Apple Cranberry Orange Cobbler Recipes

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.

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.

Steps:

• Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks. Peel the apple and remove the core; cut into large pieces.
• In a food processor, combine the orange zest and chunks, apples, cranberries and celery and process until finely chopped; be careful not to process too long because the mixture will become mushy. Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate until serving time, at least 2 hours and up to overnight.

Steps:

• Preheat the oven to 325 degrees F.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

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.

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.

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.

Steps:

• Make the crumble:
• Mix flour, granulated sugar, oats, brown sugar, vanilla, baking powder, cinnamon, salt, and nutmeg in a large bowl. Add butter and mix with your hands until mixture feels like damp sand and clumps form. Add almonds and mix with a wooden spoon until evenly distributed and large, walnut-sized clumps form. Freeze 30 minutes.
• Make the filling:
• Toss apples, cranberries, granulated sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg in a large bowl. Let stand 10 minutes.
• Bake the crisp:
• Meanwhile, preheat oven to 350°F. Place baking dish on a foil-lined rimmed baking sheet (if using a Dutch oven, you don't need the baking sheet).
• Toss apple mixture again, then transfer to baking dish, leaving some juices behind. Break crumble into smaller pieces, leaving some larger clumps. Top apples with crumble, mounding slightly if needed.
• Bake apple crisp until crumble is golden brown and filling is bubbling through in the center, about 1 hour. Transfer baking dish to a wire rack and let cool 10 minutes. Serve warm with whipped cream or ice cream topped with almonds.
• Do Ahead
• Crumble can be made 1 week ahead; cover and freeze. Crisp can be assembled 1 day ahead; cover and chill.

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.

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.

Steps:

• Place apples in a greased 9-in. square baking dish. Combine cranberry sauce, brown sugar, flour and cinnamon; pour over apples. Cut cookie dough in half widthwise (refrigerate half of the dough for another use). Cut remaining dough into 1/4-in. slices. , Place over apple mixture. Bake at 400° for 25-30 minutes or until toppings is golden brown and apples are tender. Serve with ice cream if desired.

Steps:

• Heat oven to 400 degrees F.
• In 8-inch square baking dish, combine pie filling, pears and cranberries. In measuring cup, mix orange juice with cornstarch and nutmeg; pour into baking dish. Gently mix to blend thoroughly.
• In bowl, mix baking mix, milk, sugar and butter just to blend; spoon onto fruit in 6 equal portions, spacing slightly apart. Sprinkle with sugar and nutmeg mixture.
• Bake in center of oven 45 minutes or until fruit is bubbly and biscuit topping is cooked through. Part of the way through the baking, lay a sheet of aluminum foil on top to prevent over-browning, if needed. Serve warm or at room temperature. Accompany with vanilla ice cream or frozen yogurt, if desired.