and about half the cranberries in a saucepan over medium heat until the mixture comes to a boil; simmer until the cranberries pop, 8 to 10 minutes, stirring occasionally. Mix in the apples and the rest of the cranberries. Remove from heat, allow to cool for several minutes, then pour into the prepared baking dish.
• In a bowl, mix together the pecans, brown sugar, cinnamon, nutmeg, and oats. Stir in the butter until thoroughly incorporated, then sprinkle the oat topping over the fruit mixture.
• Bake in the preheated oven until the filling is bubbling and the oat topping has begun to brown, about 45 minutes.